Tamarind Chutney
Veg
Vegan
A tangy and sweet condiment made from tamarind pulp, often used as a dip for snacks like samosas and pakoras.
Cuisines
Indian
Best for
Snacks
Lunch
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | tamarind pulp |
| 1 cup | jaggery |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | red chili powder |
| 1 teaspoon | ginger powder |
| 1 teaspoon | black salt |
| 1/2 teaspoon | salt |
| 2 cups | water |
Instructions
- 1 In a pan, add tamarind pulp and water, and bring to a boil over medium heat.
- 2 Add jaggery to the pan and stir until it completely dissolves.
- 3 Add cumin seeds, fennel seeds, red chili powder, ginger powder, black salt, and salt to the mixture.
- 4 Continue to simmer the mixture for about 15-20 minutes until it thickens to a chutney-like consistency.
- 5 Remove from heat and let it cool to room temperature.
- 6 Strain the chutney to remove any seeds or fibers, if desired.
- 7 Store in an airtight container in the refrigerator.
Tips
Adjust the sweetness and tanginess by varying the amount of jaggery and tamarind pulp to suit your taste.