- 1/2 lb
- tamarind, seeded
- 2 1/2 c
- 2 c
- boiling water
- 11 1/2 Tbsp
- cumin seeds, roasted and ground
- 1 Tbsp
- kosher salt
- 1 tsp
- freshly ground black pepper
- 1 tsp
- red chili powder
- 1/2 tsp
- ginger, ground
Mash it into a pulp and strain pressing the tamarind into the strainer so that all the pulp comes out.
Add the remaining ingredients. Mix again well and taste. Add more sugar, salt or pepper as needed.
Chutney can be refrigerated for two to three months.
Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vadas, bhel poori, or any kind of chat.
This is also delicious as a dipping sauce for French fries, as a spread over crackers.
To use as a dip, thicker chutney is ideal. To use as a topping, add water to make the chutney thinner.
Add water and ice cubes to serve as a cool spicy drink.
Add equal parts yogurt and chutney to make a dipping sauce.
Try drizzling over rice to add a unique flavor to plain rice.