Perfect chutney to add sweetness and sourness to snacks and appetizers.
Ingredients
8 oz Tamarind
16 oz Jaggery
1 tsp Kashmiri Red Chili Powder
2 tbsp Ground Roasted Cumin
1 tbsp Ginger Powder (optional)
2″ Cinnamon stick
1-2 Bay leaves
Instructions
Preparation: Soak the tamarind in about 8 cups of water for at least 4 hours. Using your fingers, squeeze the soaked tamarind dates to squeeze out their pulp. Using a strainer, separate the pulp from the tamarind date seeds and skin. Put the tamarind pulp into a heavy-bottomed pot. Discard the tamarind date seeds and skin.
Put the pot with the tamarind pulp on medium heat and add the jaggery while stirring occasionally.
When the jaggery melts, stir in the Red Chili Powder, Roasted Cumin Powder and continue cooking on medium-low heat for about 30 minutes.
Taste the chutney and, if it is too sour, add some more jaggery or sugar to adjust the taste.
Notes
Let the chutney cool completely before storing it. You can store it in the fridge for a few months, but it’s unlikely that this yummy chutney will last that long.
Recipe by Pure Curry at https://www.purecurry.com/tamarind-chutney/