TAMARIND CHUTNEY
About 1 cup
This sweet-sour chutney is perfect with Pakoras. This recipe calls for tamarind concentrate or tamarind paste, which makes a thinner chutney than if using tamarind pulp. To use tamarind pulp (brick tamarind) instead, prepare it using the same quantities and method as directed in About Tamarinds before proceeding with the recipe.
Mix together in a small saucepan:
- 1 cup water
- ¼ cup tamarind paste or concentrate
Add:
- ⅓ to ½ cup brown sugar or jaggery, to taste
- (2 garlic cloves, minced or grated on a rasp grater)
- 1 teaspoon ground ginger or a 1-inch piece fresh ginger, peeled and minced
- ½ teaspoon cayenne pepper
- ½ teaspoon cumin seeds, toasted and ground
- ½ teaspoon salt
- (⅛ teaspoon asafoetida or black salt)
Simmer until the sugar is dissolved, about 3 minutes. Allow the chutney to sit for at least 1 hour before serving to allow the flavors to mellow and meld.