Tamarind Chutney
20 min
total
4
people
153
calories per serving
Ingredients
4 people
- 66.7 gtamarind paste (pure)
- 200 mlMineral water
- 100 gjaggery (grated)
- 0.7 tspGinger ground
- 0.7 tspCumin ground
- 0.7 pinchHot pepper en poudre
- 0.7 pinchGray sea salt
- 0.3 tspBlack salt (Kala Namak)
Method
A glossy, syrupy texture that coats the spoon perfectly. The taste is sharp and acidic, immediately balanced by the depth of jaggery and a hint of spicy heat.
- 1
In a saucepan, dilute the tamarind paste with cold mineral water. Whisk to obtain a smooth mixture without lumps.
- 2
Add the jaggery, ground ginger, cumin, chili powder, and black salt. Bring to a boil over medium heat, stirring regularly to dissolve the sugars.
- 3
Simmer gently. The sauce should reduce and thicken until syrupy. It should coat the back of a spoon and have a very glossy appearance.
Frequently asked questions
How do you get this dish right?
- If the chutney thickens too much while cooling, loosen it with a splash of hot water.
- Jaggery can be replaced by brown sugar if necessary, but you will lose depth of flavor.
How long does this dish keep?
Can be kept for 1 month in the refrigerator in an airtight glass jar.
4.4
71 reviews
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