Tamarind Chutney

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.

• Prep time: 5 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 151
• Protein: 1 g
• Carbs: 38 g
• Fat: 0 g

Ingredients

• 66.7 g tamarind paste ( pure )
• 200 ml Mineral water
• 100 g jaggery ( grated )
• 0.7 tsp Ginger ground
• 0.7 tsp Cumin ground
• 0.7 pinch Hot pepper en poudre
• 0.7 pinch Gray sea salt
• 0.3 tsp Black salt (Kala Namak)

Instructions

1. Dissolving

   In a saucepan, dilute the tamarind paste with cold mineral water. Whisk to obtain a smooth mixture without lumps.

2. Seasoning and cooking

   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. Reduction

   Simmer gently. The sauce should reduce and thicken until syrupy. It should coat the back of a spoon and have a very glossy appearance.

Chef's tips

• 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.

Storage

Can be kept for 1 month in the refrigerator in an airtight glass jar.