Tamarind Chutney

20 Mar

If you have never tried tamarind chutney before give it a go; it is a quick with no cooking involved and absolutely delicious. If you can get your hands on fresh Tamarind pods by all means use those otherwise tamarind can be bought in blocks shelled and compressed.

  • 200g tamarind block
  • 1-2 tbsp sugar (or to taste)
  • 2 cups half litre hot water
  • 1-2 tsp cumin roasted and ground
  • 1-2 tsp ground red chilli (to taste)
  • 1/2 tsp salt or to taste
  • 1/2 tsp Indian black salt (optional if you can get it)
  • ½ tsp grated ginger
  • 1/4 tsp ground black pepper

Soak the tamarind block in the hot water for 20 to 30 minutes. Push it through a sieve along with the soaking liquid, make a few passes to get a thick puree. Stir all the remaining ingredients into the tamarind puree, taste and adjust the quantities to get a good balance. As simple as that. It will keep for 2 months in the fridge.

VariationI also make a version of this with black plum puree instead of tamarind which is really delicious.


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