Tamarind Chutney

Name: Tamarind Chutney
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 100 g tamarind; 80 g jaggery; 1 tsp roasted cumin; 1/2 tsp chili powder; 1/2 tsp black salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Tamarind Chutney is a staple of the vibrant chaat stalls found throughout India, where it's served alongside savory snacks like samosas and pakoras. This version captures the essence of those bustling street corners, yet is crafted for the home kitchen, where the cook relies on instinct and taste rather than precise measurements. Generous use of fat and an unmeasured touch of salt give it the authentic feel of a dish meant to be shared at a lively table.

The chutney presents a harmonious blend of sweet, sour, and spicy notes. The tangy tamarind mingles with the caramel sweetness of jaggery, while roasted cumin adds an earthy depth. A hint of chili powder and black salt brings a subtle heat and complexity, making each bite a delightful experience. Ideal for drizzling over chaat or as a dip, it brings a burst of flavor that transforms simple snacks into something special.

Ingredients

100 gtamarind
80 gjaggery
1 tsproasted cumin
1/2 tspchili powder
1/2 tspblack salt

Method

Begin by soaking 100 g of tamarind in 250 ml of warm water for about 15 minutes. This will soften the tamarind, making it easier to extract the pulp. Once softened, use your hands to mash the tamarind in the water, breaking it apart to release the pulp. Strain the mixture through a fine sieve into a bowl, pressing down with a spoon to extract as much liquid as possible, leaving behind the seeds and fibers.
Transfer the tamarind pulp into a medium saucepan. Add 80 g of jaggery to the pulp, breaking it into smaller pieces if necessary to help it dissolve evenly. Place the saucepan over medium heat and stir continuously until the jaggery has completely melted into the tamarind pulp. The mixture should start to thicken slightly and become glossy.
Add 1 tsp of roasted cumin and 1/2 tsp of chili powder to the saucepan. Stir well to combine, allowing the spices to infuse into the chutney. The aroma of the roasted cumin should become prominent, and the chutney will take on a deeper color.
Slowly incorporate 1/2 tsp of black salt into the chutney, stirring to ensure it is evenly distributed. Taste the chutney and adjust the seasoning if necessary, adding a little more black salt if you prefer a stronger flavor. The black salt will enhance the tanginess of the tamarind and balance the sweetness of the jaggery.
Remove the saucepan from the heat and let the chutney cool to room temperature. As it cools, it will thicken further. Once cooled, transfer the chutney to a serving bowl. Serve it cool, allowing the flavors to meld together, perfect for accompanying your favorite Indian snacks or dishes.