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Tamarind Chutney
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Ingredients
- Tamarind Concentrate – 2 tbsp
- Water – 2 cups
- Jaggery – ¾ cup, powdered and packed
- Salt – 1tsp or to taste
- Red Chili Powder – 1 tsp or to taste
- Cumin Seeds – 1 tsp
- Fennel Seeds ( Sauf) – 1 tsp, optional
Directions
- Heat 1 cup of water in the microwave, add in the Tamarind paste and mix well so that there are no lumps.
- In a saucepan on medium to high heat, pour in the diluted Tamarind mixture and the balance of the water. Allow it to come to a boil.
- Add in the powered Jaggery and reduce flame to Medium.
- Let the Jaggery melt and the mixture reduce to half. Keep stirring occasionally.
- While the above mixture is boiling, dry roast the Cumin and Fennel seeds and allow them to cool before you grind them to a powder.
- Mix in Salt, Fennel and Cumin Powders and Red Chili Powder. Stir and then remove from Flame.
- To get the correct consistency of the hot chutney, lift the stirring spoon out of the pan and make sure it lightly coats the spoon. Once the chutney cools, it will automatically thicken.
- Allow it to cool and store in a clean dry container.
- Makes about ½ cup of Chutney.
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