Tamarind Chutney Recipe
Enjoy the tangy delight of homemade Tamarind Chutney, a versatile condiment perfect for elevating your favorite dishes. Made with tamarind, jaggery, and an array of aromatic spices, this chutney adds a burst of flavor to snacks, appetizers, and main courses. Whether paired with samosas, chaat, or grilled meats, this sweet and tangy chutney is a must-have in any Indian culinary repertoire. With its simple preparation and irresistible taste, it's sure to become a staple in your kitchen.
Ingredients
- 1 cup tamarind pulp from soaking dried tamarind in warm water
- 2 tablespoons jaggery or coconut sugar as a substitute for a healthier, low-glycemic option
- 1 teaspoon ginger powder for digestion
- 1 teaspoon cumin seeds roasted and ground, for a smoky flavor and digestive aid
- 1/2 teaspoon fennel seeds for a hint of sweetness and aiding digestion
- 1/4 teaspoon asafoetida hing (a powerful spice that aids digestion, substitute with a pinch of gluten-free garlic powder if sensitive)
- 1/2 teaspoon red chili powder adjust according to taste
- Salt to taste pink Himalayan salt for added minerals
- 2 cups water
- 1 teaspoon oil preferably coconut or olive oil for a healthier option
- Fresh coriander leaves for garnish and an added fresh flavor
Instructions
Preparation of Tamarind Pulp:
- Begin by soaking about 150g of dried tamarind in 1 cup of warm water for about 30 minutes.
- Once softened, use your hands to mash the tamarind in the water, then strain the mixture to obtain smooth tamarind pulp. This process extracts the essence of tamarind, leaving behind a tangy base for our chutney.
Roasting Spices:
- Heat a small pan on low flame, add the cumin and fennel seeds, and dry roast them until they're aromatic and slightly browned.
- This not only enhances their flavors but also activates their digestive-aiding properties. Let them cool and then grind them into a fine powder.
Cooking the Chutney:
- In a medium-sized pot, heat a teaspoon of oil over medium heat. Add the asafoetida (or garlic powder) and let it sizzle for a few seconds. This step is crucial for infusing the oil with flavor.
- Add the tamarind pulp, sugar, ginger powder, ground cumin, fennel, red chili powder, and salt. Stir well to combine.
- Pour in 2 cups of water and bring the mixture to a boil. Then, reduce the heat and let it simmer for about 20-25 minutes, or until the chutney thickens to a desired consistency.
- The gradual simmering melds the flavors together beautifully while making the chutney easier to digest.
Finishing Touches:
- Once the chutney has thickened, turn off the heat and let it cool. Taste and adjust the seasoning if necessary.
- The balance of tangy, sweet, spicy, and salty should dance on your palate, creating a harmonious blend.
Garnishing:
- Chop some fresh coriander leaves finely and sprinkle them over the chutney before serving.
- This not only adds a splash of color but also a burst of freshness to the dish.