Sweet Tamarind Chutney
This sweet tamarind chutney is the perfect balance of tart, sweet and spicy. You can use this in so many ways, and it stores great in the fridge for weeks!
- 200 g seedless tamarind paste
- 4 cups water
- 1/2-3/4 cup sugar
- 1/2 tsp Kashmiri laal mirch chili powder
- 1/2 tsp cumin seeds coarsely ground
- 1/2 tsp salt
- 1/8 tsp kaal namak black salt
Add your tamarind paste and water to a sauce pan and bring it to a boil. Once it comes to a boil, lower the flame and let it simmer for 30 minutes, stirring occasionally. Then let it cool down a bit. Carefully fish out any seeds.
Carefully use an emmersion blender to blend the tamarind and water into a smooth paste. Then use a strainer with slightly large holes to strain the mixture for any remnants of seeds that may have been left.
Add the strained chutney back into your saucepan and add the remaining ingredients. Simmer for 10 minutes, stirring occasionally. Taste for salt, laal mirch and suagr.
Cool completely before transfering to an airtight jar or container.
Tamarind. Make sure you buy pure tamarind paste. Don't get the packets with sugar or anything added. Also do not confuse paste for concentrate. Tamarind paste has a very dense, thick consistency, like play dough, which is what you want to use for this. Tamarind concentrate is more liquid and not good as a base for this chutney.
The sweet part. Tamarind is a fruit and the amount of tartness really depends on the batch that was formed into a paste. That is why I have added 1/2-3/4 cup sugar. Some batches are more tart and need more sugar than others. That's why you should taste before transferring to a jar.
How to store. Cool completely before refrigerating. It may take a couple hours. This lasts up to 4 weeks in your fridge if you're careful. Use a clean spoon to take out the chutney, and don't stick your finger in or let any food particles mix into the chutney. Treat it like jam.
Mix it. The chutney separates a little when in the fridge, so make sure you mix it before taking out of the jar.