Tamarind Chutney is a sweet & sour, tangy Indian condiment often served with samosas, pakoras or kababs. It's also used along with Coriander Chutney to make Bhel Puri, Dahi Vada, Aloo Chaat and many more Indian snacks.
1 cup tamrind seeded (or 8 oz/ 225 g tamarind paste)
3 dates (pitted)
½ tsp roasted cumin powder
½ tsp ginger powder
½ cup jaggery (you can replace wih 1-2 tsp sugar)
1 tsp chili powder
½ tsp black salt (kala namak)
finely chopped cilantro leaves, to garnish
How to make Tamarind Chutney:
Soak the tamarind in 1 cup of water for half an hour. Put it in a microwave and cook uncovered for 1 minute or so, checking every few seconds (you can bring it to the boil on medium heat). Let it stand for half an hour.
Extract pulp by straining through a sieve. (if you use a ready paste, skip this process)
Add dates, chili powder, cumin powder, sugar, salt and ginger to the mixture and blend.
Next, cook the mixture for few minutes on medium heat. Let it cool.
Transfer the chutney to a serving dish.
Tamarind Powder is a unique, sour spice typically used in Indian or other Asian savory cuisines to balance spicy and rich flavor profiles or in sweet beverages and candy