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Sweet and Tangy Tamarind Chutney
There aren’t many condiments and sauces that can be compared to the tamarind chutney’s bright taste and yummy goodness. This delicious condiment, which hails from the Indian subcontinent, has become well-known all over the world for its distinctive fusion of sweet, tangy, and salty that can take any dish to the next level. Tamarind chutney is a delicious chutney or dipping sauce for Indian street food and appetizers like samosas, pakoras and chaats.
What is Tamarind Chutney?
The pulp of the tamarind fruit, which is produced by the tamarind tree (Tamarindus indica), is used to make tamarind chutney. The actual fruit is shaped like a pod and has a sticky and fibrous inside pulp. The base for this delicious chutney is made from this pulp, combined with water, sugar and salt. Also sometimes some aromatic spices are added, like roasted and ground cumin and coriander powders.
To create the ideal flavor balance for tamarind chutney, the pulp from the tamarind pods is extracted and mixed with a variety of other ingredients.
To add sweetness, jaggery or brown sugar is frequently added, while spices like cumin, ginger, and black salt (available in Indian grocery stores), improve the flavor profile overall.
A dab of chaat masala ( a tasty blend of spices available online or in Indian grocery stores) or red chili powder can be used for an added kick. The combination is cooked for a while to let the flavors combine and give it a rich, thick consistency.
I love tamarind! My mother always prepared a jar of tamarind chutney for me and kept it in the freezer. That is how I knew I had to learn to make tamarind chutney early on in life. So, here is my very dear recipe for tamarind chutney which I literally can’t go without.
Ingredients At a Glance
Tamarind Pulp – You will find tamarind in any Indian grocery store. The tamarind pulp forms the base of this dish. You can also buy a slab of seedless tamarind or the actual tamarind pulp in glass bottles (I love using this for convenience)
Jaggery Powder – A few people make tamarind chutney with sugar, but I like to use jaggery, which is palm sugar. You can use dates or brown sugar as well.
Salt – A pinch of salt to balance out the sweetness. I prefer to use black salt, which is not black at all but pink. It is also called rock salt and is a volcanic salt that has incredible flavor. Available online on Amazon or in your local Indian grocery store.
Water – To give the right consistency to the chutney.
How To Prepare Basic Tamarind Chutney?
Bring the water, tamarind, and jaggery to a boil in a deep bottom pan over medium heat.
Allow the jaggery to dissolve completely by stirring continuously over a medium flame.
The chutney will gradually thicken; once it does, taste it for salt. It should be sufficiently thick to pour but not too thin.
Store in a glass jar because this will yield a lot. Enjoy this classical tamarind chutney with any cuisine you like; it can change the entire dish.
Pro Tips For Preparing Tamarind Chutney
- You can add some spices like roasted cumin and coriander powders, and half teaspoon ginger powder to elevate the taste of the chutney. I usually make a mixture of roasted cumin and coriander powders ahead of time and store it in a glass jar in my pantry.
- Instead of table salt, use rock salt for a slightly different taste.
- Tamarind chutney is simple to preserve in the refrigerator for 4 to 5 months. Even freezing it will make it last longer. Just defrost in the fridge before using.