Tamarind Chutney

1/2 pound tamarind, seeded
2 1/2 cups sugar
2 cups boiling water
1 1/2 tablespoons roasted ground cumin seeds
1 tablespoon salt
1 teaspoon black salt
1 teaspoon red chili powder
1 teaspoon ground black pepper
1/2 teaspoon ginger powder

Break the tamarind into small pieces and soak in boiling water for one hour.

Mash it into a pulp and strain, pressing the tamarind into the strainer to remove all the pulp. Add sugar to the pulp. Mix
well. Add the remaining ingredients. Mix and taste. Add more sugar, salt or pepper as needed.

Chutney can be refrigerated for two to three months.

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