Servings: 10
Ingredients
- 1 cup seedless tamarind about 125g
- 1 1/2 cups palm jaggery about 250g
- 500 ml water
- 3 tbsp Kashmiri red chili powder For Color & Heat
- 2 tbsp sunflower or vegetable oil
- 1 tbsp coarsely crushed roasted cumin powder
- 1 tsp nigella seeds
- 1 1/2 tsp dry ginger powder saunth
- 1/3 tbsp table salt
Instructions
- Start by breaking the seedless tamarind into small pieces for soaking. Smaller pieces soak up water more quickly, making the process faster.
- Place the broken tamarind pieces in a bowl and pour hot water over them. Let it rest for about 15 minutes to soften.
- After 15 minutes, mash the softened tamarind with your fingers or a fork to separate the pulp from the seeds.
- Strain the mixture through a fine sieve, pressing down with the back of a spoon to extract as much pulp as possible.
- If there's still pulp left in the bowl, add some more water and repeat the straining process to extract all the tamarind pulp.
- Set the extracted pulp aside and heat the oil in a thick-bottomed pan.
- Once the oil is hot, add nigella seeds and let them crackle.
- Then quickly add the Kashmiri red chilli powder and stir to prevent burning.
- Immediately add the strained tamarind pulp to the pan to stop the chilli from burning.
- Add grated palm jaggery
- Followed by crushed roasted cumin powder, dry ginger powder, and salt. Mix everything well to combine.
- Bring the mixture to a boil and let it cook on a medium flame for about 3-4 more minutes.
- Turn off the flame and allow the tamarind chutney to cool down.
- Once cooled, transfer the chutney to a clean and airtight jar and store it in the refrigerator.
- Serve the tamarind chutney with your favorite snacks and enjoy!
Tried this recipe?Let us know how it was!