Tamarind Chutney
- 5m Prep Time
- 0sCook Time
- 1h 5mReady In
This tamarind chutney is a sweet and tangy condiment with a kick of black salt and chili. It's simple to make but requires balancing flavors to perfection.
Ingredients
- 5/9 lbs tamarind seeds removed
- 1 1/10 lbs caster/granulated sugar
- 1 tbsp ground cumin
- 1 tbsp salt
- 1/2 tsp black salt
- 1 1/4 tsp chilli powder
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground ginger
Nutrition (per serving, estimated)
Estimated based off 3 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 18.1 mg
- Iron: 0.79 mg
- Magnesium: 9.67 mg
- Phosphorus: 8.03 mg
- Potassium: 66.7 mg
- Zinc: 0.14 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1/10 lbs caster/granulated sugar
- 1 tbsp ground cumin
- 1 tbsp salt
- 1/2 tsp black salt
- 1 1/4 tsp chilli powder
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground ginger
Prepare
- 5/9 lbs tamarind, seeds removed
Let's Cook
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Step 1.
Break the tamarind into pieces and place in a heatproof bowl. Pour 475ml (16fl oz, scant 2 cups) of boiling water over the tamarind. Leave to soak for 1 hour until the tamarind is soft and the water has cooled slightly.
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Step 2.
After soaking, use a fork to mash the tamarind into a pulp. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much liquid as possible. Discard the seeds and fibers left in the sieve.
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Step 3.
Add 500g (1lb 2oz, 2¼ cups) of caster (granulated) sugar to the tamarind pulp and mix well until the sugar is dissolved. Then add 1 tablespoon ground cumin, 1 tablespoon salt, ½ teaspoon black salt, 1¼ teaspoons chilli powder, ½ teaspoon freshly ground black pepper, and ½ teaspoon ground ginger. Stir thoroughly to fully combine all ingredients.
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Step 4.
Transfer the chutney to an airtight container and store in the refrigerator for up to a month.