Tamarind chutney is the sweet and tangy dipping sauce that accompanies Indian snack foods and appetizers like Pakoras and Samosas. This recipe is highly customizable! It's also makes an affordable gift for foodie friends.
- 8 oz Tamarind pulp brick form, this is typically half the brick
- 1 1/4 cup water
- 1 1/2 cup white sugar
- 1/2 teaspoon black salt
- 1/4 teaspoon cumin
- 1 tablespoon coriander
- 1/8 teaspoon fresh ginger ground
Prepare tamarind pulp by cutting into 1 inch cubes. Place in medium saucepan with water. Bring to a boil, shut-off heat (leave on element) and cover. Let sit for 10-15 minutes to soften.
Mash tamarind pulp and water mixture with a potato masher or hands.
Filter-out seeds and veins by pushing mixture through fine sieve or cheesecloth. Discard veins and seeds.
Add sugar and spices to tamarind pulp and mix well. If sauce is too thick, add water in small amounts until desired consistency.
Store in air-tight container in the fridge for two weeks. Mixture can be frozen and thawed!