Indian Basic Recipes - Tamarind Ginger Chutney (Saunth Ki Chatni) Recipe

Ingredients

• 3/4 cup (200 g) tamarind pulp

• 3 cups (750 ml) hot water

• 10 dates, stones removed (optional)

• 2 teaspoons ground red pepper

• 2 tablespoons grated ginger

• 1/2 teaspoon nigella seeds (kalonji)

• 1/2teaspoon fennel seeds

• 2 teaspoons cumin seeds

• 1 cup (120 g) shaved palm sugar or dark brown sugar

• 2 teaspoons sugar, or more to taste

• 1/2 teaspoon salt, or more to taste

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Method:

1. Place the tamarind pulp and hot water in a saucepan. Mash and strain the pulp to obtain the liquid. Add the dates, if using, and simmer over low heat for 30 minutes. Strain to remove the seeds and fiber.

2. Dry-roast the nigella, fennel and cumin seeds in a nonstick wok or skillet for 1 to 2 minutes, stirring continuously until fragrant. Grind the seeds to a powder in a blender or mortar and pestle.

3. Return the strained juice to the saucepan and add the red pepper, ginger and the ground spices. Cook over low heat for 10 minutes, then add the palm sugar and stir until dissolved.

4. Add the sugar and salt and mix thoroughly. Serve with appetizers such as Pakora (refer recipe) or Vegetable Samosas (refer recipe), or simple vegetable dishes for extra tang. Will keep in a refrigerator for about 1 week.