Easy Tamarind Chutney
Easy tamarind chutney which is sweet, sour and very spicy. You can use this as a relish as well. it goes well with sandwiches and rice as well or as a dip. A must try recipe.
- 3 cups Tamarind pulp
- 1 1/2 cups Sugar
- 1 bulb Garlic
- 3 tablespoons Ginger
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Fenugreek seeds
- 4 Chillies
- 2 Dried chillies
- 1/2 cup Dates Chopped
- 3 tablespoons Oil
- To taste Salt
- Only if you have Fresh tamarind otherwise skip if you have store bought pulp in jar. Soak the tamarind in water for 10 – 15 minutes or until you get a nice thick pulp. Squeeze and drain in a bowl
- Heat oil in a large pot and fry all the seeds and curry leaves for a 2 mins on meduim flame.
- Add garlic and ginger and chilies, cook till light brown or oil starts leaving the sides.
- Pour the tamarind pulp, sugar, salt and minced dried fruit and mix well and cook in low to medium heat till the chutney is nice and thick.
- Cool it completely. Store in a sterilize jar. Enjoy it.
If you wish to use dried mango(khatai) soak them overnight in hot water and add them in the chutney at step 4 or in the end if they are very soft. its not available in Australia so I have not added it in mine.
Chutney will thicken up once it cools down.
You can keep this chutney for up to 3 months make sure you have enough oil to cover the top of chutney.
It will taste better if you eat it the next day or a week later as all the flavours are absorbed.
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