Tamarind Chutney Recipe
- 1 cup (250 ml) tamarind water
- ¾ cup (175 ml) chopped dates or ½ cup (125 ml) jaggery (sugur)
- 1 tsp (5 ml) cayenne pepper
- ½ tsp (2 ml) cumin powder
- ½ tsp (2 ml) salt or to taste
- In a saucepan over medium heat, combine tamarind water and dates. Bring to a boil. Reduce heat to medium-low and cook until mixture begins to thicken, 5 to 8 minutes. After mixture has thickened, mash with a spoon.
- Add cayenne pepper, cumin, salt and ¾ cup (175 ml) water. Simmer for 5 minutes to allow flavors to blend.
- Press through large-holed strainer to make a thick, smooth sauce-like chutney. Let cool to room temperature and serve as a dipping sauce with appetizers. (Chutney can be stored in an airtight container in the refrigerator for several months. Do not freeze.)
