Tamarind chutney, a vibrant condiment bursting with sweet and sour flavors, is a staple in many South Asian cuisines. Its rich, complex taste profile, a delightful dance of tangy tamarind, fiery chilies, and subtly sweet jaggery or sugar, elevates countless dishes. From the humble chaat to more elaborate curries, a dollop of this chutney adds a depth and complexity that's hard to replicate. Its versatility extends beyond regional boundaries; it's a perfect accompaniment to grilled meats, vegetable dishes, and even as a dipping sauce for samosas. This deeply flavorful chutney is surprisingly easy to make at home, offering a delicious alternative to store-bought versions.
This recipe will guide you through creating your own batch of this incredible condiment, ensuring a perfect balance of sweet and sour. Ready to experience the magic of homemade tamarind chutney? Let's dive into the step-by-step instructions below.
Tools Needed
- Big bowl
- Sieve
- Pan
- Mixer jar
- Spoon
- Spatula
Ingredients
- Tamarind: 400 grams
- Water: 1 liter
- Black Peppercorns: 1 teaspoon
- Fennel Seeds: ½ tablespoon
- Cumin Seeds: 1 teaspoon
- Melon Seeds: 1 tablespoon
- Jaggery: 600 grams
- Oil: 2 tablespoons
- Crushed Red Chili: 1 teaspoon
- Celery: ½ teaspoon
- Sugar: ½ cup
- Black Salt: 1 teaspoon
- Salt: 1 teaspoon
- Kashmiri Red Chili Powder: 1 teaspoon
- Ginger Powder: 1 teaspoon
- Cornflour: 4 tablespoons
- White Vinegar: 2 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Tamarind and Spices
- Soak 400 grams of fresh tamarind in 1 liter of water for 3 hours.
- Mash the softened tamarind well with your hands. Then, use a sieve to separate the pulp from the seeds.
- Dry roast 1 teaspoon black peppercorns, ½ tablespoon fennel seeds, and 1 teaspoon cumin seeds for 30-40 seconds.
- Dry roast 1 tablespoon melon seeds for 30-40 seconds.
- Grind the roasted spices into a powder.
Step 2. Cook the Chutney Base
- In a pan, heat 2 tablespoons of oil. Add ½ teaspoon cumin seeds, 1 teaspoon crushed red chili, and ½ teaspoon celery. Lightly fry the spices.
- Add the tamarind pulp and 2 cups of water. Bring to a boil.
- Add 600 grams of jaggery and ½ cup sugar. Stir until melted.
- Add the spice powder, 1 teaspoon black salt, 1 teaspoon salt, 1 teaspoon Kashmiri red chili powder, and 1 teaspoon ginger powder.
- Simmer for 20-25 minutes.
Step 3. Thicken and Finish
- Mix 4 tablespoons cornflour with ½ cup water to form a slurry.
- Add the cornflour slurry and the roasted melon seeds to the chutney. Stir continuously for 5 minutes until thickened.
- Remove from heat and let cool completely.
- Stir in 2 tablespoons of white vinegar once the chutney has cooled.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Use light-colored, fresh tamarind for best results.
- For quicker soaking, use warm water.
- Store the chutney in a clean, dry jar in the refrigerator for up to 5-6 months. Always use a clean, dry spoon when serving.
Nutrition
- N/A
FAQs
1. Can I use brown sugar instead of jaggery?
Yes, brown sugar works well as a substitute for jaggery, though the flavor profile will be slightly different. Jaggery offers a more complex, deeper sweetness.
2. How long will the chutney last?
Stored in an airtight container in the refrigerator, your tamarind chutney should last for about a week. For longer storage, consider freezing it in portions.
So there you have it – a simple yet incredibly flavorful tamarind chutney that's perfect for elevating your favorite dishes. This recipe is easily adaptable to your taste, allowing you to adjust the sweetness and spice levels to your preference. Enjoy the delightful tang and sweetness of this homemade chutney!