Tamarind chutney is made with tamarind, sweet or sour varieties, peppers and spices.
This popular condiment is enjoyed with aloo pies, aloo roti, pholourie, kachori, saheena or doubles. Check out all these recipes on this site.
Tamarind Chutney for Doubles and Aloo pie
Made with tamarind, sweet or sour varieties, peppers and spices, this popular condiment is enjoyed with aloo pies, kachori, saheena or doubles.
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Ingredients
- 8 oz seedless tamarind pulp
- 3 cups hot water
- Hot pepper to taste
- 2 tbs minced bandhania culantro
- 3 tbs minced garlic
- 1 tbs roasted ground cumin
- 2 tsp amchar masala
- 1 cup sugar or more to taste
Instructions
- This recipe calls for seedless tamarind pulp, but if using fresh tamarind, peel off the outer shell, remove woody string and rinse under cold water.
- In a medium saucepan, bring 3 cups water to a boil. Turn off heat. Add tamarind pulp and sugar and allow it to soak for an hour, min 30 mins. Alternatively, you can boil for 10 mins to hasten the process.
- When the water is cool enough to handle, mash or swizzle tamarind, using your fingers, masher, swizzle stick or immersion blender to break up pulp. If using the pulp with the seeds and wish to remove the seeds and pulp, strain.
- Mix in remaining ingredients. Pour chutney into a sterilized glass mason jar. Because of the sugar it can stay on the counter for a few weeks or in the refrigerator for a much longer time.
