We did a class on Indian condiments with Drake Page from The DP Chutney Collective, and it was awesome. We made so many condiments: chutneys, relish, achar, yogurt dips...we even made something spicy with mashed bananas. Here is a recipe for all you who missed the amazingness of class: tamarind chutney! Hop to it and make yourself some, it's super versatile and great.
1/2 lb tamarind, seeded
2 1/2 cups sugar
2 cups boiling water
1 1/2 tablespoons roasted ground cumin seeds
1 tablespoon salt
1 teaspoon black salt (optional; an acquired taste)
1 teaspoon red chili powder
1 teaspoon ground black pepper
1/2 teaspoon ginger powder
1. Break the tamarind into small pieces and soak in hot boiling water for one hour.
2. Mash it into a pulp and strain pressing the tamarind into the strainer so that all the pulp comes out.
3. Add sugar to the pulp mix well.
4. Add the remaining ingredients. Mix again well and taste. Add more sugar, salt or pepper as needed.
5. Chutney can be refrigerated for two to three months.
1. Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vadas, bhel poori, or any kind of chat.
2. This is also delicious as a dipping sauce for French fries, as a spread over crackers.
1. To use as a dip, thicker chutney is ideal. To use as a topping, add water to make the chutney thinner.
2. Add water and ice cubes to serve as a cool spicy drink.
3. Add equal parts yogurt and chutney to make a dipping sauce.
4. Try drizzling over plain rice to add a unique flavor.