Tamarind Chutney
This is a pantry staple that hinges on how you hydrate the block. Take the time to strain the fiber properly; the texture should be smooth enough to coat the back of a spoon without catching on bits of seed or tough veins.
The balance is in the reduction
Aim for the consistency of warm honey. It will thicken significantly as it cools, so stop the heat when it still looks slightly pourable.
- small heavy-bottomed saucepan
- fine-mesh sieve
- mixing bowl
- silicone spatula
What goes in.
- 100gtamarind block, seedless
- 1.5 cupsboiling water
- 1/2 cupjaggery, grated
- 1 tsproasted cumin powder
- 1/2 tspred chili powder
- 1/2 tspblack salt
- 1/4 tspginger powder
Extraction of flavor
Soak the tamarind in boiling water for at least 20 minutes. Use your fingers to knead the pulp under the water; you are looking to strip the fruit from the fibrous skeleton before straining.
The method.
Soak the tamarind
Place the tamarind block in a bowl and pour the boiling water over it. Let it sit until cool enough to handle.
Extract the pulp
Massage the block with your hands to break it down. Push the mixture through a fine-mesh sieve into your saucepan, using a spatula to scrape every bit of thick, dark paste through the mesh.
Simmer
Add the jaggery to the saucepan and bring to a gentle bubble over medium-low heat. Stir until the jaggery has completely dissolved.
Season
Stir in the cumin, chili powder, black salt, and ginger powder. Allow the sauce to simmer for 5 to 7 minutes until it coats the back of a spoon.
Cool
Remove from heat. The chutney will darken and thicken further as it cools to room temperature.
Other turns to take.
Date-Infused
Add 1/4 cup of pitted, chopped dates during the simmer stage for a deeper, more rounded molasses note.
Spiced Kick
Add a small piece of cinnamon stick or one whole dried red chili during the simmer, removing them before serving.
When it doesn't go to plan.
Always use black salt (kala namak) if you can; its sulfurous, pungent profile is what gives this chutney its signature character.
If the chutney gets too thick in the jar after storage, stir in a teaspoon of warm water to loosen it before serving.
Store in a sterilized glass jar; it will remain stable in the refrigerator for up to one month.
The ones that keep coming up.
Can I use tamarind concentrate from a bottle?
Yes, but the flavor profile will be sharper and lack the earthy depth of the pulp. If you do, use 3 tablespoons of concentrate and add 1/2 cup of water, but taste as you go.
What if I cannot find jaggery?
Brown sugar is the closest substitute, though it lacks the slight bitterness and complexity of jaggery.
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