Tamarind Chutney

Tamarind chutney is a very popular sauce used for dosas, samosas and various snacks and street foods. This recipe is more on the sour side and really highlights the tamarind flavor. Feel free to add more jaggery if you prefer it to be sweeter. 

Although it’s possible to enjoy this chutney warm, it’s best to make this a little bit in advance to give it adequate time to cool.

Ingredients

• ½ c seedless tamarind paste
  
• 1 ½ - 2 c water
  
• 2 - 3 Tbsp jaggery
  
• ½ - 1 tsp salt
  
• 1 Tbsp coconut oil
  
• ½ tsp cumin seeds
  
• ½ tsp ginger powder
  
• ¼ tsp red chili powder
  
• 1 pinch asafoetida 
  

Procedure

1. Soak tamarind in water overnight or at least 1-2 hours.
   
2. Press tamarind through a mesh sieve collecting all of the fibrous bits. Discard.
   
3. Add strained pulp to a small to medium saucepan along with jaggery and salt. Heat on medium flame stirring frequently.
   
4. In a small saute pan melt oil over medium high heat. When hot, add cumin seeds and saute until they smell fragrant, about 1 minute. Add remaining ingredients and saute for 30 more seconds. Remove from heat and add to tamarind.
   
5. Cook tamarind until it thickens slightly, about 5 minutes. Taste and adjust seasonings.
   

Yield: 1 cup