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This exotic sweet and sour chutney is a zesty condiment.

Tamarind Chutney


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
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 boiling water for one hour.
2 Mash it into a pulp and strain, pressing the tamarind into the strainer to remove all the pulp. Add sugar to the pulp. Mix
3 well. Add the remaining ingredients. Mix and taste. Add more sugar, salt or pepper as needed.
4 Chutney can be refrigerated for two to three months.

Serving suggestion:

1 Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vadas, bhel poori, or any kind of chat.
2 It is also delicious as a dipping sauce for French fries and as a spread over crackers.
3 Try drizzling over rice to add a unique flavor to plain rice.


To use as a dip, thicker chutney is ideal. To use as a topping, add water to make the chutney thinner.
Add water and ice cubes to serve as a cool spicy drink.
Add equal parts yogurt and chutney to make a dipping sauce.


Additional information

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