As with a majority of recipes on this website, there is more than one way of making this chutney. This is a recipe from my sister-in-law in Pakistan who serves it with Tandoori chicken and other roasts.
Tamarind ChutneyPrint Recipe
- 4 oz dry tamarind
- 4 cups of cold water
- 1 tsp salt
- half cup sugar (add more sugar for extra sweetness)
- 1 tbs red chillie flakes
- 1tbs whole cumin freshly roasted
Break up the tamarind into smaller pieces and place in a large saucepan, add the water.
Bring to the boil, then keep on a rolling boil for one hour, cool.
Press mixture with a potato masher or with hands until pulp and water are well mixed.
Strain through a colander, or squeeze out liquids using hands and discard pulp.
Place liquid in a blender, add the salt, sugar, chillie flakes and whole cumin.
Blend for 2 mins then again for 2 mins until the mixture resembles a thick sauce.
Remove into a jar to be served with snacks and roasts.