Using all of the ingredients for simple chutney, plus some extras. These make for an even spicier chutney, but one that is also tangier and sweeter, with additional body.
- Mash the tamarinds after peeling unless you prefer a little rougher texture. Then add the tamarind pulp to the water in a large sauce pan.
- Heat slowly and allow to cook on medium for about 10 minutes. Then strain most of the thinnest liquid out and pour into a bowl.
- Add the jaggery, garam masala,and the rest of ingredients, then heat some more until the brown sugar is completely dissolved. During the process the chutney should thicken considerably.
The coconut should be well dried (roasting is one good way to accomplish this) and grated the day before preparation.
The chili peppers should also be dried and ground. Paprika makes for a wonderful variation, too.
Spicier, hotter and with more texture than the simple chutney recipe.