Want to make your own chutney to accompany a fine Indian food dish? Just say the word. This is a simple tamarind baed chutney to make at home.
Instructions
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 mash through a rough sieve to get the pulp, removing the seeds and strings.
Add the jaggery and garam masala, then heat some more until the brown sugar is completely dissolved. During the process the chutney should thicken considerably.
Notes
Soaking tamarind in water will make the easier to peel. Wash after peeling. Mash the tamarinds after peeling and removing seeds and strings, if you you prefer a silkier texture.
Garam masala is a mixture of spices, including cumin, chili peppers, garlic, ginger and a few others. It is best to buy it, since grinding the spices just so and getting the proportions exactly right can be tricky.
Jaggery is a thick brown sugar made from the Palm. Substitute jaggery with the same amount of brown sugar or coconut sugar, 3 parts of granulated sugar mixed with 1 part molasses mimic the texture and flavor of jaggery.
Source
Chutney is a condiment usually made from fruit, vinegar, sugar and spices. There are a thousand and one chutneys.
Food in Asia