Name: Indian tamarind chutney
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 375 gram dried tamarind, coarsely chopped; 3 cup (750 millilitres) boiling water; 1/4 cup (55 grams) firmly packed light brown sugar; 1/2 teaspoon ground turmeric; 1 teaspoon coarse cooking salt; 5 dried kashmiri chillies, stems removed; 1/2 cup (40 grams) coriander seeds; 1 teaspoon cumin seeds; 1 teaspoon fenugreek seeds; 1/2 teaspoon brown mustard seeds; 1 teaspoon black peppercorns; 2 tablespoon vegetable oil

Ingredients

375 gram dried tamarind, coarsely chopped

3 cup (750 millilitres) boiling water

1/4 cup (55 grams) firmly packed light brown sugar

1/2 teaspoon ground turmeric

1 teaspoon coarse cooking salt

5 dried kashmiri chillies, stems removed

1/2 cup (40 grams) coriander seeds

1 teaspoon cumin seeds

1 teaspoon fenugreek seeds

1/2 teaspoon brown mustard seeds

1 teaspoon black peppercorns

2 tablespoon vegetable oil

Method

1.In a large heatproof bowl, combine tamarind and the boiling water; stand 15 minutes. Push tamarind mixture through fine sieve into large saucepan; discard solids.

2.Add sugar, turmeric and salt to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, about 1 hour or until mixture is thick. Cool 15 minutes.

3.Meanwhile, blend or process chillies, seeds and peppercorns until a fine powder. In a large frying pan, heat oil; cook spice mixture, stirring, about 2 minutes or until fragrant.

4.Blend or process spice mixture with tamarind mixture until smooth. Spoon chutney into hot sterilised jars; seal immediately. Label and date jars when cold.

This chutney is very intense, so use sparingly.
Note

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