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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I really love sweet tamarind chutney, and I've had a hard time finding one that resembles the chutney my favorite Indian restaurant makes. This is the closest recipe I've found. I found it on the internet, but can't remember where exactly it came from. Ingredients:
1 tablespoon canola oil |
1 teaspoon cumin seed |
1 teaspoon ground ginger |
1/2 teaspoon cayenne pepper |
1/2 teaspoon fennel seed |
1/2 teaspoon garam masala |
2 cups water |
1 1/8 cups white sugar |
3 tablespoons tamarind paste |
Directions:
1. Heat the oil in a saucepan over medium heat.
2. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
3. Stir the water into the pan with the spices along with the sugar and tamarind paste.
4. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.
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