Ingredients
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200g Tamarind Block
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300ml Water
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1/2 teaspoon Cumin Seeds
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1/4 teaspoon Fennel (seeds)
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1 tablespoon Vegetable Oil
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6 tablespoons Dark Brown Sugar
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1/2 teaspoon Ginger Powder
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1/2 teaspoon Chilli Powder
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1/4 teaspoon Garam Masala Powder
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1/4 teaspoon Salt
Directions
A fantastic sweet and sour Indian Tamarind chutney dip that’s just great for dipping pakoras and samosas
Steps
|
1
Done
|
break apart the tamarind block and cover with the boiling water in a bowl pressing the tamarind with a fork or spoon to help it soften |
|
2
Done
|
after about 15 minutes strain the paste into a separate bowl and squeeze the remaining tamarind pulp to get out all the liquid |
|
3
Done
|
in a small pan add the cumin and fennel seeds and dry fry on a low to medium heat for 30 seconds until they become aromatic |
|
4
Done
|
add in the oil, ginger, chilli, garam masala and salt and fry for 30 seconds before adding the tamarind liquid and sugar |
|
5
Done
|
stir well and simmer on a medium low heat for around 6 minutes until the chutney is a fairly stiff consistency |
|
6
Done
|
store in an airtight container in the fridge for up to a week and enjoy with pakoras or samosas |
