Quick tamarind chutney

Quick tamarind chutney

By
From
Indian Food Made Easy
Serves
6–8 with snacks
Photographer
Vanessa Courtier

In India the tamarind is mainly used to provide sourness to a dish and, in a curry, to help balance the sweetness from onions that often form its base. Other than that, it is really popular in this sweet, tangy and slightly spicy chutney. It is our version of ketchup and served in even smaller quantities. Its natural partners are many of the northern tea-time snacks, such as vegetable samosas. The strength of the tamarind paste varies slightly from brand to brand. I have used a well-known brand I found on my high street and noted that it contained salt so I had no need to add any. Check the ingredients of your paste and adjust the quantities of seasoning and sugar if necessary.

Ingredients

Quantity Ingredient
3 teaspoons thick tamarind paste
4 tablespoons brown or white sugar
1/2 teaspoon cumin seeds, dry roasted until fragrant and turning brown, then ground
1/4-1/2 teaspoon freshly ground black pepper
60ml water

Method

  1. Put all the ingredients in a small saucepan, bring to a quick boil, then turn off the heat. Cool and serve judiciously.
  2. This chutney can also be stored in screw-top jars in the fridge. It keeps well for weeks.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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