Its sweet, sour and tangy – works as a wonderful dipping sauce with many of those North Indian savory snacks. The famous samosas are relished with a generous dip into this chutney or a good drizzle over the much loved Indian chaat. Traditionally jaggery sugar (which can be found at most Asian/Indian stores) is used, but regular brown sugar works as an able substitute.
You need –
- Tamarind pulp – ½ cup
- Palm sugar/Jaggery – 150 grams
- Ginger powder – 1 teaspoon
- Chili powder – 1.5 teaspoons
- Black salt – ¾ – 1 teaspoon (or to taste)
- Roasted cumin powder – 1 teaspoon
- Water – ½ cup (or adjust to your liking)
How to –
In a heavy bottom sauce pan, add the tamarind, jaggery and half cup water and boil till the Jaggery has melted.
Now add in all the other ingredients and continue to boil for another 10 minutes.Turn the heat off and let the mixture cool completely.
Strain the chutney well into a clean and airtight jar and they will stay good for a couple of weeks in the fridge.