Instant tamarind chutney

Instant tamarind chutney

By
From
Anjum's Indian Vegetarian Feast
Makes
80-90 ml
Photographer
Emma Lee

A really quick sweet-sour chutney, used in India almost as ketchup is in the west. It keeps well in the fridge for a month, or freezes well too.

Ingredients

Quantity Ingredient
4 generous teaspoons tamarind paste
75-80g jaggery or dark muscovado sugar
1 1/2 teaspoons roasted cumin seeds
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Method

  1. Put the tamarind paste in a small saucepan with 150 ml of water. Add the jaggery, roasted cumin seeds and salt and pepper. Bring to the boil and simmer for five to seven minutes, or until it is a little syrupy. It will thicken further as it cools.
  2. Taste and adjust the seasoning, then serve, or store in the fridge, or freeze.
Tags:
Indian
vegetarian
Anjum
Anand
Asian
simple
healthy
easy
quick
fast
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