Quick tamarind chutney

Quick tamarind chutney

By
From
Anjum's Quick & Easy Indian
Serves
4
Photographer
Lisa Linder

This is a really quick and easy version of the tamarind and date chutney that is used in India almost as ketchup is used in the West, as a sweet, tangy and lightly spicy condiment to perk up any dish. The tartness of tamarind is balanced by the sweetness of jaggery and the simple spices add a wonderful flavour. I am a big fan of jaggery; it has a caramel flavour that mimics the taste normally given by dates to this chutney, and it is completely unrefined. It is not so difficult to find, but you can use a brown sugar instead if you can’t get it.

Ingredients

Quantity Ingredient
2 1/2 good teaspoons tamarind paste
40-50g jaggery, chopped up
or 40-50g muscovado sugar
1 teaspoon roasted ground cumin
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt

Method

  1. Put everything in a small saucepan with 80 ml of water, bring to the boil and simmer for four to five minutes or until it has thickened and is lightly syrupy. It will continue to thicken once cool.
  2. Cool and serve, or keep in the fridge (it will be fine there for a couple of weeks).
Tags:
quick
easy
simple
fast
Indian
Anjum
Anand
midweek
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