If you’ve ever eaten a samosa, chances are you have had Tamarind Chutney. Its that bright red sauce you can’t get enough of. But, unless you were eating in someone’s home it was probably processed, syrupy sweet and artificially coloured.
This Tamarind Chutney, is easy to make and once you taste it, you’ll never want to settle for that other stuff again! If you want a little more tang or a little more sweet you can adjust the sugar, but we feel this recipe gives a nice balance between the sweetness you are looking for and the fruity tang that will make your tastebuds sing.
Not just for samosas, Tamarind Chutney makes a great dipping sauce for just about any savoury finger food. Be sure to reserve a bit of your chutney to use as the base for our delicious Pad Thai sauce!
This recipe produces about 1 ½ cups of chutney, and takes about 1 hour to complete. Will keep 10 – 14 days in the refrigerator.
|3 1/2 cups||Water|
|½ tsp.||Ground Cumin|
|¼ tsp.||Red Chili Powder|
|¼ tsp.||Garam Masala|
|1/8 tsp.||Black Pepper|
- Place the dry tamarind in a medium saucepot with the 2 cups of water and bring to a boil.
- Boil 3 to 4 minutes then remove from heat and allow to cool.
- When the water has cooled enough to safely touch, use your hands to loosen and break apart the tamarind.
- Place a strainer over a bowl, and pour the tamarind into the strainer.
- Using the back of a large spoon, press the pulp through the strainer until only the skins and pits remain.
- Additional water may be added to help loosen the pulp. Add ¼ cup of water at a time up to 1 cup.
- Rinse your saucepan and pour your strained pulp back into the pot.
- Add ½ cup of water, stir and return to heat.
- Add the remaining ingredients and stir.
- Bring to a boil, reduce heat and simmer for 5 minutes.