Sauce
Tamarind Chutney From Scratch
1 h 15 minServes 16Nutri-Score C€
C
1 h 15 min
1 h 15 minTamarind Chutney From Scratch
what you need
Ingredients
water (divided)Other650 ml
wet tamarind (block of pulp)Produce400 g
canola oilPantry10 ml
cumin seedsSpices2 g
fresh ginger (grated)Produce5 g
fresh garlic (grated)Produce5 g- kosher saltSpices6 g
- Kashmiri chili powderSpices3 g
- brown sugarPantry300 g
per serving
Nutrition
71kcal
- Carbs
- 16 g
- Proteins
- 0 g
- Fat
- 1 g
what you’ll use
Tools
Saucepan
Sieve
Mixing bowl
Frying pan
step by step
Method
- Step 1
Soak and break down the tamarind
- Place the tamarind pulp in a saucepan with the water.
- Bring to a high heat and cook until the pulp is soft and broken down.
- Step 2
Strain the pulp
- Strain the softened tamarind through a sieve into a bowl, pressing to extract all the pulp.
- Step 3
Bloom the aromatics
- Heat the oil in a pan and add the cumin seeds, garlic and ginger.
- Fry briefly until fragrant.
- Step 4
Build the chutney
- Add the strained tamarind, salt, brown sugar, Kashmiri chili powder and remaining water.
- Stir everything together.
- Step 5
Simmer until thickened
- Simmer the chutney, stirring occasionally, until thick and glossy.
- Step 6
Serve
- Fry papadom in very hot oil until puffed.
- Dip the papadom into the chutney and enjoy.