east indian sweet tamarind chutney

[Guest guest]

i have been a fool all these years by paying

outrageous prices for jars of tamarind chutney. it is

so easy to make and the results are even better than

the commerical stuff. the tamarind paste i was able

to find had pods in it, so i mixed it with a bit of

the water from the recipe and strained out the pod

casings....worked great.

 

east indian sweet tamarind chutney

 

1 T. canola oil

1 tsp. cumin seeds

1 tsp. ground ginger

1/2 tsp. cayenne pepper

1/2 tsp. fennel seeds

1/2 tsp. asafoetida powder (also known as hing)

1/2 tsp. garam masala

2 cups water

1 cup white sugar

3 T. tamarind paste

 

heat the oil in a saucepan over medium heat. add the

cumin seeds, ginger, cayenne pepper, fennel seeds,

asafoetida powder, and garam masala; cook and stir for

about 2 minutes to release the flavors.

 

add the water to the pan and stir in the sugar and

tamarind paste. bring to a boil, them simmer over low

heat untl the mixture turns a deep chocolatey brown

and is thick enough to coat the back of a spoon. this

should take 2 to 30 minutes (it took me 45). the

sauce will be thin, but will thicken when cooled.

 

 

 

 

 

 

 

[Guest guest]

> i have been a fool all these years by paying

> outrageous prices for jars of tamarind chutney. it is

> so easy to make and the results are even better than

> the commerical stuff. the tamarind paste i was able

> to find had pods in it, so i mixed it with a bit of

> the water from the recipe and strained out the pod

> casings....worked great.

>

> east indian sweet tamarind chutney

 

Ooh, looks good. BTW, if you look for " tamarind concentrate " instead

of " paste " it won't have the pods.