Tamarind Chutney/Sauce
Description
While this is great with pakoras or samosas, it also can be used in most places where you might use HP sauce, BBQ sauce or Branston Pickle. It can be a dip, a spread or a glaze for meat.
Ingredients
- 5 milliliters neutral oil (1t, like sunflower, peanut, grapeseed)
- 1/2 teaspoon cumin seeds (or ground, if you prefer)
- 1/4 teaspoon fennel seed (or ground, if you prefer)
- 1/2 teaspoon powdered ginger
- 1/4 teaspoon garam masala (see notes below to make your own)
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon hing (also called asafoetida)
- 237 milliliters water (1c)
- 1/2 cup jaggery or sugar (white, coconut or brown sugar)
- 1 1/2 tablespoon tamarind concentrate
Instructions
Heat the oil in a pot that is big enough to hold about 2c or more. When the oil is hot, briefly toast all the spices in the oil and then add the water, the jaggery/sugar and the tamarind concentrate.
Bring to a boil and then reduce the heat so that the sauce simmers for about 30 minutes. Periodically give it a stir to make sure that the bottom isn't burning.
When the sauce can coat the back of a spoon (see video), take it off the heat. Pour it into a jar and refrigerate until ready to use.
vegan, pakoras, sweet and sour, spicy, dip, South Asian
