Tamarind Chutney
Recipe type: Condiment, Sauce
Cuisine: Indian
  • 1 tablespoon olive or coconut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground ginger
  • ½ teaspoon cayenne pepper
  • ½ teaspoon fennel seeds
  • ½ teaspoon garam masala
  • 2 cups water
  • 1¼ cup sugar
  • 3 tablespoons tamarind concentrate
  1. Combine all spices in a small bowl. Heat the oil in a medium saucepan over medium-high heat. Add the spices, stir, and cook until fragrant, about a minute. Add the water, sugar and tamarind concentrate. Whisk until the sugar is dissolved. Bring to a boil, then reduce the heat to medium. Simmer until thickened and syrupy (enough to coat the back of a spoon), 45 minutes to 1 hour (Saran says 20-30 minutes, but it always takes longer for me). May be refrigerated in an airtight container for up to 2 weeks.
Recipe by Spoon With Me at https://spoonwithme.com/samosa-pie-tamarind-coriander-chutneys/