Equipment
Ingredients
Base
- 100 g seedless tamarind block, broken into chunks
- 400 ml water, hot
- 150 g jaggery, crushed or grated
Spices
- 5 g roasted cumin powder
- 3 g kashmiri red chili powder
- 3 g black salt
- 2 g ground ginger
- 2 g kosher salt
Nutrition (per serving)
Method
Combine the tamarind chunks and hot water in a medium saucepan. Bring to a rapid boil at 100 degrees Celsius (212 degrees Fahrenheit) over medium-high heat, then turn off the heat. Let the tamarind sit and soften for 5 minutes.
Using a silicone spatula, mash the softened tamarind in the water. Pour the mixture through a fine-mesh strainer set over a mixing bowl. Press firmly on the solids to extract all the pulp. Discard the leftover fibers and incidental seeds.
Rinse the saucepan and return the strained tamarind liquid to it over medium heat. Add the crushed jaggery, roasted cumin powder, Kashmiri red chili powder, black salt, ground ginger, and kosher salt. Whisk vigorously to dissolve the jaggery and incorporate the spices.
Bring the mixture to a gentle bubble, then reduce the heat to low. Simmer uncovered, stirring occasionally, until the liquid reduces and thickens slightly. The chutney is ready when it lightly coats the back of a spoon.
Remove the saucepan from the heat and allow the chutney to sit at room temperature. It will thicken considerably as it cools. Transfer to a clean glass jar once fully cooled.
Chef's Notes
- Black salt (kala namak) is non-negotiable for an authentic flavor profile. Its distinct, slightly sulfurous taste is what gives Indian street food its characteristic 'chaat' flavor.
- Roasted cumin powder yields a deeper, smokier flavor than raw ground cumin. To make your own, toast whole cumin seeds in a dry skillet until fragrant, cool completely, and grind to a fine powder.
- Jaggery can vary wildly in sweetness and saltiness depending on the source. Always taste your finished chutney and adjust with a pinch more jaggery or a splash of water if needed.
- Do not panic if the chutney seems watery when you take it off the heat. The high pectin content in tamarind paired with the cooling jaggery will cause it to thicken drastically as it reaches room temperature.
Storage
Refrigerator: 1 month — Store in an airtight glass jar.
Freezer: 6 months — Freeze in ice cube trays for easy portioning.
