This spicy East Indian tamarind chutney has a delicious sweet and sour taste. Serve with samosas for dipping or use to add flavor to curries.
Ingredients
- 1 tablespoon canola oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground ginger
- 0.5 teaspoons cayenne pepper
- 0.5 teaspoons fennel seeds
- 0.5 teaspoons asafoetida powder
- 0.5 teaspoons garam masala
- 2 cups water
- 1.13 cups white sugar
- 3 tablespoons tamarind paste
Instructions
-
1
Heat oil in a saucepan over medium heat. Add cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
-
2
Stir water into the pan with the spices along with sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.
Nutrition Facts
Per serving
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