Tamarind Chutney

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. 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. 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.