A popular Indian chutney is Tamarind Chutney. Tamarind as you may or may not know is a tropical fruit that is rather sour. This recipe mixes spices, heat, and sugar to sweeten up the tamarind while retaining its' characteristic tang!
This recipe yields a little over a cup of delicious chutney, and it will keep long enough for you to use it - at least a few weeks, if you manage to keep it around that long!
3 Tbsp of Tamarind paste.
1 Cup of white cane sugar. Avoid beet sugar.
1.5 Cups water
1 Tsp cumin or cumin seeds
1 Tsp ginger powder
1/2 Tsp each of: Cayenne, asafetida, garam masala, and fennel seeds.
Oil to fry the spices... 1 Tbsp tops.
Heat the oil in the pan until smoking. Turn down the heat. Dump in all the spices, mix well, and cover, cook for a minute or two until everything becomes fragrant.
Add the sugar and tamarind paste and stir.
Then add the water, carefully - you don't want it to spatter when it hits the hot oil! :)
Bring to a boil, and then simmer this mixture for half an hour. Let cool.
Congratulations - you've made delicious sweet and sour tamarind chutney!
A quick note: You don't have to make your own tamarind paste - you can buy it pre-made from any Indian grocer. It's all good so buy the least expensive one you can find :)
This is the brand that I use, and it's excellent - doesn't require refrigeration, you just leave it in a cool dry place. Too acidic for anything to grow in there I suppose. Or hope. Either way, it doesn't say to refrigerate it and I haven't gotten sick yet! You can expect to pay $4 or less for a bottle like you see above :)
Let me know what YOU like adding YOUR tamarind chutney to! :)