Tamarind Chutney

This chutney works well as a barbecue sauce or marinade.  

Makes 2 cups

ingredients

7 ounces tamarind pulp (with seeds)

1/2 cup chopped jaggery

1 tablespoon ginger purée 

2 teaspoons ground cumin

1 teaspoon freshly ground black pepper

1 teaspoon chile powder

1 1/2 teaspoon black salt

instructions

Put the tamarind block with 4 cups of hot water in a stockpot for an hour or so. Break it up with a spoon or a knife before turning on the heat. As soon as the water boils, lower the heat, cover the stockpot, and cook the tamarind for 20 to 30 minutes. Mash periodically.

Stir in the jaggery, ginger purée, cumin, black pepper, chile powder, and black salt. Add another cup of water if the mixture appears too thick. Cover the stockpot again and cook for another 15 to 20 minutes. When the jaggery has dissolved, turn off the heat. 

Within 5 to 10 minutes of the chutney coming off the stove, using the back of a ladle or a spatula, push the chutney through a large hole strainer. This requires some effort otherwise you may lose a lot in the pulp. Make sure to not lose the pulp that gathers below the strainer. This chutney can be stored up to a month in the refrigerator.

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