Tamarind Chutney
Serves: makes about 2 cups
- 7 oz tamarind block
- 2 cups hot water
- 5 tablespoons jaggery (or brown sugar)
- 1 ½ teaspoons ground ginger
- 1 teaspoon cumin, roasted then ground
- ½ teaspoon fennel seeds, roasted then ground
- ¾ teaspoon cayenne powder
- ¼ teaspoon black pepper
- 2 ½ teaspoon salt
Jaggery is dehyrdated sugar cane juice primarily made by small cultivators in rural villages. It has a smoky caramel flavour which is hard to substitute, although brown or dermera sugar is the closest equivalent.
Recipe by at https://aglobalkitchen.com/2013/08/12/tamarind-chutney/
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