I am still looking for the tamarind chutney recipe I made all those years ago - I suspect it's the one in Yamuna Devi's, The Art of Indian Vegetarian Cooking which is made with raisins rather than dates. I made it at a time when I had access to biodynamic raisins. I WILL make that recipe again, but I needed something fast for an event this morning so I threw this together and it's an acceptable alternative, although it is not as sweet. I combined two recipes and then doubled the amounts of the spices so there is no original to share with you. This is a highly seasoned chutney!
The photo below was taken before the jaggery dissolved so it looks a bit grainy. I'll take another photo tomorrow morning.
Tamarind Chutney
INGREDIENTS:
- 1 t. cumin seeds
- 1 t. fennel seeds
- 1 t. coriander seeds
- 1 t. ginger root powder
- 1/4 t. black salt or Himalayan pink salt
- 1/3 c. tamarind paste
- 1/4 c. date syrup
- 1/2 c. jaggery
- OPTIONAL: 1/4 - 1/2 t. kashmiri chili powder*
INSTRUCTIONS:
In a small pan on medium heat toast the cumin, fennel and coriander until fragrant. Cool. In a spice grinder or mortar and pestle grind them finely.
In a small bowl, mix together the tamarind paste, date syrup and jaggery. Stir vigorously and press against the sides of the bowl to break up the jaggery.
Add the ground spices, ginger and salt and stir to combine.
I now use this to make Tamarind Chutney and Quark Dip.
*There are two varieties of kashmiri chili,. The mild one is linked above. The HOT one is available through Burlap and Barrel. If you tolerate heat, use the hot one in this recipe!
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