How to make Tamarind Chutney
- In a saucepan over medium flame, add oil and splutter cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala. Stir to combine and let cook for 2 minutes so the flavors can diffuse.
- Once the flavors have diffused, add water, tamarind paste, and sugar. Mix vigorously as the mixture comes to a boil and simmer until the chutney becomes a deep brown in color and thick enough to cover the back of a spoon. This will take up to 30 minutes. Although, the tamarind chutney might look thin after 30 minutes, once it begins to cool, it will thicken.
- Tamarind is native to tropical Africa.
- Tamarind consumption exists all over the world and it is the main ingredient in cuisines of India, South East Asia, the Americas and Mexico.
- The tamarind tree has “pod like fruit,” that has edible pulp. The pulp is what gets used in food.
- When pulp is extracted from unripe tamarind fruit, it is really sour and used as a pickling agent.