
Ingredients
- 1 cup tamarind pulp
- 1 cup jaggery or brown sugar
- 1 teaspoon cumin powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon salt
- 1/2 cup water
Instructions
- Soak the tamarind pulp in 1/2 cup of hot water for 10-15 minutes. Once softened, mash the pulp with your hands to extract as much juice as possible.
- Strain the tamarind pulp through a fine-mesh sieve to remove any seeds or fibers.
- In a saucepan, combine the tamarind pulp, jaggery or brown sugar, cumin powder, red chili powder, salt, and 1/2 cup of water.
- Cook the mixture over medium heat for 15-20 minutes, stirring occasionally, until the chutney thickens and the sugar has dissolved completely.
- Remove the saucepan from heat and let the chutney cool to room temperature.
- Transfer the chutney to an airtight container and store it in the refrigerator for up to a week.