📝 About This Recipe
This quintessential Indian condiment is a masterclass in flavor balancing, offering a complex profile of deep tartness, earthy sweetness, and a lingering warm spice. Originating from the heart of South Asia, this glossy, mahogany-hued sauce is the soul of street food 'chaat,' cutting through fried snacks with its vibrant acidity. Our version uses authentic seedless tamarind and dark jaggery to create a velvety texture that is far superior to any store-bought bottle.
🥗 Ingredients
The Tamarind Base
- 200 grams Seedless Tamarind Pulp (tightly packed block)
- 2.5 cups Hot Water (for soaking)
Sweeteners
- 1.5 cups Jaggery (Gur) (grated or crushed into small pieces)
- 2 tablespoons Granulated Sugar (helps achieve a glossy finish)
The Spice Blend
- 1 teaspoon Roasted Cumin Powder (freshly toasted for best aroma)
- 1 teaspoon Dry Ginger Powder (Saunth) (essential for authentic flavor)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 teaspoon Black Salt (Kala Namak) (provides a distinct sulfurous, savory depth)
- 1/2 teaspoon Regular Sea Salt (to taste)
- 1/2 teaspoon Garam Masala (adds warmth)
Tempering and Texture
- 1 teaspoon Neutral Oil (grapeseed or vegetable oil)
- 1/2 teaspoon Cumin Seeds (for the tempering)
- 1/4 teaspoon Asafoetida (Hing) (optional, for digestive benefits)
- 1 tablespoon Melon Seeds (Magaj) (toasted, for garnish and crunch)
👨🍳 Instructions
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1
Place the tamarind block in a large heat-proof bowl and pour 2.5 cups of boiling water over it. Let it soak for 30-40 minutes until the tamarind softens completely.
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2
Once cooled enough to handle, use your hands to mash the tamarind into the water, breaking up any fibers to create a thick, muddy pulp.
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3
Set a fine-mesh sieve over a heavy-bottomed saucepan. Pour the tamarind mixture through the sieve, using a spoon to press down firmly and extract every bit of juice. Discard the leftover fibrous solids.
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4
Place the saucepan with the tamarind extract over medium heat. Bring it to a gentle simmer.
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5
Add the grated jaggery and sugar to the pot. Stir continuously until the jaggery is completely dissolved and the mixture begins to bubble.
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6
Stir in the roasted cumin powder, dry ginger powder, red chili powder, black salt, and regular salt. The color will darken beautifully as the spices integrate.
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7
Lower the heat and let the chutney simmer for 15-20 minutes. Stir occasionally to prevent the bottom from scorching.
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8
Check the consistency: the chutney is ready when it coats the back of a spoon. It should be syrupy but not overly thick, as it will thicken significantly as it cools.
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9
While the chutney simmers, heat 1 teaspoon of oil in a small tempering pan. Add the cumin seeds and hing. When the seeds crackle, pour this tempering into the simmering chutney.
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10
Stir in the garam masala in the final minute of cooking to preserve its delicate aroma.
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11
Remove from heat and stir in the toasted melon seeds for a professional, artisanal look.
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12
Allow the chutney to cool completely at room temperature before transferring it to a sterilized glass jar.
💡 Chef's Tips
If the chutney becomes too thick after cooling, simply whisk in a tablespoon of warm water to reach your desired consistency. Always use black salt (Kala Namak) for that authentic 'street food' flavor; regular salt alone cannot replicate the depth. For a smoother texture, you can pass the finished chutney through a sieve one last time before adding the melon seeds. Store in an airtight glass jar in the refrigerator; it stays fresh and delicious for up to 3 months. If you cannot find jaggery, dark brown sugar is the best substitute, though the flavor will be slightly less earthy.
🍽️ Serving Suggestions
Drizzle generously over Samosas or Aloo Tikki for the perfect appetizer pairing. Use as a key component in Dahi Puri or Papdi Chaat to balance the spicy green chutney. Serve as a sophisticated dip alongside crispy Onion Bhajis or Pakoras. Brush onto grilled chicken or paneer skewers during the last 2 minutes of cooking for a tangy glaze. Mix a spoonful into a basic vinaigrette for an Indian-inspired salad dressing.