Tamarind Chutney
A sweet and sour magic sauce! A brown dip that dramatically tastes like samosa
Description
A sweet-sour sauce boiling down highly acidic tamarind pulp, adding Jaggery (palm sugar) or date sweetness, and spices until thick.
Restaurants serving Tamarind Chutney
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Tamarind
- Jaggery(Palm sugar)
- Cumin powder
- Chili powder
- Ginger powder
- Black salt
Instructions
- Soak tamarind pulp in hot water ~
- mins to soften, rub by hand to squeeze acidic extract, strain out seeds/fibers.
- Put tamarind extract, Jaggery (or brown sugar), roasted cumin powder, chili powder, ginger powder, black salt in a pot and heat.
- Simmer on low until thickened, cool when sweetness, acidity, and spices meld completely to finish.
Learn more Spice, substitutes, tips
Key spices
Fruity tamarind acidity and cumin aroma
Substitutes at Japanese supermarkets
Pickled plum and brown sugar (as sub for tamarind's sweet-sourness)
Pairing
Pakora、Chaat(Street snack)
Trivia
[Hardcore] Also called 'Saunth'. For North Indian street food (Chaat), 'double-pouring' the spicy Green Chutney and this sweet-sour Tamarind Chutney is the absolute rule.
Eating tips & etiquette
[Unique Eating] Mix Green Chutney and this Tamarind Chutney 1:1, creating the ultimate dip sauce where sweetness, acidity, and heat intersect!
Allergen
None