How to make it
6 steps. Take it one step at a time.
Soak the seedless tamarind
Soak the seedless tamarind in 2 cups (500ml) of hot water for about 20 minutes to soften.
20 minMash the tamarind
Using your hands or a spoon, mash the tamarind to extract the pulp. Strain the mixture through a fine-mesh sieve into a saucepan, discarding any remaining fiber or solids.
Add the crushed jaggery
Add the crushed jaggery to the tamarind extract and place the saucepan over medium heat.
Bring the mixture
Bring the mixture to a boil. Once boiling, reduce the heat to low and simmer until the jaggery is completely dissolved and the mixture starts to thicken slightly (about 10-12 minutes).
12 minStir in the ginger powder, roasted cumin powder, red chili powder, black salt
Stir in the ginger powder, roasted cumin powder, red chili powder, black salt, and regular salt. Mix well.
Continue to simmer
Continue to simmer for another 2-3 minutes until the chutney coats the back of a spoon. Remove from heat and let it cool completely; it will thicken further as it cools.
3 min
A little kitchen wisdom
Store the chutney in a clean, airtight glass jar. It stays fresh in the refrigerator for up to 3 months. If the chutney thickens over time, dilute it with a little warm water before serving.
