Tamarind pulp cooked with jaggery, spices, and ground to a smooth paste.
Prep: 15 minutes
Cook: 20 minutes
Serves: 20 people
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How to Prepare
Soak the tamarind in 2 cups of warm water for 30 minutes.
After soaking, mash the tamarind with your hands to extract the pulp. Strain the pulp to remove seeds and fibers, collecting the smooth tamarind juice in a bowl.
Heat 2 tablespoons of oil in a heavy-bottomed pan over medium heat.
Add mustard seeds and let them splutter for a few seconds.
Add asafoetida and dried red chilies, sauté for 10-15 seconds.
Pour the tamarind juice into the pan and stir well.
Add jaggery, salt, red chili powder, roasted cumin powder, and garam masala. Mix until the jaggery dissolves completely.
Simmer the mixture on low heat for 10-15 minutes, stirring occasionally, until it thickens to a chutney consistency.
Turn off the heat and let the chutney cool completely before transferring it to a clean, dry jar.