Promises, Promises

In late January, when I posted my recipe for Lamb Shahi Khorma, I made you a promise.

And that promise was to share my tamarind chutney recipe with you. Sorry it has taken so long.

While many chutneys are more solid than liquid, this one is the opposite. It is syrupy, savory, and sweet.

You may recognize this chutney as one of two traditionally served with those crispy papadums in Indian restaurants. 

It is one we use to make the sauce of our favorite eggplant and chickpea dish. Another promise to share. Eventually. 

Of course, it is a great accompaniment to many an Indian meal.

~ David

Tamarind Chutney

1 tablespoon canola oil

1 teaspoon cumin seeds

1 teaspoon ground ginger

1/2 teaspoon ground coriander

1/2 teaspoon anise seeds

1/8 teaspoon cayenne pepper

large pinch asafetida (also called hing)

1 1/2 cups water

1 1/4 cups ground jaggery or dark brown sugar

1/4 cup tamarind concentrate

Combine the oil and spices in a medium saucepan over medium-high heat and cook, stirring, for 1 minute.

Add the water, jaggery (brown sugar), and tamarind concentrate. Bring to a boil, turn the heat down, and simmer briskly until it turns chocolaty brown and thick - about 1 1/2 to 2 hours. It will thicken as it cools. Store in the refrigerator in a tightly closed container for up to 2 weeks.

Makes 1 cup.