January, when I posted my recipe for Lamb Shahi Khorma, I made you a promise.
promise was to share my tamarind chutney recipe with you. Sorry it has taken so
chutneys are more solid than liquid, this one is the opposite. It is syrupy,
savory, and sweet.
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.
asafetida (also called hing)
1 1/2 cups
1 1/4 cups
ground jaggery or dark brown sugar
oil and spices in a medium saucepan over medium-high heat and cook, stirring,
for 1 minute.
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.