Tamarind Chutney
“This sweet, tart, mildly spicy tamarind chutney is one of my favorite staples,” says Oakland food writer Nik Sharma, author of Season: Big Flavors, Beautiful Food (Chronicle Books, 2018). “I constantly incorporate it into different dishes. You can make the chutney thinner if you like by adding water, but I prefer it thicker and more concentrated. “I always make a batch of the ground spice mix (called chaat masala) and store for those moments when I crave this chutney. Although you can buy pre-mixed chaat masala in Indian grocery stores, making your own is well worth the effort.” We agree: It’s fresher, explosively flavorful, and good for a range of other foods, like sautéed potatoes, roasted carrots, soups…Once you try it, you’ll be hooked.
How to Make It
1
Bring 1 1⁄2 cups water to a boil. Put tamarind pulp in a small heat-proof bowl and cover with boiling water. Let sit until pulp is soft and mushy, 1 to 3 hours. Using a small potato masher or clean hands, massage and squeeze pulp to break it up. Strain through a fine-mesh strainer set over a medium bowl, pressing with a spoon to extract as much pulp as possible. Chill extract (discard seeds and fibers). You should have about 1 cup.
2
Make chaat masala: Heat a small frying pan over medium-high heat. Add cumin, coriander, peppercorns, cloves, and cardamom seeds, and toast until they just begin to smoke but not burn, about 1 minute. Immediately transfer to a clean coffee or spice grinder along with the red chile flakes, mango powder, cinnamon, and ginger and grind to a fine powder. You should have about 1 tbsp.
3
In a heavy-bottomed saucepan, mix 1 tbsp. of spice mix, the tamarind extract, sugar, and salt (if using). Bring to a boil, then immediately reduce to a gentle simmer. Cook, stirring constantly, until syrupy, about 8 minutes. Taste and season with kosher salt if needed.
* Find tart mango powder, smoky, earthy Indian black salt, and jaggery (Indian-style unrefined sugar) at Indian grocery stores and online.
Make ahead: Chaat masala, up to six months, airtight at room temperature. Finished chutney, up to 2 weeks, chilled, or up to 1 month, frozen.
Ingredients
2 ½ oz sour tamarind pulp with seeds*
½ tsp cumin seeds
½ tsp coriander seeds
6 black peppercorns
4 cloves
Seeds from 3 green cardamom pods
½ tsp red chile flakes
½ tsp mango powder (amchur)*
½ tsp cinnamon
½ tsp ground ginger
2 cups water
1 cup raw brown sugar or crushed jaggery (Indian-style unrefined sugar)*
1 tsp black salt (kala namak), optional*
Kosher salt to taste
Directions
1
Bring 1 1⁄2 cups water to a boil. Put tamarind pulp in a small heat-proof bowl and cover with boiling water. Let sit until pulp is soft and mushy, 1 to 3 hours. Using a small potato masher or clean hands, massage and squeeze pulp to break it up. Strain through a fine-mesh strainer set over a medium bowl, pressing with a spoon to extract as much pulp as possible. Chill extract (discard seeds and fibers). You should have about 1 cup.
2
Make chaat masala: Heat a small frying pan over medium-high heat. Add cumin, coriander, peppercorns, cloves, and cardamom seeds, and toast until they just begin to smoke but not burn, about 1 minute. Immediately transfer to a clean coffee or spice grinder along with the red chile flakes, mango powder, cinnamon, and ginger and grind to a fine powder. You should have about 1 tbsp.
3
In a heavy-bottomed saucepan, mix 1 tbsp. of spice mix, the tamarind extract, sugar, and salt (if using). Bring to a boil, then immediately reduce to a gentle simmer. Cook, stirring constantly, until syrupy, about 8 minutes. Taste and season with kosher salt if needed.
* Find tart mango powder, smoky, earthy Indian black salt, and jaggery (Indian-style unrefined sugar) at Indian grocery stores and online.
Make ahead: Chaat masala, up to six months, airtight at room temperature. Finished chutney, up to 2 weeks, chilled, or up to 1 month, frozen.
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