Tamarind Chutney

This recipe is from Manjula's video site. Unlike her samosa recipe, you probably do not need to watch her do this.


  ½ lb seedless tamarind
2½ cups white, granulated sugar
2 cups hot water
2 tsp cumin seed, ground and roasted
1 tsp red chili powder
1 tsp salt
1 tsp "black" salt (or ½ tsp normal salt)
½ tsp ground ginger powder
½ tsp black pepper


Soak the chutney in hot water mashing with potato masher. Set aside for 30 minutes. Strain it to remove all the pulp. Fold in 1½ cup sugar. Add in the cumin, red chili powder, black salt, salt, ginger powder and black pepper. Mix well. Taste and add more sugar (another cup). Adjust other flavors as desired.

This chutney will keep about 2 months in the refrigerator.