A tangy and sweet tamarind chutney perfect for various dishes during Ramadan or any occasion. This recipe combines tamarind, jaggery, and various spices for a flavorful condiment with an extended shelf life.
1: Simmer the tamarind block in 2 cups of water until it softens, making it easier to remove the seeds.
2: Strain using a mesh sieve, gradually adding another 2 cups of water to separate the seeds from the pulp.
3: In the same pot, heat the oil and return the strained tamarind mixture along with another 2 cups of water, all the spices, and jaggery.
4: Bring to a boil, then lower the heat and let it simmer on low.
5: For a lighter consistency, add another 2 cups of water and simmer until slightly reduced. Optionally add 2 tsp vinegar to extend the shelf life.
6: Store in an airtight container in the fridge for 6–8 months.
