In a saucepan, combine the tamarind pulp and water. Bring it to a boil and then simmer for 5-7 minutes, or until the tamarind softens.
Strain the tamarind mixture through a fine-mesh sieve into a separate bowl. Use a spoon to press and extract as much pulp as possible.
Return the strained tamarind pulp to the saucepan, add jaggery (or brown sugar), and stir until the sweetener has dissolved completely.
Add cumin seeds, black salt, red chili powder, ground ginger, ground cinnamon, and ground cloves to the tamarind mixture. Mix well.
Simmer the mixture on low heat for about 15-20 minutes, stirring occasionally. The chutney should thicken and reach a syrupy consistency.
Allow the tamarind chutney to cool to room temperature. It will further thicken as it cools.
2 responses
Can you freeze this
Absolutely! Freezing this chutney should work well. Just ensure you store it in a freezer-safe container, and it should last for a few months.