Tamarind and ginger chutney

Tamarind and ginger chutney

By
From
Spice Kitchen
Makes
250 ml
Photographer
Jana Liebenstein

This piquant, sweet-and-sour fresh chutney comes from North India. It is an important part of chaat, the famous street food that brings together crisp, savoury discs made of semolina or plain (all-purpose) flour with roasted vegetables, puffed rice and fried besan (chickpea flour) vermicelli. As well as being an integral part of chaat, this chutney goes well with salads, potato patties, boiled chickpeas, Pakoras and Vegetable samosas.

Ingredients

Quantity Ingredient
100g dried tamarind
1 tablespoon fresh ginger, chopped
1 teaspoon chilli powder
1 teaspoon Chaat masala
100g sugar
banana slices, to garnish

Method

  1. Put the dried tamarind, ginger, chilli powder, chaat masala, sugar and 500 ml water in a small saucepan. Stir until the sugar has dissolved, then bring to a boil over a high heat. Reduce the heat to low and simmer for 30 minutes.
  2. Strain the mixture through a mesh strainer to give a homogenous thick liquid, without any seeds, flesh or fibres from the tamarind or ginger. Chill the chutney in the refrigerator for at least 20 minutes, or until ready to serve. Garnish with banana slices before serving.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again