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Indian Tamarind Sauce | Tamarind Chutney

Siri
Tamarind sauce also as tamarind chutney is a dip served with samosas,pakoras, bhajis and indian chaats. it is very simple to make at home.
5 from 1 vote
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Prep Time 30 mins
Cook Time 12 mins
Course Condiments, Side Dish
Cuisine North Indian
Servings 10
Calories 100 kcal

Ingredients
  

  • 1 cup Tamarind
  • 3-4 cups Water or as needed for soaking and cooking
  • ½ cup Jaggery grated or roughly powdered
  • ½ teaspoon ground cumin
  • ¼ teaspoon Red Chilli Powder
  • 1 teaspoon Chaat Masala
  • ¼ teaspoon Ground Ginger 
  • ¼ teaspoon Tsp Fennel Powder optional
  • ½ teaspoon Black Salt or Kosher Salt 

Instructions
 

Preparing Tamarind Pulp

  • Soak – Add tamarind to a bowl and cover with enough hot water from the kettle. Allow the tamarind to soak for about 30 minutes
  • Process -Once the tamarind is cool to handle, squeeze the pulp by hand to extract juice. If you think you cannot handle with hand, you may use a blender. make sure there are no seeds before blending.You may need to add about ½ – ¾ cup of water for blending or extracting juice.
  • Sieve Pass – Seive the squezed juice to discard any pips . Add a little more water if needed to push the pulp through.
  • Spice Powders – Add the spice powders, salt to the tamarind pulp, and stir to combine.

Cooking Sauce

  • Cook – Place the pan on heat, bring the sauce mixture to a rolling boil over medium-high heat for 5 minutes and allow it to simmer for another 7 minutes. Continue to cook further if you like it thicker.
  • Store – Once the sauce has cooled down, transfer to a sterilized glass jar or squirty bottle to serve. Store the remaining sauce in freezer-safe containers and freeze until needed.

Serving Suggestions

  • Dipping Sauce: Serve tamarind chutney as a side condiment dip with Indian snacks like pakoda, samosa, kachori, aloo tikki ,paneer cutlet. potato wedges or french fries also can be dipped
    Topping or mixing sauce: You can even use it as a topping sauce for chaat snacks like dahi vada, sev puri, pani puri, dahi puri, katori chaat, bhel puri.

Notes

  1. Use seedless tamarind to avoid difficult handling, if using tamarind for the first time.
  2. If you add excess water, cook for some more time until the sauce thickens.
  3. Adding prunes instead of dates helps reducing calories if you are trying to lose weight.
  4. Store the tamarind sauce in a dry and sterilized glass container for up to 1 month in the fridge and up to 6 months in the freezer. Scoop out required quantities when needed.
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Nutrition

Calories: 100kcalCarbohydrates: 25gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 127mgPotassium: 150mgFiber: 1gSugar: 24gVitamin A: 8IUVitamin C: 1mgCalcium: 24mgIron: 1mg
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