Tamarind Chutney (Saunth)

Recipe Ingredients

1		Knob of tamarind -
		(about the size of a tennis ball)
2 cups	474ml	Water
1/2 cup	118ml	Jaggery *
1 1/2 teaspoons	7.5ml	Roasted cumin powder
1 teaspoon	5ml	Red chile powder
		Salt - to taste

Recipe Instructions

*If you can't get jaggery, use sugar or palm sugar.

Soak tamarind in water for at least 4 hours or overnight. Mash with hands to extract all the pulp.

In a pan, bring the tamarind water to a boil, reduce heat and cook about 5 minutes. Allow to cool and strain well through a strainer. Use your hands to extract every bit of pulp through the strainer. If required, add a little additional water through the strainer.

Place the strained tamarind water in a pan and bring to a boil. Add the jaggery, roasted cumin powder and chile powder. Reduce heat a bit, and allow to cook for at least another 10 minutes. Add salt and adjust seasoning. It should be sweet and sour.

Allow to cool. Store in a jar in the refrigerator. This will keep even up to a month.

Source:
The Complete Asian Cookbook by Charmaine Solomon

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