Tamarind Chutney

A condiment often used in Indian cuisine. Tamarind Sauce is delicious with samosas, pakoras, drizzled over dahi vadas, bhel poori, or any kind of chat.

Also see Tamarind Date Chutney

1 (14-ounce) package frozen tamarind pulp, thawed (recommended: Goya or La Fe brand)
3/4 cup light brown sugar [Indian jaggery sugar*]
1 teaspoon roasted and ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cayenne
2 teaspoons kosher salt

Jaggery is an unrefined sugar, which is prepared without the separation of molasses and crystals and is mostly produced in India and Africa. The colour ranges from golden brown to dark brown in colour.

Place the thawed pulp in a non-reactive (stainless steel or anodized aluminum) 3-quart fire-proof saucepan. Add the brown sugar, cumin, cayenne, and salt and mix well. Place the pan on the grill and let the mixture simmer for 10 to 15 minutes, stirring occasionally. The mixture will thicken and result in about 1 cup of sauce. Transfer the sauce to a small glass bowl and let it cool.

Note: To make tamarind pulp, measure out about 1/3 cup of tamarind pulp from a block, or 1/2 cup pulp from peeled, ripe tamarind pods. I found a 7 ounce package of the pods gave me 1/2 cup pulp. Place in a small bowl with enough warm water just to cover, and let it soften, squeezing and mashing it now and then to help it dissolve. Hands are best but a big spoon will also work. Be sure no pits remain in the pulp.