How to Make The Great Indian Chutney

We look here at two classic chutneys from India. Most are used for Indian dishes as a dipping sauce. One of our favourites is tamarind chutney but we also include two versions of a mango chutney. Both versions are delicious and just make an Indian curry of which there are plenty on the web-site. Ideal for all sorts of vadas.

Tamarind Chutney

An exotic tangy, sweet and sour chutney to serve as a zesty condiment. This chutney is often called the ketchup of the east. We often prepare it a couple of days ahead to serve to all our guests.

Tamarind paste is easier to use and more readily available whilst tamarind pieces are not so common in western markets. If you use tamarind pieces just break it up and place in some boiling water for an hour to soften. Mash the rind into a pulp and strain, pressing the pieces into the strainer to remove all the pulp. It is the authentic method but as I say the paste is easier to handle.

Serves between 12 and 15 

Ingredients:

• 1 or 2 tablespoon vegetable or olive oil depending on the size of the pan or skillet
• 1 teaspoon cumin seeds or roasted seeds if desired – best to grind to a powder although the seeds add their own pungency
• 1/2 to 1 teaspoon ground ginger or even some raw cut ginger of about a thumb size.
• 1/2 to 1 teaspoon cayenne pepper or red chili pepper depending on how hot it needs to be although this is the basic level. Some recipes also use green chilis too as an alternative or just to really ramp up the heat. I have also used a couple of Habanero chili instead of the red chili and picked straight from the bush. (We can grow these in the UK and I even tried a Naga but just a half and it was still too hot).
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon asafoetida or garlic powder
• (optional)1/2 teaspoon garam masala
• 475ml (16 fl oz) water
• 230g (8 oz) caster sugar. You can use jaggery and you would need a similar amount.
• 40g (about 3 tablespoons or 2 cups) tamarind paste or you can use tamarind fruit (imle). 
• 1 tsp of salt and if needed black salt
• 1 tsp of ground black pepper
• (optional) 1 tsp mustard seeds to add a bit of a flavour.

Preparation:

• Preparation time is 7- 10 minutes, cooking time is 30 minutes and ready in 40 minutes.

1. Heat vegetable oil (maize, corn or rapeseed) in a saucepan over medium heat.
2. Add the cumin seeds, ginger, cayenne/chili pepper, fennel seeds, asafoetida and garam masala; cook and stir for about 2 minutes to release the flavours.
3. Stir the water into the pan with the spices along with the sugar and tamarind paste or prepared imle.
4. Add the sugar, salt and pepper to taste. It tends to be sweet so sugar is a must here anyway.
5. Bring to the boil, then simmer over low heat until the mixture turns a deep chocolate- brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.

Note

If you are not familiar with asafoetida, do not worry as it  is used a lot in Indian cooking. It has a strong onion or garlic flavour and is very powerful.  the alternative is to use garlic.