Tamarind and jaggery chutney(Veg)
This authentic tamarind chutney is sweet and mellow and so easy to make. Palm sugar or jaggery is sold in Asian supermarkets.
Ingredients
¾ tsp cumin seeds
2 tsp tamarind paste (available from Asian supermarkets)
3-4 tbsp jaggery (palm sugar), chopped
½ tsp freshly ground black pepper
pinch salt
70ml/2½fl oz water
6 mint leaves, shredded (optional)
Preparation method
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Heat the cumin seeds in a frying pan and dry fry for 1-2 minutes, or until fragrant and golden-brown. Transfer to a pestle and mortar and grind to a powder.
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Put all of the ingredients into a small pan and mix until well combined. Bring the mixture to the boil, then reduce the heat to a simmer and simmer for 3-5 minutes, or until the mixture has thickened. Set aside to cool.
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Serve as a dip with samosas, chaat or dhokla. (This chutney will keep in the fridge for 4-5 weeks.)
