Ingredients
2 tsp amchar masala
3 cups hot water
Hot pepper (to taste)
2 tbs minced bandhania (culantro)
3 tbs minced garlic
1 tbs roasted ground cumin
1 cup sugar (or more to taste)
8 oz seedless tamarind pulp
Instructions
Soak the Tamarind: Place the tamarind pulp in a medium bowl and pour 3 cups of hot water over it. Let it soak for about 30 minutes to soften the pulp.
Break Down the Pulp: After soaking, use your hands or a spoon to break down the tamarind pulp into the water, ensuring the pulp is well combined with the water.
Strain the Mixture: Pour the tamarind mixture through a fine sieve or strainer into a large bowl, pressing to extract as much liquid and pulp as possible. Discard any seeds or fibrous material left in the strainer.
Blend the Ingredients: Transfer the strained tamarind mixture to a blender. Add the minced bandhania (culantro), minced garlic, roasted ground cumin, amchar masala, sugar, and hot pepper (to taste). Blend the mixture until smooth and well combined.
Adjust the Seasoning: Taste the chutney and adjust the seasoning by adding more sugar if needed, or more hot pepper for extra heat.
Simmer the Chutney: Pour the blended mixture into a saucepan and bring to a simmer over medium heat. Cook for 10-15 minutes, stirring occasionally, until the chutney thickens to your desired consistency.
Cool and Store: Remove the chutney from the heat and let it cool completely. Once cooled, transfer it to an airtight container and store it in the refrigerator.
Enjoy this flavorful tamarind chutney with your favorite doubles, aloo pie, or other snacks!
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