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Ingredients
| canola oil - for salads, woks and light frying: 1 Tbl |
| cumin seed (whole): 1 tsp |
| ground ginger: 1 tsp |
| cayenne pepper: 1/2 tsp |
| fennel seed (whole): 1/2 tsp |
| garam masala: 1/2 tsp |
| water: 2 cups |
| granulated sugar: 1 1/8 cups |
| tamarind paste: 3 Tbl |
Tamarind Chutney
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
10 serving(s)
Tags
- Heat the oil in a saucepan over medium heat.
- Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
- Stir the water into the pan with the spices along with the sugar and tamarind paste.
- Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty 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.