This chutney also works well as a barbecue sauce or marinade.
makes 2 cups
- Put the tamarind block with 4 cups of hot water in a stockpot for an hour or so. Try to break it up with a spoon or a knife before turning on the heat. As soon as the water boils, lower the heat, cover the stockpot and cook the tamarind for 20-30 minutes. Mash periodically.
- Stir in the jaggery, ginger purée, cumin, black pepper, chili powder and black salt. Add another cup of water if the mixture appears too thick. Cover the stockpot again and let it cook for another 15-20 minutes. When the jaggery has dissolved, turn off the heat.
- Within 5-10 minutes of the chutney coming off the stove, using the back of a ladle or a spatula, push it through a large hole strainer. This requires some effort otherwise you may lose a lot in the residue. Make sure to not lose the pulp that gathers below the strainer. This chutney can be stored up to a month in the refrigerator.