This homemade tamarind chutney is a a tangy, sweet dipping sauce, better than any store bought chutney and it rivals what you can get at your local Indian restaurant.
– Seedless Tamarind – Boiling Water – Sugar – Salt – Red Chilli Powder – Pink Himalayan Salt – Roasted Cumin Powder – Dry Ginger Powder
To start, soak the tamarind for at least 2 hours in hot boiling water. It is very important for it to soak for the full 2 hours.
In a blender, add the soaked tamarind with water along with all the remaining ingredients. Blend until smooth.
Using a strainer, separate the fibrous pulp from the liquid. The chutney can be stored for up to 60 days in an air tight container.
You can use fresh dates for some added sweetness, just make sure to soak them first too. Store in a glass bottle for a longer shelf life.