MANEET’S TAMARIND CHUTNEY
Difficulty: Easy
Yield
1.5
cupsPrep
15
minsCook
15
minsThis tamarind chutney from Chef Maneet Chauhan is sweet, sour and spiced. Toasted seeds bloom in oil before simmering with jaggery, dates and tamarind, creating a sauce that balances heat and acidity. It’s a staple for chaat but also pairs beautifully with grilled meats or vegetables.
Ingredients
15 g vegetable oil
3 g cumin seeds
3 g coriander seeds
3 g fennel seeds
3 g red chile flakes
10 g fresh ginger, grated
40 g golden raisins
40 g Medjool dates, pitted + chopped
500 g seedless tamarind pulp, chopped
200 g jaggery or dark brown sugar
3 g chaat masala
2 g black salt
3 g ground ginger
kosher salt, to taste
Method
- In a sauté pan, heat the oil over medium heat until it glistens, about 2 minutes. Add the cumin, coriander, fennel, and chile flakes and sauté until aromatic, about 2 minutes. Add the fresh ginger, raisins, dates, tamarind, and jaggery, increase the heat to medium-high, and bring to a boil. Reduce the heat to medium and cook until the sauce is thick and coats the back of a spoon, about 10 minutes, stirring with a wooden spoon occasionally to prevent scorching and to encourage the flavors to mingle.
- Remove the pan from the heat and stir in the chaat masala, black salt, and ground ginger. Transfer the chutney to a food processor or blender and blend on high speed until smooth. Taste and season with salt. The chutney will keep in a covered container in the refrigerator for up to 2 weeks.