Use it with Indian food and Catherine’s Bhel Puri. You can buy tamarind in many forms. Here I use the pure block of pulp and seed.
It will keep up for a week in the fridge
- 150 gr tamarin purée with seeds
- 55 gr Medjool dates, stoned
- 90 gr brown sugar
- 1 tsp salt
- 1 TBS cumin seeds
- 2 pinches of chilli powder
- 1 c. TBS ground ginger
- Step 1 Chop the dates and soak them in 500 boiling water with the tamarind purée for 20 minutes or more. In the meantime, warm a dry frying pan over a hight eat. Add the cumin seeds and toast until they crackle. Tip the toasted seeds into a mortar and crush lighly with the pestle. Set aside.
- Step 2 Deseed the tamarind with your fingers. Add sugar, salt, chilli powder and ground ginger to the pan or Thermomix and simmer over a low heat until reduced to a thick pouring consistency. You can add more water if needed and mix all of it if you want. When you get a smooth thick tamarind chutney remove from the heat and add the crushed cumin seeds. Cool the mixture completely. It will become more viscous. Store for up to one week into a jar. Tamarind Chutney is used in Bhel Puri.