Tamarind Chutney

Name: Tamarind Chutney (Imili ko Chutney)
Cuisine: Nepali
Ingredients: 1 teaspoon ground ginger; 2 teaspoons salt, or adjust to taste; 1 tablespoon cayenne pepper powder, or adjust to taste; 1 teaspoon cumin seeds; 1½ cups dark brown sugar; 4 cups boiling water; 2 tablespoons vegetable oil; 2 cups compressed tamarind pulp

Imili ko Chutney

Preparation info

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

Tamarind (imili) is the reddish-brown fruit of the tamarind tree. The pulp of the fruit has a pleasant flavor with a distinct sweet-and-sour taste. The fibrous pulp is diluted in water and the strained juice is used to make chutney. Dried tamarind pulp is available at Indian and Asian markets or specialty food stores.

Ingredients

2 cups compressed tamarind pulp
4 cups boiling water
2 tablespoo

Asia
Nepal
Vegan
Gluten-free

Method

Break the compressed pulp into small pieces in a bowl. Add the boiling water and soak until the pulp softens, about 1 hour. (The tamarind will swell and its volume will increase.) Mash the mixture and pour it through a fine-mesh strainer set over a bowl, pressing with the back of a spoon to collect the puree and juice in the bowl. Discard the fiber and seeds. Set the puree aside.

Heat t