Tamarind chutney is a type of chutney made from tamarind fruit. Chutney, a jelly-like substance, is usually used as a condiment for many meals. Tamarind chutney is used most frequently to add a sweet-and—sour element to a dish. It is often used in dishes like Moroccan stuffed chicken and other African, Indian, and Thai recipes.
Tamarind fruit is grown on a tree, originally native to Africa but now primarily cultivated in India, called a tamarind. Tamarind chutney uses tamarind paste as its primary ingredient. The paste can be made by hand, using the fruit, or it can be purchased in Indian or Thai specialty stores or gourmet food stores.
The chutney itself is often made fresh, though it can be found pre-made. Preparation of the chutney takes between 15 and 30 minutes depending on the recipe and experience of the cook. In addition to tamarind paste, sugar, spices, and water are usually used in the recipe.
Tamarind paste comes in tubs or in blocks. Most recipes will call for the block form, but there is no difference in taste between the two. When using the block form, the tamarind will have to be reconstituted into the paste using the water in the recipe. The Thai tamarind is usually easier to work with than the Indian version because it generally tends to be softer. If using tamarind which is already in paste form, the amount of water in the recipe should be reduced or eliminated.
All tamarind chutney recipes call for the paste, water, and sugar, and the simplest recipes will include only these ingredients. The sugar used is jaggery date sugar, which is made not only from sugar cane but also from dates. This sugar is often difficult to find in the United States, but is often carried by Indian specialty stores. If jaggery sugar is unavailable, dark brown sugar may be used.
Most tamarind chutney recipes include spices as well. Hot chili powder, usually Indian, is often called for. In addition to chili powder, cumin or garam masala, also Indian spices, may be included as well. Coriander and anise seeds are also included in some recipes.
In order to prepare the chutney, the brick tamarind must first be reconstituted into paste. Afterward, the sugar is added and dissolved into the mixture on low heat. The tamarind-sugar mixture is then transferred to a bowl. If coriander or anise seeds are used, they should be toasted prior to mixing. Toasting only takes a few minutes in a skillet, and the cook will know the seeds are toasted by the fragrance. Only after toasting are the seeds ground into a powder and mixed with the rest of the ingredients.