This is an East Indian sweet tamarind chutney.
Ingredients
- canola oil: 1 Tbsp
- cumin seeds: 1 tsp
- ground ginger: 1 tsp
- cayenne pepper: 0.5 tsp
- fennel seeds: 0.5 tsp
- asafoetida powder: 0.5 tsp
- Garam Masala: 0.5 tsp
- water: 2 cups
- ⅛ cups white sugar: 1 piece
- tamarind paste: 3 Tbsp
Metric Conversion
Stages of cooking
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Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
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Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.
