Anjum's authentic tamarind chutney is sweet and mellow and so easy to make. Palm sugar or jaggery is sold in Asian supermarkets.
¾ tsp cumin seeds
2 tsp tamarind paste (available from Asian supermarkets)
3-4 tbsp jaggery (palm sugar), chopped
½ tsp freshly ground black pepper
pinch salt
70ml/2½fl oz water
6 mint leaves, shredded (optional)
Heat the cumin seeds in a frying pan and dry fry for 1-2 minutes, or until fragrant and golden-brown. Transfer to a pestle and mortar and grind to a powder.
Put all of the ingredients into a small pan and mix until well combined. Bring the mixture to the boil, then reduce the heat to a simmer and simmer for 3-5 minutes, or until the mixture has thickened. Set aside to cool.
Serve as a dip with samosas, chaat or dhokla. (This chutney will keep in the fridge for 4-5 weeks.)
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
How to make chutney
Beetroot and ginger chutney
See more chutney recipes
See more Anjum Anand recipes
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
