Anjum's authentic tamarind chutney is sweet and mellow and so easy to make. Palm sugar or jaggery is sold in Asian supermarkets.
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.)
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