A tangy and sweet chutney made with tamarind and banana, perfect for pairing with a variety of Indian dishes.
250 minutes
A tangy and sweet chutney made with tamarind and banana, perfect for pairing with a variety of Indian dishes.
Tamarind
0 oz
tablespoons
teaspoons
Roasted Ground Cumin Seeds, roasted, ground
teaspoons
teaspoons
Banana, ripe but firm
each
Hot Water
cups
1. Soak Tamarind
Soak the tamarind in ⅛ cup of hot water in a small nonmetallic bowl for at least four hours or overnight.
2. Mash Tamarind
After soaking, mash the tamarind with your hands or the back of a wooden spoon into a thick, uneven pulp.
3. Strain Tamarind
Strain the tamarind mixture through a strainer into another nonmetallic bowl, using the back of a spoon to press the pulp through.
4. Mix Ingredients
Mix the strained tamarind pulp with sugar, salt, roasted ground cumin seeds, and cayenne pepper.
5. Add Banana
Peel the banana and slice it into thin, ¼–⅛ inch slices. Gently combine the banana slices with the tamarind mixture, ensuring each slice is well-coated.
6. Serve Chutney
Transfer the chutney to a small ceramic or glass serving bowl and serve.
The key to a great chutney lies in the balance of sweet, sour, and spicy flavors. Taste as you go and adjust the sugar, tamarind, and chili to your preference. Flavors will develop over time, so adjust with a light hand.
Start with the best quality tamarind paste you can find. If you're using tamarind pulp, ensure it's well-strained to remove fibers and seeds. For the bananas, choose ripe but firm ones that will hold their shape during cooking.
Sterilize jars if you plan to store the chutney. Properly stored, it can last for weeks in the refrigerator. Always use a clean spoon to serve to prevent contamination.
Let the chutney cool and rest before serving. Chutneys often taste better after the flavors have had time to meld, so consider making it a day in advance.
Toast your spices (mustard seeds, fennel seeds, nigella seeds, etc.) in a dry skillet before adding them to the chutney to release essential oils and deepen the flavor profile. Grind your own spices just before cooking for maximum freshness and potency.
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