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Delhi-Style Tamarind and Banana Chutney

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Pixicook editorial team

A tangy and sweet chutney made with tamarind and banana, perfect for pairing with a variety of Indian dishes.

Ingredients for Delhi-Style Tamarind and Banana Chutney

units in
USchevron
serves
5 peoplechevron

Tamarind

0 oz

Sugar

tablespoons

Salt

teaspoons

Roasted Ground Cumin Seeds, roasted, ground

teaspoons

Cayenne Pepper

teaspoons

Banana, ripe but firm

each

Hot Water

cups

How to Make Delhi-Style Tamarind and Banana Chutney

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.

Pitfalls and tips

Balancing Flavors

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.

Quality of Ingredients

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.

Hygiene and Storage

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.

Resting Time

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.

Spices

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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