Spicy Sweet Tamarind Chutney

1. Soak Tamarind Pulp

Start by placing the coarsely chopped tamarind pulp in a small bowl and pour ½ cup of hot water over it. Let it soak for about 10 minutes. This soaking process will soften the tamarind, making it easier to mash and extract the rich, tangy liquid. You’ll know it’s ready when the tamarind becomes mushy to the touch.

2. Mash and Strain Tamarind

Next, take a fork or use your fingers to mash the soaked tamarind. The goal here is to separate the pulp from the seeds and fibers. Once you’ve got a good mash, press the mixture through a sieve into another bowl using a spoon. This pressing will help you collect a thick tamarind liquid free of seeds and large fibers.

3. Prepare Garlic and Chiles

While the tamarind is soaking, you can prepare the garlic and chiles. Mince 2 medium garlic cloves and 3 green cayenne chiles, ensuring the chiles are seeded. Place the minced garlic and chiles into a mortar or a food processor, add a pinch of salt, and pound or process them into a coarse paste. The salt not only enhances the flavor but also helps break down the garlic and chiles into a paste.

4. Combine Ingredients

Once your tamarind liquid is ready and your garlic-chile paste is prepared, combine them in a bowl. Stir in the tamarind liquid with the garlic-chile paste, and add ½ teaspoon of sugar and ½ teaspoon of salt. Mix everything together until you have a uniform mixture.

5. Adjust Seasoning and Serve

Finally, taste your chutney and adjust the seasoning if needed. You’re looking for a balanced tart, sweet, and spicy flavor. Add more sugar if it’s too tart, or a pinch more salt if needed. Your spicy sweet tamarind chutney is now ready to enjoy.