I love this sweet and sour chutney in its simplest form, no flavourings other than the pure sweetened tamarind. You can add mint if you like, but it tastes better as it is!
- 250 gm tamarind (seeds with pulp)
- 1/2 cup sugar (or as needed)
- 1/2 tsp salt
- water as needed
First, soak the tamarind in warm water for 3-4 hours, squeeze out the pulp and sieve the strings and seeds from it. Put the strained out thick pulp in a pan, then add sugar and salt and boil on gentle heat until it thickens. about 15-20 mins. Taste and adjust the sweetness according to your taste.
If you like, you can use gur/jaggery instead of sugar, just add a lump of it to the tamarind and let it boil, keep tasting and when the sweetness is to your liking, remove the lump of gur and turn off the heat. 🙂