Sweet Tamarind Chutney

1 TBL {14 g}

canola oil

1 tsp {2.1 g}

cumin seeds

1 tsp {1.8 g}

ground ginger

1/2 tsp {1.5 g}

cayenne pepper

1/2 tsp {1.0 g}

fennel seeds

1/2 tsp {1.0 g}

asafoetida powder

1/2 tsp

garam masala

2 cup {474 g}

water

1 1/8 cup {225 g}

white sugar

3 TBL {22 g}

tamarind paste

Heat the oil in a saucepan over medium heat.

Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.

Stir the water into the pan with the spices along with the sugar and tamarind paste.

Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon.

This should take 20 to 30 minutes.

The sauce will be thin, but it will thicken upon cooling.

Source

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