here is the post on how to make the paste for the first recipe.
this tamarind chutney version is different from the standard thin one in a few ways: because of its ingredients and cooking method, it has a chunky texture and is not as sweet as, for example, the one below. it also tastes a little different. so, if you've only ever had the "restaurant" version of this popular chutney, don't expect the same exact thing from this one! for that, you may want to try the next one ..... (recipe from art of indian vegetarian cooking).
1/4 c tamarind pulp (60 mL)
1 1/2 c boiling hot water
3/4 tsp salt
1 tsp whole cumin seeds
1 1/2 tsp minced fresh ginger
1/4 tsp (or more) red chili powder
1/4 c chopped soft dates
3 tbsp shredded coconut
2 tbsp peanuts
several tbsp sugar, to taste
2 tbsp chopped coriander, optional
make tamarind paste according to procedure here and then place it in a bowl. set it aside and continue with recipe.
measure out the salt, red chili powder and cumin but dry roast the cumin for a few minutes beforehand.
cut up the dates into small 1/4 inch pieces and set aside.
mince the ginger finely and measure out the shredded coconut.
roast the peanuts and then chop them coarsely.
add all the ingredients into the tamarind paste and mix. add sugar to taste. i usually about 4 tbsp or maybe a little more. do it tablespoon by tablespoon as you can't undo it once it's added.
refrigerate the chutney for several hours or overnight. it has to have its rest period for the flavours to mix.
tamarind chutney II (cooked v.)
this is a quick version which is cooked entirely in the microwave. it uses tamarind concentrate, a cooked down sticky, almost molasses-like paste of the sour brown fruit & the unorthodox north american ingredient — applesauce.
100 mL [snack sized container] applesauce, unsweetened
1 1/4 to 1 1/2 c water
2 rounded tsp tamarind concentrate (not pulp)
1/2 c sugar, either white or brown (packed)
4 dates, preferably soft kind or 1/4 c golden raisins
1/2 tsp salt
1 tsp cumin powder
1 1/2 tsp ginger powder
1/8 tsp black salt*(kala namak), heaped
1/4 tsp red chili powder, heaped
1/2 tsp amchur (sour mango powder), or to taste
1/2 tsp coarsely ground roasted cumin seeds
recipe notes before starting:
*omitting black salt won't kill the recipe but it will make it less flavourful and authentic. it has a sulfurous smell so is only used in small quantities so don't use more than called for here. it could be considered an acquired taste to those who have never had it before.
*yes, i know ..... applesauce?!? hardly an authentic ingredient but it does work — so, before you
*adding amchur [dried green mango powder] & coarsely ground roasted cumin at the end adds a lot more flavour. if you can't get amchur powder, add 2 to 3 tsp of lemon juice.
place applesauce in microwavable bowl. make sure the bowl is fairly large as the chutney will cook in the microwave and needs space to "expand".
break up the dates and place them on top of the applesauce.
add the sugar and spices on top also.
add the water but do not mix. if you want a thicker sauce, use the 1 1/4 c amount.
place this in the microwave for 1 minute at highest heat/max power. remove from microwave and stir.
replace bowl and microwave the mixture for 1 1/2 minutes this time. it should be hotter so make sure you are using oven mitts or tea towels to handle the bowl.
stir well for 1 minute and replace the bowl to the microwave and cook for 2 minutes this time.
after two minutes, remove the bowl again and stir very well.
place back in microwave and cook for 3 minutes this time but stop the microwave every minute or so or it may boil over and make a big mess. at this stage, you cannot leave it unattended.
remove the bowl again and place it on the counter. stir for a minute or two mashing up the dates.
let cool until lukewarm. place in either a blender or food processor and blend it for about 1 1/2. this will thicken the chutney further and break down any fibers from the dates. it will also remove the "grittiness" of the applesauce.
place in a bowl and then add the amchur. if not using amchur, you can add a bit of lemon juice. add the final roasted cumin seeds and mix everything.
let cool completely and refrigerate. the chutney will be better the next day.