Tamarind Chutney

Ingredients

• 1 tablespoon canola oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground ginger
• 0.5 teaspoon cayenne pepper
• 0.5 teaspoon fennel seeds
• 0.5 teaspoon asafoetida powder
• 0.5 teaspoon garam masala
• 2 cups water
• 1.125 cups white sugar
• 3 tablespoons tamarind paste

Steps

1. In a saucepan over medium heat, warm the oil. Put in the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder and garam masala, and cook for about 2 minutes while stirring to release their flavors.
2. After stirring water, sugar and tamarind paste into the spices, bring the pan to a boil. Follow with a low-heat simmer until the sauce is deep chocolaty brown and coats the back of a metal spoon; this should take 20 to 30 minutes. It will be thin at this stage, becoming thicker as it cools.