A sweet and spicy smooth chutney made with tamarind paste, cumin, ginger, fennel seeds and garam masala. Spoon on top of cooked chicken breasts or simply use as a dip for poppadoms or warm naan bread.
Asafoetida is used a lot in Indian cooking. It has a strong onion-garlic flavour but a little goes a long way. If you can't find it use garlic powder.
Surprised there are no reviews of this yet! I regularly visit the Mughli restaurant in Manchester and they often serve an incredible small pot of a tangy sauce with some of their starters. I knew it had tamarind in because of the tang and the colour and it also has great aromatic flavours so I wanted to find a recipe which seemed similar. Just made this and added some fresh coriander and finely chopped red chilli and it has turned out superb - sweet, tangy and spicy. Great recipe for accompanying starters such as samosas / onion bhajis or poppadoms. - 28 Mar 2015
Tasted delicious but after simmering for over an hour ended up having to thicken it with cornflour as it was just a delicious tasting pan of brown water. Will make again but using much less water than suggested. - 29 Aug 2017
This was EXCELLENT, just perfect. Really easy to make and tasted delicious. I used jaggery instead of caster sugar... - 18 Jul 2017