About this recipe: 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
DO NOT heat your oil over medium- go a little lower. I can't describe exactly what happened when the spices hit the oil, but I can tell you that it felt like my lungs had collapsed. My kids literally ran screaming from the kitchen and I finished cooking with a dish towel over my nose and mouth. I really think the heat is too high on this because I made something similar later on at a lower temp and didn't have anything like this happen. I'm still giving this four stars though because this is the best tamarind chutney I've ever tasted. If you don't have access to tamarind paste (I'm talking to you, my fellow rural Iowans!) then you can make a delicious substitute using 1 tablespoon each of dried, chopped apricots, dates and prunes. Pour boiling water on them and let them soak for fifteen minutes and then drain and puree them with one tablespoon lemon juice. - 31 Dec 2009 (Review from Allrecipes US | Canada)
Delicious! I substituted onion powder for the asafoetida, and everyone still thought it was as tasty as any they'd had in a restaurant. - 09 Feb 2006 (Review from Allrecipes US | Canada)