Tamarind Chutney (canning recipe)
How to describe this hot, spicy, sweet and sour condiment? Sublime? Amazing? "The ketchup of the east"?
Equipment
- 1 water bath canner optional - I used a large stockpot with a silicone trivet in the bottom
- 1 food safe gloves don't handle the tamarind pulp with bare hands if at all possible
- 1 fine mesh strainer
- 3-4 1/2 pint canning jars/lids/rings
Ingredients
- 1 lb whole tamarinds these are fruits and you should NOT use the sweet tamarind, you want the sour kind.
- 2 cups boiling water
- 2-2 1/2 cups sugar
- 1 tbsp roasted ground cumin
- 1/2 tsp black salt optional. If you can't find it, add another 1/2 tsp kosher salt
- 1 tsp cayenne pepper
- 1 tsp ground black pepper
- 1 tbsp Himalayan or Kosher salt
- 1/2 tsp ginger powder
Instructions
Deal with the tamarind pods
- Peel the covering and any stringy parts from the fruit. Cut it up and place in a medium sized bowl.
- Cover the pieces of fruit with the 2 cups boiling water and let sit for 20 minutes
- Mash it around with a potato masher and let sit for another 40 minutes or so.
- With gloves on, reach in and separate the seeds from the pulp. Squeeze out as much pulpy juice as possible and remove most of the larger bits by hand.
- Strain the rest through a fine mesh sieve. Your pulp will last in the fridge for 2-3 weeks so this is a good do-ahead part of the project.
Mix it all together
- Seriously, add in the sugar first and mix it thoroughly. Add the remaining spices. Mix well and taste. Add more sugar, salt or pepper as needed.
Prepare for the canning process
- Wash and sterilize your jars. Place in a boiling-water canner to heat up. Add the flat canning lids to this water to gently warm the rubber seals (don't boil at this point)
- Wash lids and prep for canning (small bowl of white vinegar and clean cloth is a must)
- Heat the chutney on the stove top or until very hot in the microwave.
Fill hot jars with hot sauce
- 1/2" headspace, debubble, wipe rims very well with cloth dipped in white vinegar, put on 2 piece lids, fingertip tight and place in water-bath canner. Water must be at least an inch over the top of the lids
process 10 minutes boiling. remove lid and let rest for 5 minutes before removing from canner.
- do not touch or disturb your jars for 24 hours.
Notes
Chutney can be refrigerated for 2 - 3 months
Easily thinned with water should you want to serve it as more of a sauce.
