Chutney

Ambli ni Chutney - Tamarind Sauce



This is a must have for samosa's and any meat dish. Hang on and in a few days I will teach you how to make the BEST samosas! Right from scratch!



  • 1/2 lb. tamarind (make sure you use the block of tamarind, not the pods)
  • 3 cups water
  • 1/2 cup sugar (I use brown sugar)
  • 1/2 tsp salt (there is that salt again - maybe use No Salt)
  • 1/4 tsp cumin pwd.
  • 1/2 tsp chilli pwd.
  • 1 tbsp vinegar (I use lemon but you might have to taste to adjust for sweetness)
  • Cover tamarind with hot water and soak overnight
  • Remove seeds, blend and strain into a saucepan
  • Add salt, cumin and sugar and boil for ten minutes
  • Add chilli powder and vinegar (lemon juice)
  • Cool and store the sauce in plastic containers
  • Use freezer for long term storage and refrigeration for up to 60 days

This should turn out as a semi-thin liquid. It should have a dark brown grainy texture and should balance between sweet, sour and spicy hot.

2 comments:

  1. Waiting for that samosa recipe..

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  2. I just found your site recently and I would love to see the samosa recipe too, that accompanies this chutney! I once tried samosas at a potluck picnic at someone's house and they were so delicious. They were brought by a couple from India, so they were authentic. I could tell there was mashed potato, onion, garlic, green peas and some sort of spiciness which I think may have been chili powder or cayenne, by the color and flavor, and perhaps some coriander...all wrapped in the delicious dough and made in the traditional triangle shape. They brought a chutney too but I didn't try it that day, and I have regretted it ever since! I have been hoping to find a recipe that would be similar to theirs for years but all that I have looked up have different elements that I don't think I would like as well. Would love to see your samosa recipe(s)! I know it's been since 2008 that the chutney recipe was posted, but better late than never! ;)

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