Salsas, Chutneys and Pickles
Smoky Tamarind and Chipotle Fusion Chutney
This chutney is a high-impact collision of worlds, taking the deep, earthy smoke of Mexican chipotle peppers and marrying it with the sharp, fruity tang of Indian tamarind. We use the form of a Mexican table salsa but build the flavor using the logic of an Indian achar, tempering whole cumin, fennel, and nigella seeds in hot oil to create a complex, warm finish.
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 8
- Level
- Easy
- Per serving
- 95 kcal
Method
In a small saucepan, heat the oil over medium heat. When the oil is shimmering, add the whole cumin seeds, fennel seeds, and nigella seeds. Let them sizzle and pop for about 30 seconds until they become highly fragrant and slightly darkened.
Stir in the grated ginger and the minced chipotle peppers with a spoonful of their adobo sauce. Sauté for 1 minute to cook out the raw ginger edge.
Add the tamarind concentrate, water, and jaggery. Whisk the mixture until the sugar is completely dissolved.
Bring the liquid to a gentle boil, then reduce the heat to low. Simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce coats the back of a spoon and has thickened to the consistency of a pourable salsa.
Season with salt to taste. Remove from heat and allow to cool completely; the chutney will continue to thicken as it rests.
For a smoother texture, you can pulse the cooled mixture in a blender, but leaving the whole toasted seeds intact provides the best textural contrast.
Notes
If using a tamarind block with seeds, soak it in hot water first and strain it to get 1/2 cup of thick pulp.
The nigella seeds (kalonji) are essential for that 'achar' pickle flavor; they provide a slight oniony bitterness that balances the sweet jaggery.
This chutney keeps in the fridge for up to two weeks and actually tastes better after 24 hours when the spices have fully bloomed.
Adjust the chipotle count based on your heat preference; three peppers will provide a medium-hot kick.
