Tamarind Chutney

Makes 3 1/2 cups

Ingredients

One 16 ounce package tamarind pulp

1/2 teaspoon Kashmiri red chili powder

1 teaspoon ground cumin

1/2 teaspoon ground ginger

1 1/2 teaspoons kosher salt

1 1/2 cups sugar

1 tablespoon cumin seeds, freshly toasted and coarsely ground

1/2 teaspoon black salt (optional)

How to Make It

1. If the tamarind pulp has seeds, remove and discard them from about half of the package. Weigh out 7 ounces of the seeded tamarind pulp. Rewrap and store the remaining pulp for another use.

2. Combine the tamarind pulp and 4 cups boiling water in a heavy-bottomed saucepan. Cook, stirring and mashing the pulp frequently, for about 15 minutes, until most of the pulp has dissolved and become a thick puree. Pass the puree through a sieve into a clean saucepan.

3. Return the remaining pulp and fibers to the saucepan. Add another 2 cups boiling water and cook, stirring, for another 5 to 10 minutes. Pass through the sieve into the second pot to extract the maximum puree. Discard any remaining fibers.

4. Bring the puree to a boil. Stir in the chili powder, ginger, ground cumin, kosher salt, sugar, ground toasted cumin seeds, and black salt (if using). Cook, stirring occasionally, until the sugar dissolves and the chutney thickens.

5. Transfer to a container and let cool before serving.