This sweet tamarind chutney is the quintessential chutney, sweet and tangy at the same time. It stays well in the refrigerator for 4 weeks. —Annada Rathi
In This Recipe
Mix all the ingredients except the cornstarch in a thick-bottomed pan.
Turn the heat on to medium.
On the side mix the cornstarch with 1 teaspoon water. Add this mixture to the chutney.
Once the chutney starts boiling, turn the heat off. Turning the heat off after the first boil will ensure that the cornstarch imparts a slight thickness to the chutney. We do not want the chutney turning into a paste.
Once the chutney cools down, store in the refrigerator in a clean glass bottle.
Add 2 teaspoons chutney to a cup of rice crispies. Mix a pinch of salt and red chile powder, a spoonfull of diced red onions and chopped cilantro for a quick snack.