100 g pressed tamarind
450 ml water
½ fresh birds-eye chili, seedless, chopped
60 g brown sugar
½ tsp salt
This chutney is well known all over South India. The fresh and bitter taste of the tamarind gives many dishes a very special taste. This sweet and sour mixture is more like a sauce than a chutney and is the perfect dip to Samosas.
In a small pot heat tamarind and water. Bring to a boil and reduce heat to low. Simmer, stirring constantly, for 20-25 minutes.
Use a sieve to and a wooden spoon to transfer tamarind-water mixture into another small pot.
Stir in chili, sugar and salt and simmer for another 10 minutes.
Taste with more sugar or slat if necessary. Let it cool and serve.