1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
1/2 cup/120 ml water
1/4 cup/60 ml tamarind paste concentrate
1 tsp ground ginger
1 tsp Kashmiri chilli powder
ground kala namak or Indian black salt
- Heat a small, dry stainless-steel or cast-iron skillet over medium heat. Toast the cumin, coriander, and fennel until they turn fragrant and golden brown, about 45 seconds. Remove and transfer to a blender or mortar and pestle, and grind to a fine powder.
- In a small saucepan, add the water, tamarind, and molasses. Stir over medium heat until combined.
- Add the chaat masala, ground ginger, Kashmiri chilli powder, and ground spices. Bring to a boil over medium-high heat and reduce the heat to a simmer. Cook until the sauce is slightly thickened. The sauce should coat the back of a spoon and leave a trail when a finger is run through.
- This chutney can be stored for up to a month in an airtight container in the refrigerator.
- If you’re using my Chaat Masala blend from Oaktown Spice Shop, you can skip adding Kashmiri chilli powder. Taste and add it at the end if you want more heat.