The aroma of tamarind wafting through the air instantly transports me back to the bustling streets of North India, where chaat and snacks are elevated by this sweet-sour condiment. As Sunita Devi, I've adapted the traditional tamarind chutney recipe to use tamarind concentrate, making it ready in just 10 minutes. This version is not only quicker but also healthier, as we've maintained the use of natural tamarind concentrate without added sugars. The traditional recipe often includes refined sugar, but here we've used brown sugar, which, although still a sugar, contains more minerals and has a lower glycemic index. This chutney is a staple in Indian cuisine, used as a dip for appetizers and snacks, and it keeps well for 2-3 months in the refrigerator or can be frozen for later use.
In a small saucepan, whisk together tamarind concentrate and water until well blended. Ensure there are no lumps and the mixture is smooth.
Place the saucepan over medium heat and bring the mixture to a boil. Stir occasionally to prevent the bottom from burning.
Once boiling, add the packed brown sugar, salt, and cayenne pepper. Stir well to dissolve the sugar completely.
Reduce the heat to low and simmer (low boil) for 8-10 minutes. Stir occasionally to ensure even cooking and to prevent burning. The chutney will start to thicken and become glossy.
Remove from heat and let cool completely. The chutney will thicken more as it cools down.
Transfer the cooled chutney to an airtight container. Store it in the refrigerator.
Serve at room temperature. You can refrigerate it for up to 4 months. Reheat gently if needed, though it's typically served cold or at room temperature.