Active Time

　　20 minutes

　　Total Time

　　20 minutes

　　This tart and spicy condiment is always served with a Sadhya feast. It is especially nice mixed with plain rice and yogurt as a palate cleanser. This recipe is part of our menu for Sadhya, a South Indian feast.

　　

Ingredients

Makes 1 cup

　　3 tablespoons coconut oil, divided

　　1/2 cup minced peeled ginger (about 2 1/2 ounces)

　　2 tablespoons minced fresh green chile, such as serrano, Thai, or jalapeño, including seeds

　　2 teaspoons tamarind concentrate (preferably Tamicon brand)

　　1/2 cup hot water

　　1/4 teaspoon brown mustard seeds

　　1/8 teaspoon red pepper flakes

　　10 to 12 fresh curry leaves (optional)

　　1/8 teaspoon cayenne pepper

　　1 pinch ground asafetida

　　1/2 teaspoon salt

　　4 teaspoons grated jaggery (unrefined brown sugar) or turbinado sugar (such as Sugar in the Raw)

　　

Step 1

Heat 2 tablespoons coconut oil in a 10-inch heavy skillet over medium-low heat (coconut oil has a very low smoking point, so be careful not to let it get too hot). Add ginger and chile and cook, stirring, until ginger begins to brown, about 5 minutes. Remove from heat.

　　

Step 2

Dissolve tamarind concentrate in 1/2 cup hot water.

　　

Step 3

Heat remaining tablespoon coconut oil in a small heavy skillet over medium heat, then cook mustard seeds until they begin to pop and/or turn gray. Add red pepper flakes and curry leaves (if using), covering skillet immediately, and stir until curry leaves are crisp.

　　

Step 4

Add spice mixture to ginger mixture along with cayenne, asafetida, and salt and cook over medium heat, stirring, 1 minute. Add tamarind liquid and jaggery and simmer, stirring, until mixture becomes somewhat thick and syrupy, about 2 minutes. Serve warm or at room temperature.

　　Cooks' Notes:

　　•Indian ingredients can be mail-ordered from Kalustyans.com.

　　•Chutney keeps, chilled, 2 weeks. Rewarm before serving.