This is an East Indian sweet tamarind chutney. Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors. Stir the water into the pan with the spices along with the sugar and tamarind paste.
Sieve it using a sieve and a spoon. Transfer it to a deep pan, add the chilli powder, cumin seeds powder, black salt and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Cool completely. Store the sweet chutney in an air-tight container and use as required.
Here’s a really easy, tangy, spicy, sweet, and sour Tamarind sauce. Use as a glaze for grilled meats, or as a dipping sauce for everything from chicken wings to Indian fried pakoras. Five minutes in the microwave, and you’re done! Mix water and tamarind paste together until all lumps have been dissolved. Add all other ingredients.
According to the USDA, here are the nutrients in 100 grams (3.5 ounces) of tamarind pulp [*]: Yes. Tamarind has a lot of calories, a lot of carbs, and a lot of sugar. Here’s the thing. The ketogenic diet is a low-carb, high-fat diet. Typically less than 20 grams carbs per day are allowed.