By Kurma Dasa on 13 Dec 2008

Tamarind is the fruit contained in the hanging pods of the tamarind tree, Tamarindus indica. The pods themselves are between 10-15cm (4-6 inches) long, cinnamon-brown coloured with a fuzzy coating. The pulp from inside the pods is piquant with a sour, date/apricot flavour.
There are some interesting etymological origins of the word 'tamarind'. The Arabic tamr hindi simply means “date of India” ('date' being a general name for the fruits of various palm trees); needless to say, tamarind neither stems from India nor is it related to palm trees. It is a native of Africa.
Dried tamarind is available at all Indian and Asian grocers in three main forms - hard, pressed blocks, packets of softer pulp and jars of puree, or concentrate. The dried pulp, which needs to be reconstituted by soaking it in water, varies immensely from source to source. The stuff in jars also varies from liquid to jam-like.
Some pulp appears full of fibre, and others are relatively fibre-free. But this is not an indication of quality; some of the best tasting tamarind puree I have tasted comes from soaking very unappealing looking rock-hard dried tamarind. Shop around, and choose your favourite brand.
There are innumerable variations on this classic chutney. This one is sauce-like and sweetened predominantly with dates. It is very versatile and popular, and especially suited as an accompaniment for fried dishes, such as samosas, kofta, pakoras and vadai. Makes about 2 cups