Kusabi Chutney (Safflower Seed and Tamarind Chutney)
Kusabi Chutney (Safflower Seed and Tamarind Chutney) is a traditional Indian recipe (from North Karnataka) for a classic cooked chutney of toasted and ground safflower seeds with chillies cooked in a tamarind pulp base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Safflower Seed and Tamarind Chutney (Kusabi Chutney).
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Safflower seeds have a rich, nutty flavour and are used as a seed and a pice in Karnataka, India.
Ingredients:
150g safflower seeds
8-9 dried red chilies (adjust to taste)
7-8 garlic cloves garlic
1/2 lemon-sized ball of tamarind pulp
1 tbsp grated jaggery (or brown sugar)
1 onion, finely chopped
1 tbsp cooking oil (preferably safflower oil)
Salt to taste
Method:
Set a dry frying pan over medium heat. Once hot, add the safflower seeds and toast, stirring frequently, until they release a pleasant, nutty aroma (about 2 minutes). Remove from heat and turn out onto a plate to let them cool.
Return the pan to the heat, add a few drops of oil and fry the dried chillies until crispy. Turn out onto a plate and set aside to cool.
Add the toasted safflower seeds to a blender or food processor and grind to a fine powder. Add the fried chillies, garlic cloves and salt and grind once again.
Combine the tamarind pulp and jaggery in a pan with about 75ml water then bring to a boil. Add the powdered seed and chilli mixture, stirring to combine. Return to a boil, reduce to a simmer and cook for 3–4 minutes.
Take off the heat then stir in the onion then season with salt to taste, and turn into a serving bowl.
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