tamarind chutney
(1 rating)
I buy my tamarind online from Grocery Thai along with a bunch of other great ingredients that I am not able to buy locally. That is one of the disadvantages of living in a small southern town. The only place we have to shop for groceries is the local "Piggly Wiggly".
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(1 rating)
Ingredients For tamarind chutney
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1/2 lbtamarind, seeded
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2 1/2 csugar
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2 cboiling water
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11 1/2 Tbspcumin seeds, roasted and ground
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1 Tbspkosher salt
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1 tspfreshly ground black pepper
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1 tspred chili powder
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1/2 tspginger, ground
How To Make tamarind chutney
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1Break the tamarind into small pieces and soak in hot boiling water for one hour. Mash it into a pulp and strain pressing the tamarind into the strainer so that all the pulp comes out.
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2Add sugar to the pulp mix well. Add the remaining ingredients. Mix again well and taste. Add more sugar, salt or pepper as needed. Chutney can be refrigerated for two to three months.
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3SERVING SUGGESTONS: Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vadas, bhel poori, or any kind of chat. This is also delicious as a dipping sauce for French fries, as a spread over crackers.
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4VARIATIONS: To use as a dip, thicker chutney is ideal. To use as a topping, add water to make the chutney thinner. Add water and ice cubes to serve as a cool spicy drink. Add equal parts yogurt and chutney to make a dipping sauce. Try drizzling over rice to add a unique flavor to plain rice.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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