Tart Indian chutneys can be used as a condiment for all sorts of foods. This tangy tamarind version is classically used as a dipping sauce for Indian fried snacks like pakoras (vegetable fritters) and samosas (potato-filled pastries). This recipe, which was given to us by cookbook author Smita Chandra, first appeared in the tablet edition of our August/September 2014 special India issue with Indrani Sen's article The School of Small Bites.
