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.
Tamarind Chutney
Ingredients
This tangy tamarind sauce is classically used as a dipping sauce for Indian fried snacks like pakoras (vegetable fritters) and samosas (potato-filled pastries).
Yield: makes 1 1/2 Cups
Ingredients
-
1⁄2 tsp. ground cumin
-
1 cup tamarind paste
-
3⁄4 cup sugar
-
1⁄2 tsp. ground ginger
-
1⁄2 kala namak (black salt)
-
1⁄2 red chile powder, such as cayenne
Instructions
-
Heat a 2-qt. saucepan over medium-high. Cook cumin until fragrant, 1–2 minutes. Add tamarind paste, sugar, ginger, kala namak, and red chile powder; cook until thickened, 12–15 minutes.
- Heat a 2-qt. saucepan over medium-high. Cook cumin until fragrant, 1–2 minutes. Add tamarind paste, sugar, ginger, kala namak, and red chile powder; cook until thickened, 12–15 minutes.
/arc-anglerfish-arc2-prod-bonnier.s3.amazonaws.com/public/J4K32ACCSZXKVJEK6OU6FVN6WY.jpg)
