TAMARIND CHUTNEY
There is nothing quite like the tangy, sweet and sour sensation of tamarind, the main ingredient in this essential Indian chutney. In chaat, a category of spicy, savory, tangy and crunchy Indian snacks, tamarind chutney provides the pungent, pucker-inducing element that makes those dishes so craveable. In this recipe, from Maneet Chauhan's cookbook, "Chaat" (Clarkson Potter, 2020), the tamarind flavor is sweetened with jaggery, dates and raisins, and brightened up with ginger, with deep umami coming from the chaat masala. It's possible to find high-quality store-bought tamarind chutney, but nothing beats the vibrant flavors of a fresh batch made at home. -Priya Krishna
Provided by Maneet Chauhan
Categories easy, snack, condiments, dips and spreads
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium sauté pan, heat the oil over medium until it glistens, about 1 minute. Add the cumin, coriander, fennel and red-pepper flakes, and sauté until aromatic and lightly browned, about 2 minutes.
- Add the tamarind, jaggery, raisins, dates and fresh ginger, increase the heat to medium-high and bring to a boil. Reduce the heat to medium, and cook until the sauce is thick and coats the back of a spoon, about 10 minutes, stirring occasionally with a wooden spoon to prevent scorching and to encourage the flavors to mingle.
- Remove the pan from the heat and stir in the chaat masala, ground ginger and kala namak. Transfer the chutney to a food processor or blender and blend on high speed until smooth, adding a little water if needed to create a thick but pourable consistency.
- Taste and season with kosher salt. The chutney will keep in a covered container in the refrigerator for up to 2 weeks.
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nato gelashvili
[email protected]This chutney is a staple in my kitchen. I use it all the time to add flavor to my dishes.
Tayyab Malik badmash
[email protected]This chutney is a bit too sweet for my taste. I would recommend using less jaggery.
Sakib Hawlader
[email protected]I love the sweet and tangy flavor of this chutney. It's the perfect balance of flavors.
Mussa Mwamsitu
[email protected]This chutney is a great addition to my Indian cooking repertoire. It's easy to make and adds a lot of flavor.
Ch Abdur Rahman Kamboh
[email protected]This chutney is so versatile! I've used it as a dipping sauce, a marinade, and even a salad dressing.
Santiago Flores
[email protected]This chutney is a bit too spicy for my taste. I would recommend using less chili pepper.
Ashecka Mason
[email protected]I love the tangy flavor of this chutney. It's perfect for adding a bit of brightness to my favorite dishes.
Mr Information
[email protected]This chutney is a great way to use up leftover tamarind. It's also a delicious and versatile condiment.
Cory Wilson
[email protected]I found this chutney to be a bit too sweet for my taste. I would recommend reducing the amount of sugar in the recipe.
Samantha Delange
[email protected]This chutney is so easy to make and it tastes amazing. I love the balance of sweet and sour.
sb aitul
[email protected]I followed the recipe exactly and it turned out perfectly. The chutney was thick and flavorful. I will definitely be making this again.
dodoo Samuel
[email protected]This tamarind chutney was a hit at my last party! Everyone loved the sweet and tangy flavor. It was a great addition to my Indian feast.