It’s tart and sweet and a bit savory form the salt and cumin. Because it’s so flavorful on its own, you don’t need very much – try it with Indian snacks such as samosas or pakoras, as a spread in a cheddar cheese sandwich, or as an addition to a fruit salad.
Tamarind chutney:
Ingredients:
– 1 cup tamarind paste
– ½ to ¾ cup water
– ½ tsp ground cayenne pepper
– 1 ½ tsp salt
– 7 Tbsp sugar
– 1 tsp ground cumin
Method:
Combine all of the ingredients in a small, heavy-bottomed pan. (Start with ½ cup of water. If the mixture is thick like mayonnaise, add the additional ¼ cup. It should have the consistency of ketchup after simmering.) Bring to a boil on a medium heat, stir well and simmer for 10 minutes. Turn off the heat and allow to cool for 30 minutes before serving.
Will keep refrigerated in an airtight container for up to 10 days.
Makes about 1 ¼ cups
Prep & Cooking Time: 10 minutes + 30 minutes to cool
Mint mango chutney:
Ingredients:
– 6 oz mint leaves with stems
– 1/3 cup cilantro with stems
– 1 ¼ cups Alphonse mango pulp
– 1/3 cup coconut milk, stirred
– 1/8 cup white vinegar
– ½ Tbsp salt
– 1 Tbp ground cumin
– ½ tsp turmeric
– 2 jalapeno peppers, chopped
– 1 Tbsp chopped garlic
Method:
Wash mint and shake out the excess water. Remove leaves and discard stems. Wash cilantro and chop it all, including the stems.
In a food processor or blender, combine mint, cilantro (the leaves should still be wet from washing, but not dripping wet) and the remaining ingredients. If your food processor isn’t large enough for all these ingredients, mix everything in a large mixing bowl first and then puree all ingredients in batches. Pureee until smooth – you will still see small bits of mint leaves.
Transfer to a bowl and cover with plastic wrap. Chill in the refrigerator for at least 1 hour. Can be used right away. Will also keep in an airtight container refrigerated for up to 7 days of frozen for up to 3 months.
Serves 6 to 8
Courtesy Vikram Vij, Vij’s at Home: Relax Honey cookbook by Meeru Dhalwala & Vikram Vij