cookTamarind Chutney

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).
From: Saveur MAKES 1½ CUPS

½ tsp. ground cumin
1 cup tamarind paste
¾ cup sugar
½ tsp. ground ginger
½ kala namak (black salt)
½ red chile powder, such as cayenne

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.

Valid HTML 4.01 Transitional Copyright © 2009 Hazelnet & Styleshout Valid CSS!