Squeeze the pulp of the tamarind in the bowl in which it was soaking in. Red chili powder adds the little bit of spice and reddens the chutney slightly. Spices: Hing, ginger powder, and red chili powder. You may have to adjust the amount of brown sugar and spices based onīrown sugar: This makes our chutney sweet! Naturally this is the most important ingredient in our chutney recipe! If you cannot find dried tamarind, use tamarind paste or tamarind concentrate. Ingredients for Tamarind Chutneyġ block of dried tamarind, soaked in water for 5 hours to 24 hours. If you are able to find any Jaggery, that would be the best sweetener you can use for this chutney. Refrigerate the chutney before serving for the best texture and flavour. To avoid wasting any tamarind, use your hands to squeeze any remaining pulp through the sieve. Admittedly, I don’t make it often enough, but I really should make it more frequently because it is one of my favourite chutneys for sure! Perhaps it’s just a little bit messy, but you’ll see that the mess here is totally worth it! Tips for Making a Great Chutney I find this tamarind chutney totally underrated. In fact, you could even serve this with your McAloo Tikki Burger as a nice dipping sauce! Sweet & Sour Tamarind Chutney is perfect not only for samosas, but basically any Indian snack, such as chaats and pakoras. I loved it so much when I enjoyed lots of street dishes such as aloo chaat, but no one ever made it at home, which is too bad!Īs with many restaurant delights, such as Butter Chicken and Paneer Makhani, that I loved replicating at home, I decided to make this street-side favourite at home to enjoy with my samosas! Keep refrigerated until ready to use.I’ve never had this Sweet & Sour Tamarind Chutney at home till I made it myself! Imli, or tamarind, chutney is going to enhance your favourite snacks to an entirely new level! Unlike the Mint & Cilantro Chutney, which my mom made at home quite often, this chutney sure was a special one. Combine with the tamarind paste in a bowl and add the black and cayenne pepper, and ground roasted cumin seeds. Put cilantro, mint, brown sugar, ginger and 4 TB water in a mortar and pestle or processor and grind to a smooth paste. Serve with Tamarind-Mint Chutney or chutney of choice. Drain on paper towels and keep warm while cooking another batch of samosas. Cook for a minute or two until golden and then carefully flip over to cook second side. When oil reaches 350 degrees, place a few samosas in the oil. Heat about 2 inches of oil in a large skillet. Trim off any excess dough and place on a plate while you repeat with the rest of the filling and wrappers. Holding the cone in one hand, fill with a few spoonfuls of filling, wet the top edge and seal shut, forming a sort of turnover. Dip a finger in the dish of water and wet one straight edge of the wrapper and stick the other straight edge to it, overlapping about a half inch to form a cone with the curved top open. Using a sharp knife, trim off the top corner cutting in an arc from one corner to the opposite corner to roughly form a cone shape. Place a wrapper on the counter in front of you. Remove from heat and let mixture cool to room temperature. Taste for salt and lemon, adding more if needed. Stir to coat potatoes with spices and continue cooking on low heat, stirring often, for 2-3 minutes. Add the diced potatoes, salt, coriander, garam masala, roasted ground cumin, cayenne, and lemon juice. Cover, lower heat and simmer until peas are cooked, about one minute for frozen peas, longer for fresh. Add the peas, ginger, cilantro, jalapeno and 3 tablespoons of water. Heat 3 TB canola oil in a large skillet and when hot, add the onion and cook for a few minutes until starting to color. Also, we love this chutney but feel free to use your personal favorite! We used egg roll wraps for these samosas in the Learning Center Global Street Food class but a classic samosa dough would be terrific as well.
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