Take off the heat and let it cool down. 2. Whisk and Cook until the Tomato paste … Remove the saucepan from the hob and allow it to cook down a bit. Measure out the sugar separately and set aside. Your email address will not be published. The chutney should be neither very thick nor thin, but a good pouring consistency. If you want to make it last longer, freeze it in mason jars. ★☆ Indian Lamb Samosas with Fresh Mint Dipping Sauce... Shrimp and Chayote in a Coconut-Tamarind Sauce... Roasted Lamb with Pomegranate-Tamarind Sauce... For the samosas: Place the potatoes in a pot with cold water to cover. Ok first off, I’ve got a confession. Here are three from the blog: Dahi Bhalla - Fried lentil balls smothered in a sweet yogurt sauce and topped with spices and chutney. ★☆ Break up the block of tamarind into about six pieces in a small saucepan and cover with 375ml (1 ½ cups) water. All sorts of chutneys and pickles are the life and soul of Indian snacks, and what self-respecting cook would make those fingerlickin' samosas and bhajiyas without drizzling a little tamarind or green coriander chutney on top? 4. Stir the liquid until the jaggery melts. This blog generates income via ads. Keep up the good work. It has not been tested for home use. But opting out of some of these cookies may have an effect on your browsing experience. All in one place. Welcome to my blog! In a dry skillet, add cumin seeds and fennel seeds and stir-fry until brown and fragrant. The chutney is ready to be served. Seedless tamarind, jaggery and spices come together in an easy recipe that’s made in minutes. Let the mixture simmer for ten minutes. Wet the end of the wrapper slightly to seal. ★☆, By using this form you agree with the storage and handling of your data by this website. Let them cool down, then grind in a spice or coffee grinder. Indian Ambrosia uses cookies to improve your experience. Mix well and let the mixture simmer for ten minutes. 3. All the ingredients are available easily in Indian grocery stores or the international aisles of big chains like Walmart. saucepan over medium-high heat. Take it off the heat and allow it to cool down a bit. I'm Saima and I love making Indian food that's healthy, tasty and fuss-free. Pin. Add the rest of the ingredients and bring to a simmer until thickened. Tamarind Sauce Fish Curry Credit: Julie Julie. Fold the samosa over and continue folding like a flag. Chill until ready to use. Advertisement. We also use third-party cookies that help us analyze and understand how you use this website. While they're still warm, peel and mash the potatoes and season with salt. 7 of 16. As they become slightly darker, take off the heat. Yes, the chutney is that addictive! Combine the tamarind sauce ingredients in a small bowl and whisk together. Soak tamarind in water overnight or for 4 to 5 hours in a small bowl or pan. Here, you'll find cooking tips, weeknight meal ideas, and of course recipes. You also have the option to opt-out of these cookies. The liquid will thicken pretty quickly. While the tamarind soaks, dry roast the cumin seeds and red chili for a few seconds and then grind into a … Advertisement. The tamarind water collected in the bowl is what you want. ), forget it! Just take a few tablespoons of cumin seeds in a small frypan, turn on the heat to medium and dry roast them with a spoon until they turns dark and aromatic. This category only includes cookies that ensures basic functionalities and security features of the website. Learn how to make tamarind chutney or imli ki chatni: a sweet and sour sauce that makes Indian snacks sing! Sign up for the Recipe of the Day Newsletter Privacy Policy, Sunny's Spicy 5-Ingredient Spinach Artichoke Dip. Let the seeds cool down completely, then grind to a fine powder in a spice or coffee grinder. Add the cornflour dissolved a few tablespoons cold water and stir. 3. Aloo Chaat - Shallow-fried baby potato halve with a drizzle of this chutney. Cook for 20-25 minutes or until the chutney has slightly thickened and coats the back of a spoon. What do you call the thin tamarind sauce that is served with fried appetizers (samosas, pakoras, etc.) Like so: The tamarind water collected in the bowl is what you want. My most favorite things are long summer days, ice cream and reading books. Then use your fingers to squeeze out the tamarind pulp. It is tangy and spicy and sweet all at once, and if you've never had it before, you'll be surprised at the explosion of flavors that happens as it hits your tongue. Heat water over medium-high heat until just boiling. I'd like to make it but I keep coming up with recipes for tamarind chutney when I use Google. Read More. The chutney is pretty straightforward to make with no complicated culinary hoops to jump through. You can serve Tamarind Sauce with poppadoms or samosas. Put a small frypan on medium heat and add the cumin seeds. Ooh, this is the interesting part! This recipe was created by a contestant during a cooking competition. These cookies do not store any personal information. As soon as the mixture thickens, it is ready. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. 2. At this point, the chutney is ready. You don't want a too thick and lumpy mass at the end. Its just on the sour side of blanced and although its a dipping sauce for samosas etc. 2. Take it off the heat and allow it to cool down a bit. Add the water, sugar, and Tamarind paste. You might have to press on the mixture with the back of a spoon to get all the water. Although it has other uses like Dip for French Fries, Onion Rings, Chicken Nuggets or Brushed unto Tandoori Chicken, and other meats as a BBQ Sauce or at the side for dipping. Mix in the lemon juice, granulated sugar, cumin, cayenne, Thai bird chiles, cilantro and peas. It is prepared with very few ingredients. After soaking the tamarind, strain the mixture into a small pot. Bring to a rolling simmer over medium–high heat, stirring often for about 5 … Put a saucepan with four cups of water to boil and add the tamarind. Tamarind Dipping Sauce Tart and sweet, tamarind chutney offsets the starches in potato- or lentil-filled samosas pleasantly . Mother’s Recipe a Tamarind and Date chutney. All rights reserved. Put a saucepan with four cups of water to boil and add the tamarind. Once you've tasted it, I'm willing to bet that the samosa or pakora you're having will actually taste bland without it. When I get back to the UK I’m going to make your sauce and also try the aloo pie. If you continue to use this site, we will assume you're okay with the terms:), Paneer Kali Mirch (Cottage Cheese in Black Pepper Sauce). What's more, imli chutney is easily made, has a few simple ingredients, and lasts for a couple of weeks at least in the fridge. Welcome to my blog! Fill a heavy saucepan or Dutch oven with 2 inches of oil and heat to 350 degrees F. Fry the samosas in batches until golden brown. *. Add the tamarind and lower the heat. Aloo Tikki - Crispy, spiced potato patties that is every chaat lover's delight. Soak the tamarind in 1 cup of water for an hour. Cook, stirring frequently, until jaggery and tamarind dissolve, 6-8 minutes. If you can get dried tamarind pods, soak the pods in hot water for 15-20 minutes. The chutney is pretty straightforward to make with no complicated culinary hoops to jump through. View All. In fact, if you roast the cumin and then grind it, the flavor gets enhanced so much. To make tamarind paste from tamarind pulp is easy and tastes so much better than pre-pade paste sold in jars! © 2021 Discovery or its subsidiaries and affiliates. Huxxy Your favorite shows, personalities, and exclusive originals. Over medium heat in a sauce pan add the Oil & Tomato Paste. Advertisement. Break the tamarind and jaggery into manageable chunks. Yes, you can. Place 12 samosas on a baking-paper-lined oven tray, reheat about 15 minutes (longer if frozen). Though seedless, it's a good idea to strain this mixture as the solids are quite dense. 1. Psst! Generally, two tablespoonfuls of cornflour is enough to thicken it satisfactorily, but do check as you go. There are so many snacks that taste out-of-this-world good with this chutney. This site uses Akismet to reduce spam. Place some potato filling in the center the wonton wrappers. in Indian restaurants? Mix well and let the mixture simmer for ten minutes. You can do this easily by passing the mixture through a sieve and collecting the liquid in a bowl placed under the sieve. I live in Edmonton, Alberta with my husband and twin boys. The key ingredient is the tamarind paste , also available as a pulp that has to be boiled down and broken apart, which is simmered along with spices such as cumin and chili powder, with plenty of sugar for a glaze effect. These are not authentic samosas! It can be store for 2-3 months in fridge. Necessary cookies are absolutely essential for the website to function properly. It's great with small fried items like fried tofu, egg rolls, or samosas," recipe creator Lana says. Bring to a simmer and cook until fork tender, about 20 minutes. ... either more to the sweet side or sour side. 6 of 16. 2 Meanwhile, combine the water, brown sugar, tamarind concentrate, cumin and ginger in a small saucepan, simmer for 5 minutes. Samosa Puff Pastry Braid with Tamarind Sauce | Take a shortcut with store-bought puff pastry and make this quick but impressive looking appetizer. Tamarind Dipping Sauce is a Dip that we use for Samosas and for Chicken Wings mainly. This will be less concentrated than … 1. Cumin powder can be purchased but it is also easy to make at home. Dry roast them until fragrant. Smoked Jerk Chicken Wings with Honey-Tamarind... Chicken Wings with Mango-Tamarind Sauce Recipe. If you're thinking of making do with some boring ketchup (gasp! The chutney should be neither too thick nor thin but of pouring consistency. Samosas, fritters or pakoras, bread rolls, chaat, potato fries, dahi vada... the possibilities are endless. For Tamarind Sauce:Place the tamarind pulp, maple syrup, nama shoyu, and olive oil in a blender and puree until smooth. You can discard the solids left behind in the sieve. Drizzle it over samosas, aloo chaat, and pakoras to take them to the next level! Serve it with Indian curries, samosas and other Indian snacks, or use in place of tamarind concentrate for extra flavor in any … Exact quantities of ingredients are given in the recipe card further down. Sign up for our newsletter to get the latest recipes, how-to posts and useful, actionable content from around the web. Seedless tamarind, jaggery, and spices come together in an easy recipe made in minutes. Mix in the lemon juice, granulated sugar, cumin, cayenne, Thai bird chiles, cilantro and peas. Take the 4 cups water in a saucepan and bring to a boil. Drain and let cool a bit. Add a tablespoon of cornflour (always dissolved in cold water) and let it simmer for a minute, then add more. Combine all of the ingredients, including the freshly ground cumin and fennel, in a small saucepan over medium heat. Add in tamarind concentrate and stir until … 1 tablespoon cumin seeds, toasted and crushed. Next time you prepare chaat, like dahi vada, bhel puri, samosa, or kachori chaat, be generous with tamarind chutney, a sweet-and-sour condiment that’s a mixture of tamarind … While it’s straining, smush the pulp with a spoon against the strainer to help the thick juice to go through the strainer. For the Tamarind Sauce: Mix together the tamarind concentrate, brown sugar, and water. It freezes beautifully too. Learn how your comment data is processed. Serve with the samosas. Heat the oil in a small saucepan over medium heat. 1. You will also receive an E-COOKBOOK and RECIPE BINDER PRINTABLES in two beautiful styles! These cookies will be stored in your browser only with your consent. While straining the tamarind, press down on the tamarind with the back of a spoon to get the maximum juice out of it. Tamarind chutney is a mouth watering sweet and tangy sauce. https://www.epicurious.com/recipes/food/views/tamarind-dipping-sauce-243627 Your email address will not be published. The next time you indulge, do try making this chutney to go with your favorite Indian street food. Stir with a fork to break up tamarind paste and let stand for 15 minutes to soften further. 2. Let it cool down, pour into a mason jar and refrigerate. Bring to a simmer and cook, stirring occasionally for 30 minutes. Break the tamarind as well as jaggery into smaller pieces before putting them in the water. In a small bowl, combine tamarind paste and 2 tablespoons hot water (the hotter, the better). « Kofta Curry (Indian Meatballs in Sauce), Dahi Bhalla (Fried Lentil Balls in Yogurt) ». ★☆ This website uses cookies to improve your experience while you navigate through the website. #foodconnection. Or you can follow the affiliate links in the post to buy them from Amazon. Required fields are marked *, Rate this recipe Bake up this flaky braided pastry with an Indian spiced potato and pea filling and a tamarind sauce for dipping. Moisten the edges of the wrappers, then fold into triangles and press to seal. ★☆ For the tamarind sauce: In a bowl, mix together the tamarind paste, apple butter, lemon juice, brown sugar, cayenne and some salt. https://www.allrecipes.com/recipe/71750/sweet-tamarind-chutney Add the cornflour dissolved in some cold water, one tablespoon at a time. Stir with a spoon until the jaggery dissolves. Keywords: tamarind chutney, imli ki chutney. Make the chutney: Heat jaggery, tamarind, and 2 cups water in a 2-qt. In a small bowl add the Water, Vinegar and Seasoning. Already with the amount of pulp we need for this recipe, we put it a few minutes in soaking (in the cup of warm water) so that it softens a little. A sweet and sour dip that goes perfectly with Indian snacks. Pour the water collected in the bowl back into the saucepan and add chilli powder, ginger powder, black salt, roasted and ground cumin, and jaggery. Read More…. Return it to the saucepan and add all the other ingredients except the cornflour: the powdered spices and jaggery. Preheat oven to 180°C (160°C fan-forced). Hi there, I'm Saima. While they're still warm, peel and mash the potatoes and season with salt. Grind these spices in a spice blender. Share a photo and tag us — we can't wait to see what you've made! https://cooking.nytimes.com/recipes/1019439-tamarind-ketchup Add the spices and stir until the mixture is fragrant, about 1 minute. Tamarind sauce / Imli chutney / Saunth is sweet & tangy in taste. I often add it to stir fries to give them a wonderful deep flavour. Strain this mixture by passing it through a sieve and collecting the liquid in a bowl placed under the sieve. … Mix the broth, curry powder, cumin, ginger, paprika, cardamom, and cayenne in a small bowl.