The first time I served this tamarind chutney it was as a starter with papadams. I knew I loved it but wasn’t sure how it would be received. It’s a lot different to what you find at most curry houses.
I needn’t have worried. In fact it was devoured that evening. My guests loved the look and flavour and were bagging me for the recipe.
I also often serve this tamarind chutney with dosas and idlis as it works perfectly with those too
This one is sweet, sour, savoury and spicy. It also has a nice crunch to it. If you’re looking for a chutney that is sure to impress, this is it.
I like to serve popadams, idlis and dosas with three of four different chutneys, all with totally different flavours. They are all quite simple to make and some more of my favourite chutneys are listed below
If you like this recipe for tamarind chutney why not try my other chutney recipes:
Coriander & Coconut Chutney
Coriander & Mint Chutney
Coconut, Tomato & Chilli Chutney
Tomato, Onion & Chilli Chutney
Spicy Coriander Chutney
- 3 tablespoons tamarind pulp
- 1 tablespoon water
- 3 tablespoons sugar
- Salt to taste
- 4 tablespoons ketchup
- Juice of one lemon
- 3 green chillies finely chopped
- 1/2 onion - grated
- 3 spring onions finely chopped
- 4 tablespoons finely chopped coriander
- 1 large carrot grated
- In a small bowl, add all the ingredients and mix well.
- Refrigerate for at least one hour before serving.
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