I made this wonderfully layered spicy, sweet, sour and tangy south Indian tamarind chutney in preparation for this tamarind rice dish. Made with fried spices and toasted sesame seeds and coconut in addition to the tamarind, this recipe comes from Dakshin by Chandra Padmanabhan, a lavishly illustrated and informative cookbook focusing on traditional fiery vegetarian Indian dishes from the south. Dal and rice dishes are nicely balanced with vegetable creations, condiments, sweets and snacks and essential spice powders. Included is a helpful glossary of ingredients and cooking terminology common to Indian Cuisine. It's quickly become one of my favorite Indian cookbooks.
This recipe is easy to prepare but there are quite a few steps, so I would suggest making this when you can afford to spend some quality time in the kitchen. This will keep for a few weeks if stored in the refrigerator in a jar with a tight-fitting lid. Other possible uses are mixing in a few tablespoons to hot freshly cooked white basmati rice or serving with Indian savories.
|Recipe by Lisa Turner|
From Dakshin: Vegetarian Cuisine from South India
Published on March 10, 2009
Hot, sweet, sour and tangy tamarind chutney with fried spices and toasted sesame seeds and coconut — a complex and delicious sauce for Indian savories or rice
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Other tempting chutney recipes from Lisa's Kitchen:
Yamuna's Fresh Coriander Chutney
Coconut and Mint Chtuney
Quick and Easy Tomato Chutney
Toasted Coconut and Tomato Chutney