There are so many ways of making a tamarind chutney that, as per usual, I shall give you the basic recipe, adding alternatives and additions so you can create your favourite flavours, I am sure you will agree, that’s what home cooking is all about?
The finished Tamarind chutney is usually teamed up with a raita (yoghurt dip) some fresh salad, crunchy popodoms or sev noodles to make the perfect starter.
For this recipe, I have used tamarind concentrate as its’ widely available from the supermarket and once made, the dip will keep refrigerated for 5 days.
For a cheat version, if you find a ready made tamarind sauce, come tomato ketchup and fresh orange juice is great.
My dip is a basic one, a fruity, yet spicy, with a hint of tang, feel free to add mint, coriander, some grated carrot, onion, garlic, chilli, dates, apple just experiment to make a delicious dip, it’s perfect with samosas and bhajes.
Mix all the ingredients together, check the consistency, seasoning and refrigerate until required.