Sweet and Sour Dip (Chutney)
This sweet and sour tamarind dip is often combined with the Spicy Cilantro Dip in Indian street food.
I usually have jars of this and the cilantro dip in the refrigerator at all times. Its got a great tangy flavor that goes well with salads as well.
Tamarind is the ingredient that attributes to the sour and tangy flavor and is a common addition in Indian and South East Asian cooking. It’s a good source of antioxidants such as flavonoids, carotenes, Vitamins C and B Complex. Tamarind is known to be anti-inflammatory, anti-bacterial and acts as a laxative.
Traditionally this recipe uses sugar but I replaced that with dates. Roasted cumin and rock salt enhance and bring out the flavors.
- 1 Cup Dried Tamarind
- 8-10 Pitted Dates
- 1 Tsp Roasted Cumin Seeds
- 1 Tsp Rock Salt
- 3 Cups Water
- Pour water in a sauce pan and add the tamarind and dates.
- Boil on medium flame for 10 minutes or until the tamarind and dates are soft.
- Use a hand blender to mix all the ingredients and run this mixture through a strainer.
- Boil the liquid again on medium flame for about 2 minutes.
- Add rock salt and cumin and let it cool.
- Store in a glass container in the refrigerator for unto 2 weeks.