Not much can be said about this chutney other than how fabulous it is accompanied with, or mixed through Indian foods. Hold on, maybe a lot can be said about it. Limiting such a vibrant, sweet and sour chutney to Indian food would be a bit of a waste.
I already know it’s good with aloo puri, bhel puri as well as vada pav, but it does wonders when simply drizzled over sharp Cheddar cheese and crackers or spread over bread. It keeps in the fridge for quite some time so without a doubt I’ll be knocking up a batch regularly to join all of my other condiments.
Recipes where I’ve used tamarind chutney –
makes ½ cup
Place all of the ingredients into a small saucepan over low heat. Stir gently and simmer for 1-2 minutes. Remove from heat and set aside to cool. That’s it!