| Sweet and Sour Tamarind Chutney (Imli Chutney): |
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This chutney is the best accompaniment to savory samosas, pastries with spicy potato and pea filling. Tamarind is available in specialty Asian markets.
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MAKES 2 CUPS |
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| 1 small lime-size tamarind pulp | 1 tsp. dry-roasted cumin seeds |
| 1/4 cup brown sugar | 1/4 tsp. cayenne pepper (optional) |
| 3/4 cup chopped pitted dates | 1 tsp. salt |
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Soak the tamarind in a bowl with 1 cup of boiling water for 15 minutes. Mash the pulp with the back of a spoon or with your fingers to a thick, lumpy consistency. In a blender or food processor fitted with a steel blade, puree the pulp, brown sugar, dates, cumin seeds, cayenne, and salt. Covered and refrigerated, this chutney stays fresh for 2 weeks.
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