|Spicy Mango-Tamarind Chutney |
- 1 box of Saffron Road Vegetable Samosas
- 1 cup tamarind pulp (with seeds)
- 2 cups boiling water
- 1 medium semi-ripe mango, peeled, deseeded and roughly chopped or grated
- 8 tbsp. brown sugar
- 8-10 ripe soft dates, deseeded
- 2 cloves garlic
- 1 tbsp. freshly grated ginger
- 1 tbsp. vinegar
- 1 tbsp. ketchup
- 6-12 dried red chillis (or 2-4 tbsp. red chilli flakes) - more for very hot, less for mild
- 1 tsp. red chilli powder
- 1 tsp salt (or to taste)
- Soak the tamarind pulp (seeds and all) in the 2 cups of boiling water, stir, cover and set aside for 30 minutes.
- Mix and strain the softened soaked mixture, pressing it through a fine-meshed strainer to extract all the juices and discard the seeds plus any other solids.
- Pour this strained tamarind juice into a pan and add the brown sugar and the salt. Simmer on low heat for 15 minutes. Allow this to cool slightly.
- In the meantime, have all the other ingredients ready. Put the chopped/grated mango, soft dates, chillis, garlic, ginger, vinegar and ketchup into a food processor. Add the cooled tamarind juice to the rest of the ingredients. Process until thick and combined. Give it a taste and adjust by adding more dates or extra ketchup for sweetness, salt if needed or chillis for extra heat.
- TIP: You can use a blender if you do not have a processor, I like the slightly textured results from a processor as opposed to the very smooth results from a blender.
- The flavors develop further the longer this dip sits, so it's ideal to prepare it a few hours or up to a day before you serve it.
- Serve with the samosas.
Recipe by Saffron Road Food at http://www.saffronroadfood.com/community/recipes/recipes-page-2/recipes-page-3/recipes-page-4/recipes-page-5/