Follow these steps for perfect results
water
tamarind puree
lime juice
sea salt
brown sugar
jalapeno pepper
cilantro
mint
water
optional
Combine water, tamarind puree, lime juice, sea salt, brown sugar, jalapeno pepper, cilantro, and mint in a blender.
Puree until smooth, adding up to 1/4 cup of water for a thick paste consistency.
Expert advice for the best results
Adjust the amount of jalapeno to control the heat level.
For a smoother chutney, strain after blending.
Store in an airtight container in the refrigerator for up to a week.
Everything you need to know before you start
5 minutes
Can be made a day in advance.
Serve in a small bowl alongside the main dish.
Serve with samosas, pakoras, or grilled meats.
Use as a spread for sandwiches or wraps.
The acidity and slight sweetness of a dry Riesling complement the chutney's flavors.
The hoppy bitterness of an IPA can cut through the richness of the dish it is paired with.
Discover the story behind this recipe
A staple condiment in Indian cuisine.
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