Carrot-Tamarind Chutney
By Erica TurnerPublished on May 18, 2022
Time
15 minutes
Yield
Makes about 1 cup
Ingredients
½ cup chopped peeled carrot ¼ cup chopped red onion 3 tablespoons tamarind juice concentrate 2 tablespoons water 1 tablespoon lemon juice 2 teaspoons sugar ½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon table salt
Before You Begin
Tamarind juice concentrate can be found in South Asian markets.
Instructions
- Process carrot and onion in food processor until finely chopped, about 20 seconds, scraping down sides of bowl halfway through processing. Add tamarind concentrate, water, lemon juice, sugar, cumin, coriander, and salt and process until combined, about 20 seconds, scraping down sides of bowl halfway through processing (mixture will not be completely smooth). Transfer to bowl and serve. (Chutney can be refrigerated for up to 3 days.)
Time
15 minutesYield
Makes about 1 cupIngredients
½ cup chopped peeled carrot
¼ cup chopped red onion
3 tablespoons tamarind juice concentrate
2 tablespoons water
1 tablespoon lemon juice
2 teaspoons sugar
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon table salt
Ingredients
½ cup chopped peeled carrot
¼ cup chopped red onion
3 tablespoons tamarind juice concentrate
2 tablespoons water
1 tablespoon lemon juice
2 teaspoons sugar
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon table salt
Ingredients
½ cup chopped peeled carrot
¼ cup chopped red onion
3 tablespoons tamarind juice concentrate
2 tablespoons water
1 tablespoon lemon juice
2 teaspoons sugar
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon table salt
Why This Recipe Works
This sweet-tart chutney is an ideal complement to our crispy, craggy, generously spiced pakoras. It comes together easily in the food processor: We blended carrot and onion with sweet-tart tamarind juice concentrate, water, lemon juice, sugar, and salt. Cumin and coriander echoed the earthy, citrusy notes of the pakoras.
Before You Begin
Tamarind juice concentrate can be found in South Asian markets.
Instructions
- Process carrot and onion in food processor until finely chopped, about 20 seconds, scraping down sides of bowl halfway through processing. Add tamarind concentrate, water, lemon juice, sugar, cumin, coriander, and salt and process until combined, about 20 seconds, scraping down sides of bowl halfway through processing (mixture will not be completely smooth). Transfer to bowl and serve. (Chutney can be refrigerated for up to 3 days.)
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