You’ll often find tamarind chutney served with Indian food like samosas, pakoras, chaats, vada pav, aloo tikki, and others. Additionally, Indian spices and other ingredients like cumin, ginger powder, cayenne pepper, coriander, anise seed, or black salt can also be added for more flavor.
To this, a touch of sweetness is added with sugar, jaggery, or honey. It starts with making tamarind concentrate, the liquid that’s extracted from the pulp. To this sauce, recipes often add a complex mix of flavors and Indian spices. It’s more of a jelly-like sauce, often used as a condiment, where tamarind concentrate is the base. Tamarind chutney is a specific type of Indian tamarind sauce that falls under the category of chutneys in Indian cuisine. This easy dipping sauce recipe is not spicy, instead it makes a slightly sweet and sour tamarind dipping sauce. In Thailand, a spicy tamarind dipping sauce is often eaten with bites and finger food, or fried food like spring rolls, fish cakes, or look chin (Thai street food meatballs). The taste is lightly sweet and sour, sometimes with a spicy kick, depending on the recipe and the ingredients. It’s made by combining tamarind concentrate or pulp with a bunch of other ingredients such as sugar, cumin or other spices, and sometimes fruits. Tamarind sauce is a dipping sauce that uses tamarind as the key ingredient. Tamarind tastes sweet and sour, and all of that flavor is concentrated in the pulp. Inside the pot is a brown pulp that surrounds the tamarind seeds.
TAMARIND CASHEW RECIPES CRACKED
The pods are both long and short, with an outer shell that can be cracked open. Tamarind trees can be found in Africa, Southeast Asia and tropical regions around the world. Tamarind fruit is a brown, pod-like fruit which grows on the tamarind tree.
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