The 5-Ingredient Sweet-and-Sour Sauce That Has a Permanent Place In My Fridge
Serious Eats / Vicky WasikIt's rare to find mint chutney without its partner in crime, sweet-and-sour tamarind chutney. Store-bought and restaurant versions are often sickly-sweet, loaded with corn syrup and sugar. Instead, my homemade chutney recipe gets its body and mellow sweetness from chewy dates and earthy palm sugar.Tamarind can be found in many forms, from jarred concentrates to dried whole pods. Here, I've used seedless tamarind paste, which gives all the flavor of the fresh pods without any of the fuss. A quick steep in hot water softens the dates and tamarind and melts the palm sugar, readying it all to be blended into a smooth chutney.In a small saucepan, combine dates, tamarind paste, ginger powder, chile powder, sugar, and 3/4 cup (175ml) water and bring to a boil. Remove from heat and set aside, covered, for 10 minutes to soften the tamarind paste and dates. Serious Eats / Vicky WasikUsing a blender, purée until smooth , scraping down the sides of blender jar as needed(if chutney is too thick, add 1 tablespoon of hot water at a time to reach desired consistency), then pass through a fine-mesh strainer to remove any fibrous bits. Store in an airtight container.Serious Eats / Vicky WasikSpecial EquipmentFine mesh strainerNotesKashmiri red chile powder is mild and fruity. If you cannot find it and wish to substitute cayenne pepper, be sure to cut the amount used in the recipe by half.Make-Ahead and StorageThe chutney can be refrigerated in an airtight container for up to 2 weeks.Read MorePapri Chaat (Indian Street Snack With Potato, Chickpeas, and Chutneys) RecipeA Guide to the Essential Street Food of India
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