Mel’s Tangy Tamarind Chutney

This is a versatile and delicious, piquant chutney sauce. This recipe comes from the south where they love to use a lot of tamarind. Traditionally this chutney was made for the humble samosa, as its sweetness perfectly compliments the hot and spiced potato filling in a samosa. Try this yummy chutney with roast meat sandwiches, in grilled paninis or with smoked chicken. Great to serve on an anti-pasto platter with cold, spicy meat slices. You could also use it as a marinade for pork or chicken wings and then slap them on the bbq – delicious! An absolute must in your fridge at all times.

TRIVIA: During the Indian Monsoon rains, when the weather is hot and humid, we love to stay indoors and cook up a batch of hot onion bhajis (bhajiyas – deep fried fritters made of sliced onions, chickpea flour, spices and water). These would be doused in Tamarind Chutney and washed down with hot, sweet Chai (Spiced Tea).