Thursday, April 30, 2020

[RECIPE] Tomato Tamarind Chutney Dip

This chutney recipe is a simple yet appetizing Indian-inspired dip with subtle spiciness and kick of mouth-watering sourness, making it the perfect pair for flatbreads or sourdough bread. Add this to your themed parties as pica-pica relish or as a centerpiece for intimate dinner with friends and relatives.

chutney recipe

A perfect flatbread dip

I decided to make this recipe so I have a good dip to pair with the 3-day stock of flatbreads that were gifted to me. I haven't replenished my pantry since the enhanced community quarantine was implemented. Like always, I have to make use of what I already have. I also love the sustainability of using what's already in the kitchen. It also feeds the introvert in me and my insatiable appetite for creativity.

chutney dip with tomato and tamarind

Chutney is to India while we have the basic sawsawan of garlic, onions, and chili here in the Philippines. I have to admit that the flavor of Indian cuisine is more complex than Filipino cuisine. Chutney recipe can be as diverse as complex as the Indian cuisine itself. It means I have more creative room to play around and work with a chutney recipe as long as I keep its base ingredients such as chili and garlic.

chutney dip with tomato and tamarind

I initially thought that my combination of spices might be a bit subtle than I would have liked due to the unavailability of cumin in my pantry. I was surprised that with the ingredients I used, it still took that pleasant kick of spices. The tamarind gave off a fresh burst of sourness to every dip and into your mouth, making you want some more.

I can already imagine making another of this dip for pica-pica bread slices. It seems like also a good starter over beer. You should consider making this for your next get-together.

Write recipe photo description here

Appetizing Indian-inspired dish with subtle spice and kick of mouth-watering sourness

  • 2 pieces chili / siling labuyo
  • 1/2 tamarind
  • 1 medium-sized tomato
  • 1 tbsp mayonnaise
  • 1 tbsp crushed pumpkin seeds
  • 1 tbsp olive oil
  • 1 cup water
  • 1/2 tsp pepper corns
  • 1/4 tsp ground black pepper
  • 1 tbsp brown sugar
  • 1/4 tsp iodized salt
  • 4 pieces minced garlic cloves
  1. Heat pan on low-medium fire.
  2. Once heated, add olive oil right away. Olive oil has low smoke point which means it smokes and burns quicker than other cooking oils.
  3. Sautee garlic until brown. Add chili and tomato slices. Allow the juice from tomato to seep out and mix with the oil. Add the rest of the ingredients and mix well. Simmer until sauce is reduced to a thick, creamy texture.
  4. Serve with naan, roti or your choice of bread.

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