The firing spicy green chutney in all chaats brings tears in to your ears where as the datestamarindsweetchutney masks off the spicy-ness with it’s natural sweetness
You could use it in chaats, spread it in sandwiches, use it as a dip for snacks. There are various traditional chaats and nowadays recreated chaats with idli, bread
The sweetchutney can be used as a dip for samosa and chips. It helps out with making mint rice or when mixed with cream cheese it becomes a flavorful spread for sandwiches or wraps
For Seasoning[if. This is one of the many oldest authentic recipes from grandma days and from her kitchen passed on to her daughters and my childhood memories
This recipe calls for a specific spice mix called "panch phoran"- panch= five, phoran= spice. Add the rest of the sugar and simmer for another few minutes on low-med heat
Serve hot with the tamarindchutneyfor dipping. Blend tamarind concentrate, dates, agave syrup, ginger, cumin, 1/4 teaspoon salt and cayenne (if using) in a blender until smooth. Cut each block of tofu crosswise into eight 1/2-inch-thick slices. 1 cup tamarind concentrate, (see Note). 10 small dates, (about 2 1/2 ounces), pitted and coarsely chopped. Pinch-1/4 teaspoon cayenne pepper, (optional). 2 14-ounce containers water-packed firm or extra-firm tofu, drained
If you've never done the warm salad thing before, now's the time. Top with sweetpotato-date mixture, feta, pepitas and drizzle with lemon parsley dressing
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