Name: Carrot-Tamarind Chutney
Total time: 15 min
Yield: Makes about 1 cup
Cuisine: Indian, Asia
Ingredients: ½ cup chopped peeled carrot; ¼ cup chopped red onion; 3 tablespoons tamarind juice concentrate; 2 tablespoons water; 1 tablespoon lemon juice; 2 teaspoons sugar; ½ teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon table salt

Why This Recipe Works

This sweet-tart chutney is an ideal complement to our crispy, craggy, generously spiced pakoras. It comes together easily in the food processor: We blended carrot and onion with sweet-tart tamarind juice concentrate, water, lemon juice, sugar, and salt. Cumin and coriander echoed the earthy, citrusy notes of the pakoras.

Before You Begin

Tamarind juice concentrate can be found in South Asian markets.

Instructions

Process carrot and onion in food processor until finely chopped, about 20 seconds, scraping down sides of bowl halfway through processing. Add tamarind concentrate, water, lemon juice, sugar, cumin, coriander, and salt and process until combined, about 20 seconds, scraping down sides of bowl halfway through processing (mixture will not be completely smooth). Transfer to bowl and serve. (Chutney can be refrigerated for up to 3 days.)