Sweet and sour chutney is a delicious condiment with spring rolls, samosas, chips, crackers, samosas, pakoras, dahi vadas, bhelpuri and any kind of chat. This is also delicious as a dipping sauce for French fries and as a spread over crackers.
Just a dash of this stunning sweet and sour chutney blend spruces up almost all chaat recipes enhances the flavour by leaps and bounds making it a key factor for complete chaat experience. This zesty sweet and tangy dip recipe calls for the use of tamarind, jaggery and roasted cumin powder. Its taste is absolutely lip-smacking.
Tamarind is an interesting fruit which is wonderful in all kinds of preserves. It has a tart but sweet flavour which combines effectively with lemon or vinegar (and spices) to produce a delicious addition to many different foods. We were having burgers for lunch, so it seemed like the perfect opportunity to try out DTE's Tamarind Chutney. Because we had been doing some heavy-duty physical work in the garden, the burgers were substantial - chicken patties, onion, lettuce, egg and coleslaw in cheese buns. The chutney completed the meal perfectly, and my son asked for a third burger because he liked it so much.
Although the chutney contains red chilli, the end result is quite mild. It has an aftertaste similar to that of dates, with the addition of selected spices, so even the teenager (a friend's son) who was helping with the garden said he preferred it to his usual fix of tomato ketchup. He is known to be a burger connoisseur, so that is praise indeed.
I was making some cheese muffins later in the day, when we had all finished the digging, so decided I would try some chutney in the mix. I stirred it through the dough just before cooking, and also added a good pinch of paprika. The muffins smelled good when they came out of the oven, and even better when they were cooling on a rack. The chutney taste was pleasant although not quite as strong as I had expected; next time I will double the amount I used. (For the record, I had used a tablespoon of chutney to 350g flour.)
We took some of these muffins with us on a walk next day and found they were moister than those I usually make. The chutney had made the mixture runnier, and that in turn had resulted in a softer texture. Normally I would serve them with a scrape of butter, but these were fine without. That probably means they are a healthier option as, even with the jaggery and sugar included in the chutney, the fat content is bound to be lower.
I took the last couple on a visit to my aunt (who lives in a retirement village). She thought they were pretty good muffins, almost as good as those she used to make herself, and I noticed that she managed to eat both of them. I asked her what she thought of the flavour. She thought a bit, and then said they just tasted like muffins! She had not noticed the extra flavour. That definitely means that I need to double the chutney next time.
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