Carrot-Tamarind Chutney

Name: Carrot-Tamarind Chutney
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

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www.americastestkitchen.com

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Servings: 2

Author : Erica Turner

side dishes asia indian

Ingredients

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Instructions

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Step 1

Tamarind juice concentrate can be found in South Asian markets.

Step 2

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.)