Imli Aur Dhaniye Ki Hari Chutney (Tamarind & Cilantro Dip)

"Before posting this recipe I checked recipezaar to see if it was already posted. There are many chutney recipes with either coriander or tamarind or even both ingredients but none of them has the core ingredient crushed red peppers. This chutney is spicy & sour at the same time. It can be stored in a tight lid jar for almost a month in the fridge. Enjoy it with snacks or just plain kababs or Kichdi."
 
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photo by Georgiapea photo by Georgiapea
photo by Georgiapea
photo by Georgiapea photo by Georgiapea
Ready In:
10mins
Ingredients:
6
Yields:
2 1/2 cups
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ingredients

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directions

  • Blend all the ingredients in a blender or a food processor.
  • If you do not want it too spicy, add only 1/2 tablespoon crushed red peppers.
  • Serve with snacks, kababs, parathas, kichdis or whatever you like.

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Reviews

  1. This is a really nice sauce. I wasn't so sure about using tamarind - I'm really unfamiliar with it. I didn't have any 'juice' and I didn't really know what you meant, SOOOO, I just added tamarind paste/concentrate (made by Tamicon, comes in a jar) to some warm water until it tasted 'right'. Besides not knowing what to do with the tamarind this is really nice. I served it with your Chickpea Pulao and potato kebabs. Thank you! Reviewed for PAC Spring 2009
     
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RECIPE SUBMITTED BY

Mother of two. Self proclaimed food snob who is usually found in her kitchen, if not out in the city trying out new restaurants & bakeries.
 
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