Raisin And Tamarind Chutney Food

TAMARIND CHUTNEY

Steps:

• In a medium sauté pan, heat the oil over medium until it glistens, about 1 minute. Add the cumin, coriander, fennel and red-pepper flakes, and sauté until aromatic and lightly browned, about 2 minutes.
• Add the tamarind, jaggery, raisins, dates and fresh ginger, increase the heat to medium-high and bring to a boil. Reduce the heat to medium, and cook until the sauce is thick and coats the back of a spoon, about 10 minutes, stirring occasionally with a wooden spoon to prevent scorching and to encourage the flavors to mingle.
• Remove the pan from the heat and stir in the chaat masala, ground ginger and kala namak. Transfer the chutney to a food processor or blender and blend on high speed until smooth, adding a little water if needed to create a thick but pourable consistency.
• Taste and season with kosher salt. The chutney will keep in a covered container in the refrigerator for up to 2 weeks.

NADIR MONJI (SPICY, CRISPY-FRIED LOTUS ROOT) WITH TAMARIND CHUTNEY

Steps:

• In a large bowl, stir together the rice flour, chile powder, ajwain, and cumin. Season with salt.
• Pat the lotus roots dry to remove excess moisture and line a plate with paper towels for draining.
• Pour 5 inches oil into a deep heavy-bottomed pot and heat over medium-high heat to 350 degrees F on an instant-read thermometer (or a pinch of flour flicked on the surface sizzles), 7 to 9 minutes.
• Dredge the lotus in the seasoned flour, shaking it in your palm to remove any excess. Working a few pieces at a time (do not overcrowd the pot), fry the lotus root until golden brown on both sides, 3 to 4 minutes, using a slotted spoon to turn it as it fries to ensure even coloring. Use the slotted spoon to transfer the fried lotus to the paper towels and season with more salt or chaat masala if desired while still piping hot. Allow the oil to return to frying temperature between batches.
• Serve immediately with tamarind chutney.
• In a saute pan, heat the oil over medium heat until it glistens, about 2 minutes. Add the cumin, coriander, fennel, and chile flakes and saute until aromatic, about 2 minutes. Add the fresh ginger, raisins, dates, tamarind, and jaggery, increase the heat to medium-high, and bring to a boil. Reduce the heat to medium and cook until the sauce is thick and coats the back of a spoon, about 10 minutes, stirring with a wooden spoon occasionally to prevent scorching and to encourage the flavors to mingle.
• Remove the pan from the heat and transfer the chutney to a food processor or blender and blend on high speed until smooth. Transfer to a bowl and stir in the chaat masala, black salt, ground ginger, and a large pinch of salt. Taste and season with more salt if necessary. The chutney will keep in a covered container in the refrigerator for up to 2 weeks.

RAISIN AND TAMARIND CHUTNEY

Steps:

• Combine all ingredients in a blender or processor, and puree, scraping down as needed, until there are no lumps left.
• Add a little bit more water as needed to make a mixture that is thick but not stiff.