Recipe: Tamarind-Yogurt Chutney (Imli or Dahi Ki Chutney) and Homemade Tamarind Paste (Indian)

TAMARIND-YOGURT CHUTNEY
(IMLI OR DAHI KI CHUTNEY)
Makes 1 1/2 cups

"Here tamarind and yogurt are combined but not thoroughly mixed, leaving streaks of white in the chocolate brown. Serve small dollops over warm boiled potatoes, grilled fried eggplant, or boiled chickpeas. It's heavenly."

FOR THE TAMARIND:
2/3 cup tamarind paste (see following)
1/2 cup granulated sugar
1 tbsp minced fresh mint
1 1/2 tsp ground cumin
1 tsp finely grated fresh ginger root
1/2 tsp salt, or to taste
1/4 tsp ground cayenne pepper, or to taste
Freshly ground black pepper
FOR THE YOGURT:
1/2 cup plain yogurt
1 tbsp minced fresh coriander (cilantro)
1 tsp granulated sugar
1/2 to 1 tsp minced green bird's eye chilies
1/8 tsp salt
Freshly ground black pepper
Sprig mint (for garnish)

Combine tamarind ingredients and mix well.

Combine yogurt ingredients and mix well.

TO SERVE:
Put half of tamarind mixture into clear bowl. Pour half of yogurt over top. Pour remaining tamarind mixture over yogurt. Arrange remaining yogurt in large dollop on top. Plunge a table knife straight down center of bowl, moving knife outward in a concentric circle to create swirls of white and brown. Garnish with mint.

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TAMARIND PASTE

1/2 lb (200 g) dried tamarind block

Break block into small pieces. Put in small non-metallic bowl, cover with 2 cups very hot water and set aside for 3 hours or overnight. (Or simmer tamarind and water in a pot for 10 minutes and let cool.)

Set sieve over non-metallic bowl. Empty tamarind and soaking liquid into it. Push down on tamarind with your fingers or back of spoon to extract as much pulp as possible.

Return remaining tamarind to soaking bowl. Add 1/2 cup hot water and mash some more. Return to sieve and extract as much pulp as possible. Don't forget to retrieve the pulp clinging to the underside of the sieve.

Reserve 2/3 cup for above recipe. Pour remainder into an ice cube tray. Once cubes are frozen, transfer to a freezer bag for up to six months.

Adapted from source: Madhur Jaffrey's World Vegetarian by Madhur Jaffrey