Our Favourite Chutney for Bhajias
We are going mad for Bhajias this month and there is one chutney, above all others which we love to serve with them: tamarind chutney.
Tamarind chutney is made from the tamarind fruit, which has a unique tangy flavour. To make the chutney, the tamarind pulp is cooked up with jaggery (cane sugar) and spices. If you want to try making it yourself, take a look at our Tamarind Chutney recipe.
When we need a quick tamarind chutney fix, we often turn to Geeta’s Tamarind Chutney. It’s a thick, sticky chutney with bags of flavour. Here are a couple of our top tips for making the most of it:
- Because it is very thick, we like to thin it out with a little hot water. Not only does this make the chutney last longer, it also makes it much easier for dipping. Try this with sliced potato Bhajias.
- Once thinned out, add a bit of extra freshness with some very finely chopped red onion and fresh coriander. Try this one with some sweet potato Bhajias.
- It’s also really tasty added to yoghurt. Blob in a spoonful, give it a taste, and, if you want a more intense flavour, just add a bit more! Try this one with Cauliflower Bhajias.
As well as dipping delicious fried goodies in this chutney, you’ll find all sorts of other uses for it, in marinades, sauces, or dressings! For even more tamarind inspiration, try our recipes for Tamarind Roasted Salmon or the BBQ Lamb Kebabs.