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Indian Chick Peas with Tamarind Chutney
Jan. 10th, 2006 05:40 pmI've mentioned tamarind chutney before when I posted the Pork Tenderloin recipe. Over the holidays, we went to an Indian restaurant in Michigan where the waiter dropped off 2 little bowls of dipping sauces.
Michael: Ooh! pass the tamarind chutney please!
Me: It looks like it but the waiter called it sweet-n-sour sauce. Maybe it's just similar.
Waiter: Oh, that's just because when I say it's tamarind sauce, people ask me what that is. So now I introduce it as sweet-n-sour sauce and then they'll try it. But yes, it's tamarind sauce.
Got this recipe for Amazing Chickpeas from http://www.daadimaskitchen.com and it's pretty spicy. Could halve the amount of red pepper or maybe even omit it since the tamarind chutney already has some spiciness to it. For the step 5 and 6, I ended up doubling the amount of water and chutney and lowering the heat so the water wouldn't evaporate so quickly. The first time I made this, I loved it so much I immediately made a 2nd batch so I could have leftovers. Paired them with rice. To get the shaped rice, pack the rice into a ramekin then carefully shake it out onto the plate.
Michael: Ooh! pass the tamarind chutney please!
Me: It looks like it but the waiter called it sweet-n-sour sauce. Maybe it's just similar.
Waiter: Oh, that's just because when I say it's tamarind sauce, people ask me what that is. So now I introduce it as sweet-n-sour sauce and then they'll try it. But yes, it's tamarind sauce.
Got this recipe for Amazing Chickpeas from http://www.daadimaskitchen.com and it's pretty spicy. Could halve the amount of red pepper or maybe even omit it since the tamarind chutney already has some spiciness to it. For the step 5 and 6, I ended up doubling the amount of water and chutney and lowering the heat so the water wouldn't evaporate so quickly. The first time I made this, I loved it so much I immediately made a 2nd batch so I could have leftovers. Paired them with rice. To get the shaped rice, pack the rice into a ramekin then carefully shake it out onto the plate.
