Spiced Indian Chutney for Dipping

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Spiced Indian Chutney for Dipping
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1 hr 40 min.


For the chutney
3 Tbsps Tamarind paste
1.333 cups dried Date (pitted and roughly chopped)
½ tsp Cumin powder
lemons (juiced)
cayenne pepper
For the poppadoms
½ tsp Dried yeast
1 ⅔ cups all-purpose flour
½ tsp salt
5 Tbsps olive oil
1 tsp Cumin powder
Sea salt
How healthy are the main ingredients?
Dateolive oillemoncayenne peppersalt

Kitchen utensils

1 Skillet, 1 Bowl, 1 Plate, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Kitchen shears, 1 Citrus juicer

Preparation steps

To make the chutney mix the tamarind paste with 100 ml hot water and set aside.
Place the dates, cumin, lemon juice, salt and cayenne pepper in pot with 100 ml water and bring to a boil. Stir in the tamarind paste and then pass through a sieve. A paste should be left in the sieve. Let cool and season with salt and cayenne pepper.
To make the poppadoms, mix the yeast with 100 ml lukewarm water until smooth.
Mix the flour, salt and 3 tbsp olive oil in a bowl and add the dissolved yeast. Knead into a soft dough. Add a little more water if the dough is too dry. The mixture should not stick to the bowl. Cover and allow to rise in a warm place for approx. 1 hour until the dough is twice its original size. Mix the cumin with the remaining oil.
Re-knead the dough on a floured work surface and roll into cylinder approx. 5 cm | 2" Ø. Cut into equal pieces and using lots of flour roll the pieces into very thin circles approx. 10 cm | 4" Ø.
Heat a large non-stick frying pan over a moderate heat and fry the poppadoms one after the other on both sides for approx. 1-2 minutes until crisp. Brush with the cumin-oil and sprinkle with sea salt and let cool on a wire rack. Serve with the chutney.