How To Make Samosa Chutney Dip Recipe.(Garlic,Tomato & Amli/Tamarind)

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt maintains creaminess while reducing calories.

mint leaves

🥗Healthier: spinach

💰Cheaper: dried mint

Dried mint is cost-effective and provides similar flavor.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Bell pepper adds color and mild flavor.

coriander leaves

🥗Healthier: parsley

💰Cheaper: dried coriander

Dried coriander is more affordable and has a long shelf life.

Soak 4 dry chilies in 1/2 cup of boiling water for 15 minutes.

Soak 50 grams of tamarind in 150 milliliters of vinegar.

In a blender, add 4 cloves of garlic.

After 15 minutes of soaking, add the dried chilies with the soaking water to the blender and grind until smooth.

Set the chili and garlic mixture aside.

Break down the soaked tamarind and mix it with the vinegar, then strain this mixture into a bowl.

On medium heat, add 2 tablespoons of vegetable oil to a pan.

Add 1 teaspoon of mustard seeds, 10 curry leaves, and half a clove of finely sliced garlic to the oil.

Mix well and fry until the garlic turns light brown in color, then remove from heat and set aside.

In a clean pan on medium heat, add 250 milliliters of tomato sauce or ketchup and 100 grams of tomato puree, mixing well.

Allow the tomato mixture to start heating.

Once it starts heating, add the garlic and chili paste, mixing well.

Now add the vinegar and tamarind mixture, mixing well again.

Add 1 teaspoon of crushed methi and 1 teaspoon of salt, mixing well.

Lastly, add the fried garlic, mustard seeds, and curry leaves to the mixture, mixing well.

Once the chutney comes to a boil, continue stirring to prevent splatter.

Once the chutney is nice and thick, remove it from heat and allow it to cool down.

Once cooled, use a funnel to pour the chutney into a glass bottle or jar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens