tamarind sauce

These vegetarian nachos take their cues from paapdi or papri chaat, the spicy, tangy and sweet Indian snack of fried dough wafers piled with chickpeas, tomatoes, onions, yogurt and various chutneys. This take starts with standard nacho elements: tortilla chips, black beans and a healthy amount of bubbly, melted cheese. But the classic chaat pairing of spicy and verdant cilantro chutney with sweet and sour tamarind sauce provides another level of brightness and complexity. Don’t skip the chhonk, a sauce made of melted ghee, cumin seeds and red chile powder that is drizzled over the top of the nachos. It provides a rich finish and even more crunch.

Indian-ish Nachos With Cheddar, Black Beans and Chutney

Indian green chile

lime juice

sugar

kosher salt,

black beans,

Kosher salt

(8-ounce) bag white corn tortilla chips, preferably unsalted

red onion, finely chopped

Roma tomatoes,

Cheddar cheese (about 1 pound)

store-bought tamarind sauce (or 1/4 cup date syrup lime juice)

ghee oil

cumin seeds

red chile powder,

Greek yogurt,

Heat the oven to 425 degrees. Make the chutney: In a blender, combine the cilantro, green chile, lime juice, sugar and salt and blend until smooth. If the mixture is too thick to blend, add up to 3 tablespoons water, a tablespoon at a time, to get it going. Taste and adjust the salt and lime juice, if needed. Set aside.

In a medium bowl, lightly mash the beans with a fork (this is so they won’t roll off the chips), and season them with salt. On a foil-lined 13-by-18-inch sheet pan, arrange half the chips, followed by half the beans, onions, tomatoes and cheese (in that order). Repeat to make a second layer. Bake for 7 to 10 minutes on the highest rack of the oven, until the cheese is melted and bubbling.

While the nachos are in the oven, make the chhonk: In a small pan or a butter warmer over medium-high, heat the ghee. Once the ghee melts (or the oil begins to shimmer), add the cumin seeds and cook until they start to sputter and brown, about 15 seconds. Immediately remove the pan from the heat and stir in the red chile powder. Set aside.

Evenly drizzle the cilantro chutney and the tamarind sauce on top of the nachos, followed by the chhonk. Add a few dollops of the Greek yogurt, if using.

Here’s a really easy, tangy, spicy, sweet, and sour Tamarind sauce. Use as a glaze for grilled meats, or as a dipping sauce for everything from chicken wings to Indian fried pakoras. &nbsp;Five minutes in the microwave, and you’re done!

Tamarind Sauce | Tamarind Chutney

tamarind paste

water

Salt

Cayenne Pepper

agave nectar

Cumin

Coriander

Splenda

Mix water and tamarind paste together until all lumps have been dissolved.

Add all other ingredients.

Microwave for 5 minutes, stirring halfway through.

Taste and adjust. You want a good mix of hot (cayenne), sweet (agave &amp; Splenda), spiced (cumin &amp; coriander) and tart (tamarind).

Serve with fritters, latkes, tater tots, french fries, or use as a glaze for grilled meats and cooked chicken wings.

This easy tamarind sauce recipe is a deliciously sweet and sour condiment that can be used as a dipping sauce for samosa chaat or a marinade for meat and fish!

Easy Tamarind Sauce Recipe

Tablespoons concetrated tamarind paste

C boiling water (You can use less

Tablespoon jaggery, palm sugar or brown sugar

knob ginger (sliced thinly. Substitute

chili

½ Tablespoon light soy sauce

Remove 2 Tablespoons of Tamarind paste from the tamarind brick. (More or less- the tamarind is quite sticky so it&#39;s hard to be exact.)

Place the tamarind in a small bowl with 1 Cup of hot or warm water till the pulp has softened. (The water should have turned brown.)

Strain the tamarind liquid through a sieve, making sure to press out all the water.Note: you may need to massage the pulp with your hands to break the strings apart.

Discard the seeds and stringy bits left in the sieve. Keep the tamarind water for your sweet tamarind chutney (see below.)

Making tamarind water

Pour the tamarind water into a small saucepan, followed by the soy sauce, brown sugar, ginger and chili. Cook over medium heat to medium-high heat till thick and syrupy. I cooked mine for about 15-20 minutes but you can shorten the time if you want a thinner sauce.

Taste and if you&#39;ve boiled it down a bit too much (and it&#39;s become a bit salty), add more sugar and/ or more water.Note: remember to stir every now and then or the sugar will catch at the bottom of the pan!

Making tamarind sauce

Top 3 tamarind sauce recipes from across the web

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Tamarind Sauce | Tamarind Chutney

Easy Tamarind Sauce Recipe

Top 3 tamarind sauce recipes from across the web

The most viewed tamarind sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Indian-ish Nachos With Cheddar, Bla...

Tamarind Sauce | Tamarind Chutney

Easy Tamarind Sauce Recipe

The most viewed tamarind sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine