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#467540 11/11/08 04:54 PM
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VA_Jat Offline OP
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I buy samosas from an Indo-Pak grocer in Richmond, and He has a dipping sauce that he will not share the recipe. It has a dark color, and is sweet & spicy. I am guessing a tamarind base, with sugar and vinegar. If anyone knows what I'm talking about, I would love to find out how to make it at home. Thanks!

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I will dig up a recipe and post soon. It is usually a combination of tamarind, dates, raw sugar (jaggery) and other spices. I will post when I have a few minutes.

I do have a great recipe for a cilantro chutney which is also a great dipping sauce for samosas and other Indian snacks. Leave a note if you are interested, and I will post it.

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Please share both. I am still wanting the recipe for the Samosa too. I requested a while back, and no one noticed my post.

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Here is the cilantro chutney recipe. This is an Afghani/Indian recipe.

8oz Cilantro leaves
2 to 4 cloves fresh garlic, minced
3 to 6 fresh green chilies, depending on heat and heat tolerance
Juice of 2 limes (start off with juice of 1 lime)
4 fresh mint leaves
1 tbl spn olive oil
Water
2 tbl spns walnuts, chopped
Salt to taste

Place all ingredients in the blender. Add just enough water to allow the ingredients to move in the blender. Grind to a medium smooth paste. Add salt to taste, adjust lime juice content to suit your taste. Allow to stand for at least 1 hour before serving.

Notes: You can eliminate the olive oil if you wish, but the olive oil adds a little richness to the chutney. You can also replace the lime juice with vinegar, but I like the freshness of the lime juice.


Last edited by geonerd20; 11/12/08 11:06 PM.
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It's almost like making pesto. Thanks. I'm trying it!

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TAMARIND DATE CHUTNEY

8-oz � Dates, pitted and chopped
1.5-in ball � Tamarind
�-tpsn � chili powder (powdered dried red chilies)
�-tspn � cumin powder
2 cups water
Salt to taste

Soak the ball of tamarind in 1 cup of water. Microwave for 30 seconds. Remove from microwave. Allow to stand for 1 hr. When cool, knead the tamarind with your fingers to break down the tamarind. Strain and collect the extract. Discard the solids.

Combine the dates, tamarind extract, 1 cup of water, chili powder and cumin powder in a sauce pan. Bring to boil over medium high heat. Then lower heat to low and simmer for 15 minutes.

Cool and blend to a paste/liquid in a blender of food processor.

Add salt to taste.

NOTE: You can find tamarind in an Indian or Asian grocery store. It comes in the form of a slab � about 1 in. by 3 in. by 5 in. I prefer the product from Thailand because it is a bit more processed than the Indian product.

Last edited by SG_Indian_Food; 11/25/08 09:11 AM.
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Thank you for the recipe, are you sure that I need to microwave for 30 minutes? At what power?

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Newbies welcome to the forum, We hope that you all enjoy your stay!
Rosie


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My bad! That should be 30 seconds. eek

ATTENTION MODERATOR: Is there any way that my Tamarind Date Chutney recipe can be changed to show 30 secs instead of 30 mins??

Last edited by geonerd20; 11/14/08 06:39 PM.
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How did the cilantro chutney turn out??

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The green chutney is usually a mint or cilantro chutney (sometimes a combination). Here are a few of my chutney recipes:

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I haven't tried it yet but I will! I have happy hour at my house almost every Friday, and I do a theme each week. I did a taco bar last Friday. Indian will be on the menu one of these weeks. Still looking for Samosa recipe.

VA_Jat #471273 11/25/08 04:20 PM
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Hi,

These are some wonderful samosa recipes:

Manjula's Kitchen
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Last edited by SG_Indian_Food; 11/25/08 04:20 PM.

SADHANA GINDE, Indian Food Editor

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Fabulous... thank you!

dmichelle #486875 01/21/09 02:41 PM
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I made the samosa filling... BUT..... I am not good at dough making or frying so I used tortillas and the George Forman Grill.

They were super good and not as fattening. It's my newest favorite thing to make.

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