Carrot-Tamarind Chutney
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By Appears in Cook's Illustrated July/August 2022
Use produce that you have on hand to make these richly spiced fritters from the Indian subcontinent—and don’t forget a vibrant chutney (or two) for dunking.
WHY THIS RECIPE WORKS
This sweet-tart chutney is an ideal complement to our crispy, craggy, generously spiced pakoras. It comes together easily in the food processor: We blended carrot and onion with sweet-tart tamarind juice concentrate, water, lemon juice, sug...
