Carrot-Tamarind Chutney

Name: Carrot-Tamarind Chutney
Yield: Makes about 1 cup
Cuisine: Asia, Indian
Ingredients: ½ cup chopped peeled, carrot; ¼ cup, chopped red onion; 3 tablespoons, tamarind juice concentrate; 2 tablespoons, water; 1 tablespoon, lemon juice; 2 teaspoons, sugar; ½ teaspoon, ground cumin; ½ teaspoon, ground coriander; ½ teaspoon, table salt

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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.

SERVESMakes about 1 cup

TIME15 minutes

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...

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