Carrot-Tamarind Chutney

Name: Carrot-Tamarind Chutney
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

Side Dishes
Asia
Indian
Fruits & Vegetables
Vegetables
Quick
Condiments

By Erica Turner ･ 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.

SERVES Makes about 1 cup

TIME 15 minutes

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