Sweet and Sour Dip
by Tarla Dalal
Added to 179 cookbooks
This recipe has been viewed 21889 times
A Thai dip that partly resembles the meetha chutney so commonly used in the preparation of chaat in India. The sweetness of jaggery and the sour flavour of imli combine well, resulting in a delectable Sweet and Sour Dip that goes very well with nachos, papdi and other crispies.
- Combine the tamarind and 1 cup of water in a bowl, mix well using your finger tips for 2 minutes and strain using a strainer. Discard the tamarind and retain the tamarind water.
- Combine all the ingredients, including the tamarind water, in a broad non-stick pan, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
- Cool completely and use as required.
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