Tamarind Chutney with Samosas

Chutney

• 10 Badia Tamarind Pods
• 2 ½ cups water
• 15 fresh dates
• 2 to 3 cloves fresh garlic or 1 tsp. garlic paste
• Badia Sea Salt (to taste)
• Badia Ground Jalapeño (to taste)

Samosas

• 1 cup all-purpose flour
• 2 tablespoons vegetable oil

Samosas Filling

• 2 large potatoes (boiled)
• 1 onion, chopped
• 2 green chilies, very finely chopped
• 3 tablespoons oil
• 1⁄2 teaspoon ginger, grated
• 1⁄2 teaspoon garlic, crushed
• Badia Coriander seed (just a few seeds needed)
• 1 tablespoon cilantro, finely chopped
• 1 tablespoon Badia Lemon Juice Concentrate
• 1⁄2 teaspoon Badia Ground Turmeric
• 1⁄2 teaspoon Badia Garam Masala
• 1⁄2 teaspoon Badia Chili Powder
• Badia Sea Salt (to taste)

Chutney

• Allow tamarind to sit in 1 ½ cups warm water for about 1 hour. The water should turn brown as it absorbs the flavor of the tamarind
• Squeeze the tamarind to release juices periodically through the hour
• Roughly chop dates and soak in 1 cup warm water for 15 to 20 minutes to allow them to soften
• Once soft, squeeze the dates to form a paste with the water
• The mashed-up dates will form the base of the chutney and should thicken the water
• Add the tamarind-flavored water to thin out the chutney, avoiding any fibers or seeds in the tamarind
• Once combined, stir until the consistency is smooth (a few chunks of dates are okay and can be desirable)
• The tamarind’s sour flavor combines with the date’s sweetness
• Finish the chutney by adding salt, garlic and jalapeños to taste
• Serve with samosas

Samosas

• Mix together the flour, oil and salt
• Add a little water, until mixture becomes crumbly
• Keep adding water, kneading the mixture till it becomes a soft pliable dough
• Cover with a moist cloth and set aside for 20 minutes
• Beat dough on a work surface and knead again
• Cover and set aside

Samosas Filling

• Heat 3 tbsp oil
• Add ginger, garlic, green chillies and few coriander seeds
• Stir fry for 1 minute, add onions and saute till light brown
• Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala
• Stir fry for 2 minutes
• Add potatoes
• Stir fry for 2 minutes
• Set aside and allow to cool
• Divide dough into 10 equal portions
• Use a rolling pin, roll a piece of dough into a 5″ oval
• Cut into 2 halves
• Run a moist finger along the diameter
• Roll around finger to make a cone
• Place a tablespoon of the filling into the cone
• Seal the third side using a moist finger
• Deep fry the samosas on low to medium heat until light brown