Subj : Paneer Pakoras & Sauces, Part 2
To   : All
From : Ben Collver
Date : Tue Nov 18 2025 06:25:26

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Paneer Pakoras PT 2
 Categories: Indian
      Yield: 16 Pakoras
 
           See part 1
 
  Tamarind Chutney:
  
  Break the tamarind into small pieces and soak in boiling water for 1
  hour. Mash it into a pulp and strain, pressing the tamarind into the
  strainer to remove all the pulp. Add sugar to the pulp. Mix well. Add
  the remaining ingredients. Mix and taste. Add more sugar, salt, or
  pepper as needed. Chutney can be refrigerated for 2 to 3 months.
  
  Serving suggestion:
  
  Tamarind chutney is delicious with samosas, pakoras, drizzled over
  dahi vadas, bhel poori, or any kind of chat. It is also delicious as
  a dipping sauce for French fries and as a spread over crackers. Try
  drizzling over rice to add a unique flavor to plain rice.
  
  Variations:
  
  To use as a dip, thicker chutney is ideal. To use as a topping, add
  water to make the chutney thinner.
  
  Add water and ice cubes to serve as a cool spicy drink.
  
  Add equal parts yogurt and chutney to make a dipping sauce.
  
  Recipe by manjulaskitchen.com
  
  Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
  paneer-pakoras-and-sauces.txt>
 
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