Spicy Corn Pakoras With Mango Tamarind Chutney Recipes

MANGO-TAMARIND CHUTNEY

Mango-Tamarind Chutney image

This chutney is sweet, hot and a little sour. You could use green mango in place of the ripe mango. Try this chutney with these spicy corn pakoras.

Provided by David Tanis

Categories easy, quick, condiments

Time 20m

Yield 2 1/2 cups

Number Of Ingredients 9

Ingredients

4 ounces seedless tamarind pulp, about 1/4 cup (or substitute 1/2 cup prepared tamarind juice)
6 tablespoons brown sugar
1/2 teaspoon kosher salt
1/2 cup finely diced red onion
1/2 teaspoon finely chopped fresh red or green chile or 1/4 teaspoon cayenne
2 teaspoons grated ginger
2 medium mangos diced 1/2-inch, about 2 cups
2 tablespoons chopped mint, optional
2 tablespoons chopped cilantro, optional

Steps:

To make tamarind juice, put the pulp in a bowl and cover with 1 cup boiling water. Stir well and let soak for 10 to 15 minutes. Set a fine-meshed strainer over another bowl, add soaked tamarind and press hard with a wooden spoon to extract the juice. This should yield 1/2 cup tamarind juice. Discard the solids left in the strainer. (If using prepared tamarind juice, skip this step.)
Add brown sugar and salt and stir to dissolve, then add onion, chile, ginger and diced mango and toss gently to combine. (Chutney may be prepared several hours in advance.) Just before serving, add mint and cilantro, if using.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 250 milligrams, Sugar 48 grams

SPICY CORN PAKORAS WITH MANGO-TAMARIND CHUTNEY

Spicy Corn Pakoras With Mango-Tamarind Chutney image

Crisp and deeply seasoned, pakoras are Indian fritters that can be made from almost any vegetable. To emphasize the corn flavor here, fine cornmeal joins the more traditional chickpea flour - along with fresh corn. A ridiculously flavorful chutney, which is sweet, hot and a little sour, accompanies the dish. But a jarred version from the supermarket would certainly work in a pinch.

Provided by David Tanis

Categories appetizer, side dish

Time 1h

Yield 16-18 pieces (about 4-6 servings)

Number Of Ingredients 18

Ingredients

1/4 cup chickpea flour
3/4 cup all-purpose flour
1 cup fine cornmeal
1 and a half teaspoons kosher salt
1/2 teaspoon baking powder
1/2 teaspoon turmeric powder
2 1/2 cups fresh corn kernels (about 6 ears corn)
4 tablespoons ghee, clarified butter or vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1 teaspoon finely chopped fresh red or green chile, or 1/4 teaspoon cayenne
1/2 cup chopped scallions
1/2 cup chopped cilantro, tender stems and leaves
1 tablespoon grated ginger
Vegetable oil, for frying
Lime wedges
Mango-tamarind chutney

Steps:

In a mixing bowl, combine chickpea flour, all-purpose flour, cornmeal, salt, baking powder and turmeric.
In a food processor, grind corn kernels to a rough purée. Add purée to flour mixture and stir well to make a stiff batter.
Put ghee in a small pan over medium-high heat. Add cumin, fennel and mustard seeds. When seeds are lightly toasted and begin to pop, pour mixture into the batter. Add chile, scallions, cilantro and ginger, and stir well. (Batter may be prepared several hours in advance.)
Pour vegetable oil into a cast-iron skillet to a depth of 1 inch. Heat on medium-high until oil looks wavy. Using two large soup spoons, carefully slip morsels of batter into the oil, working in batches if necessary. Adjust the heat so pakoras brown gently on one side, about 2 minutes. Turn pakoras and brown on other side, about 2 minutes more. Remove with a slotted spoon or spatula and blot on paper towels. Serve hot with lime wedges and mango-tamarind chutney, or another chutney if desired.

Nutrition Facts : @context http, Calories 486, UnsaturatedFat 20 grams, Carbohydrate 52 grams, Fat 28 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 336 milligrams, Sugar 3 grams, TransFat 0 grams

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