The best way to make a good samosa is to buy them because there are so many available at Indian grocers. I buy mine from West Lynn Superette Dairy, Khyber Spices in Sandringham and Rupa’s Cafe in Freemans Bay. Heat them up and serve with this quick and tasty chutney, which can be used to accompany many Indian dishes.
Ingredients
| 150 g | Tamarind, use seedless variety, chopped (Main) |
| 150 g | Dates, chopped (Main) |
| 50 g | Jaggery, grated |
| 2 cm | Fresh ginger, grated |
| ½ tsp | Chilli flakes |
| 2 cups | Water |
| ½ cup | Plum sauce |
| ½ tsp | Ground cardamom |
| ½ tsp | Ground coriander |
| ½ tsp | Ground cumin |
| 1 | Lemon, freshly zested and juiced |
| 1 | Orange, freshly zested and juiced |
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Directions
- In a saucepan simmer tamarind, dates, jaggery, ginger, chilli flakes, and water until the tamarind and dates are broken down and mixture is gooey, approx. 15 minutes.
- Add plum sauce, cardamom, coriander and cumin powders, lemon and orange zest and juice, and simmer a further 10 minutes to combine flavours. Season to taste with salt and pepper. Cool slightly, then blitz until smooth. Pour into sterilised jars. Refrigerate when open. Makes 5 small jars.
