Chutney from Tamarind and Dates with Indian Flatbread (Papadam)
A fresh tamarind and date chutney served with homemade papadam, an Indian flatbread. Try this recipe and others from Spoonsparrow!
Ingredients
- 40 g tamarind paste
- 200 g dried dates
- 0.5 tsp ground cumin
- 1 lemon (juice)
- Salt
- Cayenne pepper
- 0.5 cube Yeast
- 250 g wheat flour
- 0.5 tsp Salt
- 5 tbsp olive oil
- 1 tsp ground cumin
- Sea salt
- flour (for working)
Instructions
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1.
For the chutney, stir tamarind paste with 100 ml hot water and let stand. Pit the dates and roughly chop them. Bring to a boil with cumin, lemon juice, salt, cayenne pepper and about 100 ml water. Stir in the tamarind paste and strain through a sieve until a smooth paste forms; adjust consistency with more or less water if needed. Cool slightly and season with additional salt and cayenne pepper.
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2.
For the papadam dough, mix yeast with 125 ml lukewarm water until dissolved. In a bowl combine flour, salt, and 3 tbsp olive oil, then pour in the activated yeast mixture to form a smooth dough that does not stick to the bowl. Cover and let rise in a warm place for about an hour until doubled in size.
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3.
Mix cumin with remaining olive oil.
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4.
On a floured surface, knead the dough again and roll into a log of about 5 cm diameter. Slice into equal pieces and roll each thinly on a well-floured surface to a diameter of roughly 10 cm. Heat a large non-stick pan over medium heat and cook the dough circles for 1–2 minutes per side until crisp. Brush lightly with cumin oil and sprinkle sea salt. Cool on a rack.
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5.
Repeat until all dough is used, then serve with the chutney.
