This is an excellent accompaniment for anything that calls for a bit of sour and spice. You can buy tamarind in many forms (see page 348); some have added salt and/or sugar, and some do not. Here we recommend the pure blocks of pulp and seed. If you can find the tamarind paste that has no seeds, only flesh, then use half the quantity suggested. Tamarind chutney is used in vada pau (page 174), aloo tikki chaat (page 183), dahi bhalla chaat (page 180), bhel (page 163), soft-shell crab masala (page 202) and chilli pomelo salad (page 115); it also goes very well with fried dishes and snacks, such as okra fries (page 179), samosas (pages 166 and 172) and prawn koliwada (page 201).
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