Include in Print View:

Lamb Dip

Lamb Dip recipe image
This vibrant Plum Tomato Chutney, known as Tamatar Sarso ki Chutney, captures the bold essence of South Indian cuisine. Infused with the earthy warmth of roasted coriander and cumin seeds, the heat of dried red chilies, and the distinct pop of black mustard seeds, it offers a complex, tangy flavor profile. The addition of fresh or dried curry leaves provides an aromatic lift that pairs beautifully with the acidity of tomatoes. It serves as a perfect condiment for flatbreads, papadums, or as a side to rich meats like masala lamb chops. Simple to prepare yet deeply satisfying, this chutney brings restaurant-quality flavor to your home table.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 685.4
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant Plum Tomato Chutney, known as Tamatar Sarso ki Chutney, captures the bold essence of South Indian cuisine. Infused with the earthy warmth of roasted coriander and cumin seeds, the heat of dried red chilies, and the distinct pop of black mustard seeds, it offers a complex, tangy flavor profile. The addition of fresh or dried curry leaves provides an aromatic lift that pairs beautifully with the acidity of tomatoes. It serves as a perfect condiment for flatbreads, papadums, or as a side to rich meats like masala lamb chops. Simple to prepare yet deeply satisfying, this chutney brings restaurant-quality flavor to your home table.
Ingredients
  • 1 tablespoons Coriander seeds
  • 1 teaspoons Cumin seeds
  • 1/2 teaspoons Black peppercorns
  • 1/4 cups (65 ml) oil
  • 2 Teaspoons black mustard seeds
  • 5 To 6 fresh or dried curry leaves, torn
  • 2 Dried red chili peppers, broken in half
  • 1 tablespoons Minced garlic
  • 1 Small red onion, minced (about
  • 1/4 Cup/50 g)
  • 1/2 teaspoons Paprika
Directions
  1. 1
    Heat the oil in a small skillet or saucepan over medium heat.
  2. 2
    Add the black mustard seeds and cook until they begin to splutter, about 30 seconds.
  3. 3
    Add the curry leaves and dried red chili peppers, frying for another 30 seconds until the leaves crisp.
  4. 4
    Add the minced onion and garlic, saut&# 195;©ing until the onion becomes translucent and soft, about 3-4 minutes.
  5. 5
    Stir in the coriander seeds, cumin seeds, black peppercorns, and paprika, cooking for 1 minute until fragrant.
  6. 6
    Remove from heat and allow the mixture to cool slightly before blending or serving as a chunky dip.

Nutrition Facts

Amount Per Serving
Calories 685.4kcal
% Daily Value *
Total Fat 27.9g43%
Saturated Fat 4.3g22%
Cholesterol 0.0mg0%
Sodium 55.3mg3%
Total Carbohydrate 132.6g45%
Dietary Fiber 47.7g191%
Sugars 2.4g
Protein 18.0g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This chutney is inspired by South Indian flavors and pairs excellently with flatbreads, chips, or crisped papadum. It also complements Masala Lamb Chops or Crunchy Potato and Corn Croquettes.

The dip can be made in advance and served either warm or at room temperature.

While red wine vinegar is a popular choice for acidity, you can substitute it with any vinegar or fresh lemon juice to adjust the tanginess to your preference.

Store in an airtight container in the refrigerator for up to one week.

This recipe yields approximately 1 cup (400g) of chutney.

Keywords: chutney, dip, indian, south indian, tomato, mustard seeds, curry leaves, vegan, condiment, spicy, tangy, garlic, onion, cumin, coriander, paprika, vegetarian, appetizer, side dish, homemade, quick
Read it online: https://www.chefs-mate.com/recipe/lamb-dip/