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caroline's avatar

Hi Andrea, I've always loved these chutneys and now you've shown me how to make them. Thank you! I'm very intrigued by your mini chopper. Do you think it would be good for chopping small amounts of veg such as cucumbers, carrots, cabbage, etc. for pickling ( if you're thinking I'm thinking of making banh mi, you're correct!)

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Annada D. Rathi's avatar

Hello Andrea, So, so happy you decided to write about these 2 chutneys, they are the base for a group of iconic Indian street food dishes called, chaat. Long live chaat, which, btw, is perfect to enjoy on a hot, long weekend. I have drizzled the tamarind or tamarind date chutney on vanilla ice cream for an off-beat dessert. Have you had Bombay Sandwich? Acc to me it's the best use of cilantro or cilantro/mint chutney?

https://chutneylovers.substack.com/p/bombay-sandwich-street-food-packed?r=4wb7m

Happy 4th to you!

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Emily's avatar

You mentioned refrigerating tamarind pulp at home for longer storage, but where am I likely to find it in the store? Also, what is the process of breaking down the pods? And what is the approximate yield per pound of pods? I’m also wondering where I can find an 1/8 teaspoon measuring spoon. I’ve been wanting one since you mentioned using xanthan gum in ginger carrot salad dressing. Thanks, and have a great weekend!

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Andrea Nguyen's avatar

You and Andrea V wanna cool grad level tamarind! Let me write about using the pods, which are sold at hardcore Little Saigon markets and Thai markets. Thanks for the nudge, Emily! Hang on…

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