This is an excellent accompaniment for anything that calls for a bit of sour and spice. You can buy tamarind in many forms (see Cooking powdered spices); 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 aloo tikki chaat