Many years ago, in 2018 to be exact, I made some Tamarind Chutney. It sat unused in our fridge until last month when I stirred some into quark to make a dip for Fenugreek Crackers.
The dip was delicious! But, I can't find the recipe I used for the Tamarind Chutney, so I bought some organic Tamarind Chutney from Pure Indian Foods, and it's just as good.
Tamarind Chutney and Quark Dip
The recipe is a simple un-recipe:
- Start with 1 T. chutney and 2 cups quark, both at room temperature.
- In a small bowl, stir the chutney into the quark and taste it.
- Continue stirring either chutney or quark into the bowl until it tastes good. Sometimes I like more, sometimes less.
You're welcome!
NOTE: Quark is German cream cheese. Use farmer cheese or cream cheese if you can't get quark. OR ... Make your own cream cheese using milk, lemon juice, and salt!
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