This homemade tamarind chutney gets its body and mellow sweetness from chewy dates and earthy palm sugar, while ground ginger and Kashmiri red chile powder add subtle spice.

Simmer chunks of juicy ripe tomatoes to make this aromatic, tangy chutney, which gets its distinct earthiness from fresh curry leaves. I always keep it on hand to serve with biryani, rice, dal, grilled chicken, and more.

10-ingredient samosa potato cakes with peas and a 5-ingredient green chutney. The perfect side dish to any Indian meal!