Indian-Style Nachos with Warm Spices & Tamarind Chutney

Delicious Indian inspired nachos with warm spices and tamarind chutney. Indian grocers sell prepared tamarind chutney, which you can easily substitute for the homemade version here.

Photo by Meredith M.
Adapted from bonappetit.com
Nachos with Indian-style flavors!

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Adapted from bonappetit.com

Ingredients

  • SPICY CHICKPEAS & POTATOES:

  • 1

    (15-ounce) can chickpeas, rinsed

  • 1

    russet potato, peeled, cut into 1/2 inch pieces

  • 3

    tablespoons olive oil

  • 1

    teaspoon garam masala

  • 1/4

    teaspoon cayenne pepper

  • Kosher salt, freshly ground pepper

  • TAMARIND CHUTNEY:

  • 1/2

    cup tamarind concentrate

  • 3

    tablespoons dark brown sugar

  • 1/4

    teaspoon ground coriander

  • 1/4

    teaspoon ground cumin

  • 1/4

    teaspoon ground ginger

  • CHIPS & ASSEMBLY:

  • 1/2

    cup plain Greek yogurt

  • 1

    tablespoon fresh lime juice

  • 1/2

    teaspoon granulated sugar

  • Kosher salt, freshly ground pepper

  • 6

    ounces restaurant-style tortilla chips

  • 1

    cup cheddar cheese, shredded

  • 1

    cup Monterey Jack cheese, shredded

  • 1

    cup fresh mint leaves

  • Indian hot pepper or cayenne, optional; for serving

Directions

SPICY CHICKPEAS AND POTATOES: Preheat oven to 425°F. Toss chickpeas, potato, olive oil, garam masala, and cayenne on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until potato is tender and chickpeas are golden and crunchy, 20–25 minutes. (Keep oven on; you’ll use it for baking nachos.) TAMARIND CHUTNEY: Combine tamarind concentrate, brown sugar, coriander, cumin, ginger, and ¼ cup water in a small saucepan over medium heat. Cook, stirring, until sugar is dissolved and mixture is slightly thickened, about 4 minutes. Transfer to a small bowl and set aside. ASSEMBLY: Whisk together yogurt, lime juice, granulated sugar, and a couple tablespoons water—just enough to thin the yogurt to a good consistency for drizzling. Season with salt and pepper. Arrange half of chips on a 9½-by-13” foil-lined rimmed baking sheet. Top with half of chickpea mixture, then half of each cheese. Repeat layering with remaining chips, chickpeas, and cheese. Bake until cheese is melted and bubbling, about 5 minutes. Serve nachos drizzled with tamarind chutney and yogurt sauce and topped with mint leaves and hot pepper, if using. Notes: Tamarind concentrate, a dark, seedless paste with a tart-sweet flavor, is available at Indian, Middle Eastern, and some Asian markets.

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