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1
To make the chutney, combine all the ingredients in a small saucepan and toss to mix.
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2
Place over medium heat, bring to a simmer, cover, and cook until the liquid is almost gone, 8 to 10 minutes.
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3
Or, combine the ingredients in a microwave-safe bowl and microwave for 8 to 10 minutes.
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4
Set the chutney aside, or cool, cover, and refrigerate for up to 1 month.
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5
To make the vindaloo, combine the chopped onion, garlic, ginger, cumin, cinnamon, cloves, and cider vinegar in a food processor and process until as smooth as possible.
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6
Transfer to a large bowl, add the sausage balls, and turn gently to coat evenly.
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7
Cover and place in the refrigerator to marinate while preparing the rest of the ingredients, or for up to overnight.
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8
When ready to cook, heat the oil over medium-high heat in a small, heavy saucepan.
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9
Add the mustard seeds and chiles and saute until the mustard seeds begin to pop, 3 to 4 minutes.
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10
Remove from the heat and set aside.
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11
In a small bowl, soften the tamarind pulp in the warm water for about 30 minutes.
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12
Pour into a fine-mesh sieve set over a bowl to capture the liquid, pressing down on the pulp to extract as much liquid as possible.
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13
Set aside.
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14
When ready to cook the dish, melt the butter in a large enameled pot over medium heat.
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15
Add the sliced onions, stir to coat with the butter, and cook gently until soft and beginning to turn golden, 15 to 20 minutes.
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16
Add the meatballs and their paste, the turmeric, chile powder, salt, and tamarind liquid and bring to a boil over medium heat, turning the sausage balls as needed to coat evenly.
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17
Cover partially, adjust the heat to maintain a gentle simmer, and cook until the sausage balls are almost cooked but are still pink in the center, about 20 minutes.
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18
Gently stir the potatoes into the pot and continue cooking, partially covered, until the potatoes are easily pierced all the way through, 15 to 20 minutes longer.
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19
Transfer the vindaloo to a serving dish.
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20
Serve right away with the yogurt and dried plum chutney on the side.
