souring agent

Balsamic vinegar

5 g1 teaspoon

15 g1 tablespoon

Vinegar density about 1.01 g/ml; 4.93 ml teaspoon.

No true match for balsamic's sweet grape must; closest options below.

• 
  Malt vinegar

  Use 75% of the weight and stir in a pinch of jaggery or sugar. Sharper and less syrupy; taste before adding more.

• 
  White wine vinegar

  Use 80% of the weight plus a pinch of sugar. Cleaner acidity and no dark colour.

• 
  Tamarind paste

  Use 50% of the weight mixed with 2 tsp water. Gives Indian sourness but no grape sweetness.

Bhunee Chaat

Paatra Indian Salad