SWEET TAMARIND CHUTNEY
This is an East Indian sweet tamarind chutney.
Provided by STEELTOWN
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
- Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.
Nutrition Facts : Calories 112.7 calories, Carbohydrate 25.7 g, Fat 1.5 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 3.3 mg, Sugar 22.5 g
SWEET TAMARIND CHUTNEY
This is a Gordon Ramsey recipe that I found to go with the Morrocan Stuffed Chicken & Roasted fennel recipe I have posted on here. Though this chutney is of Indian cuisine it goes very well with both Indian & North African dishes. You can store this up to 3 days before using, and in my opinion aking it up in advance not only is easier, but tastes extra lovely too. *** You can use soft brown sugar OR jaggery.. RZ wont recognise jaggery so I have listed ingredient as soft brown sugar.
Provided by JinxTheCat
Categories Chutneys
Time 35m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Using your hands break the block of Tamarind down into smaller pieces first.
- Soak the tamarind in the hot water for 20 minutes.
- Once softened, strain the mixture through a fine sieve and discard the husks and seeds.
- Place a frying pan over a medium heat and add the cumin and coriander seeds. Dry roast them for a minute, then tip the spices into a bowl.
- Place the chilli powder, salt, jaggery or sugar and dates into a blender. Add the roasted cumin and coriander seeds and 2 tablespoons of water and blend to a fine puree.
- Scrape the puree into a bowl and mix in the tamarind extract.
- Stir well and add a little water if you think the chutney is too thick (it should have a thin pouring consistency).
- Cool completely, store in the fridge and eat within 3 days.
TAMARIND - DATE CHUTNEY ( SWEET INDIAN CHUTNEY)
The quantities are guesstimates. You can adjust everything for your taste. Updated 4/3/06 - Addition of ginger powder. Improved the steps
Provided by Sana7149
Categories Asian
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Place the jaggery, dates and water in a deep boiling pan for about 2 hours.
- After the dates become smooth, blend in a mixer till smooth.
- Strain and transfer to the pan again.
- Add the tamarind paste and seasoning.
- Boil till thick enough to coat the back of a spoon thinly.
- Cool again. Store in clean airtight bottles and refrigerate.
- Shelf life of about a month in the refrigerator.
- * Here, I have used tamarind paste. But in case you do not have tamarind, soak the tamarind in water and extract its paste.
- What I usually do is use dry tamarind powder which I get from Indian grocery stores.
Nutrition Facts : Calories 123.2, Fat 0.1, Sodium 296.1, Carbohydrate 32, Fiber 1.4, Sugar 30.1, Protein 0.5
SWEET TAMARIND CHUTNEY
Categories Condiment/Spread Fruit Quick & Easy Tamarind Anise Coriander Gourmet
Yield Makes about 3/4 cup
Number Of Ingredients 10
Steps:
- Gently mash tamarind with water in a small bowl until pulp is softened. Force pulp through a sieve into a 2- to 3-quart saucepan, pressing on and then discarding seeds and thick fibers. Add sugar and cook over low heat, stirring, just until sugar is dissolved, then return mixture to cleaned bowl.
- Toast coriander, cumin, and anise seeds in a small skillet over moderate heat, stirring, until fragrant and a shade darker, about 2 minutes. Cool completely, then finely grind in grinder. Stir spices into tamarind mixture along with chile powder and salt.
- *Available at Indian markets and Kalustyan's (800-352-3451).
TAMARIND CHUTNEY
There is nothing quite like the tangy, sweet and sour sensation of tamarind, the main ingredient in this essential Indian chutney. In chaat, a category of spicy, savory, tangy and crunchy Indian snacks, tamarind chutney provides the pungent, pucker-inducing element that makes those dishes so craveable. In this recipe, from Maneet Chauhan's cookbook, "Chaat" (Clarkson Potter, 2020), the tamarind flavor is sweetened with jaggery, dates and raisins, and brightened up with ginger, with deep umami coming from the chaat masala. It's possible to find high-quality store-bought tamarind chutney, but nothing beats the vibrant flavors of a fresh batch made at home. -Priya Krishna
Provided by Maneet Chauhan
Categories easy, snack, condiments, dips and spreads
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium sauté pan, heat the oil over medium until it glistens, about 1 minute. Add the cumin, coriander, fennel and red-pepper flakes, and sauté until aromatic and lightly browned, about 2 minutes.
- Add the tamarind, jaggery, raisins, dates and fresh ginger, increase the heat to medium-high and bring to a boil. Reduce the heat to medium, and cook until the sauce is thick and coats the back of a spoon, about 10 minutes, stirring occasionally with a wooden spoon to prevent scorching and to encourage the flavors to mingle.
- Remove the pan from the heat and stir in the chaat masala, ground ginger and kala namak. Transfer the chutney to a food processor or blender and blend on high speed until smooth, adding a little water if needed to create a thick but pourable consistency.
- Taste and season with kosher salt. The chutney will keep in a covered container in the refrigerator for up to 2 weeks.
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