Raisin And Tamarind Chutney Recipes

RAISIN AND TAMARIND CHUTNEY

Raisin and Tamarind Chutney image

This is a pureed chutney which is quick and easy to make in a blender or food processor. It is made for immediate use but will keep refrigerated for about a week or two. Recipe adapted from the "vegetarian epicure", book two by anna thomas.

Provided by lynnski LA

Categories Chutneys

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 cup raisins
1 tablespoon tamarind paste
6 tablespoons water (more if needed)
1/2 teaspoon ground ginger
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt

Steps:

Combine all ingredients in a blender or processor, and puree, scraping down as needed, until there are no lumps left.
Add a little bit more water as needed to make a mixture that is thick but not stiff.

Nutrition Facts : Calories 304, Fat 0.6, SaturatedFat 0.1, Sodium 401.1, Carbohydrate 80.3, Fiber 4, Sugar 60.1, Protein 3.2

TAMARIND CHUTNEY

Tamarind Chutney image

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

Ingredients

1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon red-pepper flakes
1 (16-ounce) block seedless tamarind pulp, coarsely chopped (see Note)
1 cup jaggery or dark brown sugar
1/4 cup golden raisins
1/4 cup pitted dates, coarsely chopped
1 tablespoon finely chopped fresh ginger (from a 1-inch piece)
1 teaspoon chaat masala
1 teaspoon ground ginger
1/2 teaspoon kala namak (black salt)
Kosher salt

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.

RAISIN CHUTNEY

Raisin Chutney image

We were out of store-bought chutney, I realized, after making an entire dinner of Indian food. I raided my cookbooks for ideas and came across this recipe. I was in luck: my kitchen always has these ingredients on hand! I couldn't find the cayenne pepper, so I ground black peppercorns instead. It's scrumptious and just too easy!

Provided by Seebee

Categories Chutneys

Time 10m

Yield 5-10 serving(s)

Number Of Ingredients 6

Ingredients

1 cup raisins
1 tablespoon chopped fresh ginger
1/2 teaspoon cayenne (fresh ground black pepper also is really good instead)
1/2 teaspoon salt
4 tablespoons water
1/2 lemon

Steps:

Blend all ingredients in a blender to form a coarse paste adding the lemon juice last.
Keeps for about 2 weeks in the refrigerator.

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