Sweet Tamarind Chutney Recipes

TAMARIND CHUTNEY

Steps:

• To a bowl, add tamarind, dates, jaggery, 2 cups water and red chilli powder.
• Pour 1 cup water to your pressure cooker, place a rack/ trivet. Keep the bowl of ingredients inside. Cover the bowl. Cover the pressure cooker.
• Pressure cook for 3 whistles on a medium heat. If using Instant pot, press the pressure cook button and set the timer to 9 to 10 minutes.
• Once done, wait for the pressure to release completely. Remove the bowl and add all of the spice powders. Mix and cover immediately so the flavors will be absorbed.
• Cool this completely. Using a masher, mash it very well or blend in a blender. Place a strainer over a large bowl and add the cooked tamarind paste. Pass it through the sieve. Taste test and add more salt and spice if needed.
• Store tamarind chutney in a clear jar and refrigerate.
• Optional: Heat half tsp ghee in a pot. Add hing to it.
• Pour water to the pot. Deseed the tamarind and dates if any. Add them to the pot. Also add jaggery.
• Boil all the 3 ingredients until dates & tamarind turns very soft. If the mixture turns too thick then you can add up another half cup water. Some kind of dates and tamarind need more water.
• Add red chili powder, salt, saunf powder, coriander powder, ginger powder and jeera powder. Mix all of these and continue to cook further for 2 to 3 mins until the flavor of the spices comes out.
• Cool this mixture completely. Check if any tamarind or dates seeds are left in the pulp. Discard them.
• Add the entire mixture to a blender jar and blend until smooth.
• I added about half cup boiled and cooled water at this stage to help blend smoothly.
• Place a sieve or colander over a large bowl. Then transfer the pureed dates tamarind chutney to it and pass through.
• You will get smooth thick tamarind chutney. Add this to a clean moist free glass bottle and store in refrigerator for up to 6 weeks.
• This chutney turns thick due to the addition of dates. So you will need to bring to consistency before using in chaats. Scoop a few tbsps from the bottle to a bowl and add some hot water. Mix up well. This will refresh your tamarind chutney.

SWEET TAMARIND CHUTNEY

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.

SWEET TAMARIND CHUTNEY

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.

SWEET TAMARIND CHUTNEY

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).