Tamarind Chutney
June 29th, 2007 filed under Chutneys / Pickles, VeganThis exotic sweet and sour chutney is a delicious condiment. This chutney can be called the ketchup of the east!
Ingredients:
- 1/2 lb tamarind, seeded
- 2 1/2 cups sugar
- 2 cups boiling water
- 1 1/2 tablespoons roasted ground cumin seeds
- 1 tablespoon salt
- 1 teaspoon black salt
- 1 teaspoon red chili powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon ginger powder
Method
Break the tamarind into small pieces and soak in hot boiling water for one hour. Mash it into a pulp. Strain. Press the tamarind into the strainer so that all the pulp comes out. Add sugar to the pulp. Mix well and add the remaining ingredients. Mix again and taste. Add more sugar, salt or pepper as needed. You can refrigerate the chutney for two to three months.
Serving suggestion
Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vadas, bhel poori, or any kind of chat. This is also delicious as a dipping sauce for French fries, as a spread over crackers, a zesty addition to a rice dish, and even as a veggie dip.
Variations
- To use as a dip, thicker chutney is ideal. To use as a topping, add water to make the chutney thinner.
- Add water and ice cubes to serve as a cool spicy drink.
- Add equal parts yogurt and chutney to make a dipping sauce.
- Try drizzling over rice to add a unique flavor to plain rice.
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August 6th, 2008 at 10:40 am
Hi Renu,
Colander in hindi is channi
August 6th, 2008 at 8:51 am
Hi Renu,
Do you mean “kalonji” the spice? It is called black onion seed in English (they are little flat, black seeds about the size of cumin (jeera).
You can add kalonji to a number of vegetable dishes. Is this what you inquiring about. Please clarify.
Thankyou.
August 6th, 2008 at 8:37 am
Colander what it means in indian language?
August 6th, 2008 at 8:35 am
hi manjula masi kem cho? i m very thankfull to u to give us such reciepies because girls like us in uk, us ………really need these. u really help us like mum
thank u from my whole family
August 6th, 2008 at 4:09 am
Hi Manjula
I am looking for recepie for Kalongi. Do you think you can help?
Renu
August 5th, 2008 at 7:37 pm
Hello Parvathi, Yes you can use jaggery instead of sugar. You do have to use little more jaggery then sugar. Just taste and adjust to your taste.
August 5th, 2008 at 6:47 pm
Dear manjula
can i use jaggery instead of sugar ? if so please let me know the quantity
thank you
July 27th, 2008 at 7:36 am
thanks aunty to tell about this chatney we are using it for long time but a simple tip is that to heat it for 2-5 minutes and than chilled and store by this method u can increas the life of this chatney and tast will be also increase…thank u
July 25th, 2008 at 12:06 am
Hi Manjula,
I was surfing through the net for an authentic “Tamarind Chutney” recipe when i was lucky to stumble upon your great site. However, I noticed some discrepancies
between the ingredients quantities mentioned in the video clip and the print out
recipe. Please clarify so i can start making this delicious chutney.
Thanks in advance,
Abe
July 9th, 2008 at 1:19 pm
Thanks Ma’m, this truned out great! i used it for Pani-puri and papri chaat. and even as a cold drink. Infact, I love all your recipes a lot .
June 17th, 2008 at 2:41 pm
thank u so much mam.i really like yr tamarind chutney.i will try to make it very soon.
thanks onceagain
priya
June 6th, 2008 at 8:42 pm
Hello Neelam, yes you canuse tamrind pulp and I use granulated sugar.
June 6th, 2008 at 11:01 am
Your recipes are simple and awsome. I have tried pani puri and kachori so far. I want to try this chutney:
1. Can I use tamarind pulp instead of whole tamarind?
2. Did you use granulated sugar or confectionary sugar?
Thanks a million
April 22nd, 2008 at 10:29 am
Can ground cumin be substituted for the cumin seed?
March 25th, 2008 at 3:31 pm
If you have bag full of cumin seeds, just dry roast them on any skillet on low medium heat till they are dark brown and grind it. Unfortunately, there is no substitute for that.
March 25th, 2008 at 3:15 pm
Manjulaji Namaste,
I love watching your video to learn indian cuisine. Any alternative for roasted ground cumin seeds? I have a bag of cumin seeds, can I alternate it?
Thank you.
Adrian
March 14th, 2008 at 9:07 am
Manjulaji Namaste,
Wow! This chutney is so simple yet so tasty. I have made a bottle full of it and stored in the fridge to use for various snacks later.
I love Golgappa (Pani Puri), Chaat etc. a lot. Do you have any Chaat ke thele waali recipes? I would love to have them. Here in Swiss, we do not find much Indian eating places, so missing all the chaat items of India.
Looking forward for your chaat recipes soon.
Thanks
Rashi