Tamarind Chutney
June 29th, 2007 filed under Chutneys / Pickles, Gluten Free, Vegan
This 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 and strain pressing the tamarind into the strainer so that all the pulp comes out.
- Add sugar to the pulp mix well.
- Add the remaining ingredients. Mix again well and taste. Add more sugar, salt or pepper as needed.
- Chutney can be refrigerated 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.
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.
My doctor advised me not to eat Tamarind because it elevates my blood pressure.
I like Kraft’s Barbeque Sauce far better than Tamarind (Imli) Chutney.
I have been using Barbeque sauce for last 20 years and it tastes better. Do not waste your money and time in preparing Tamarind chutney. We live in America and people use Barbeque sauce (chutney)…
I would be curious to know on what basis your doctor claims tamarind will elevate blood pressure? Is he/she referring to tamarind that has been made into chutney with salt added?
Barbeque sauce has a fair amount of sodium in it, depending on the brand and how much you eat.
Most medical authorities think Tamarind is good for you. There is evidence it actuallu LOWERS cholesterol. I suggest you find out if your doctor is a quack – if so, roast and serve with Tamarind Chutney.
Thank you, Manjula, for sharing your wonderful recipes and for your helpful instruction videos. I have always wanted to learn to cook Indian food, and look forward to trying more of your recipes.
Also, if any Food Network producers are paying attention, they should sign you up!
your grand daughter is really clever this is excellent chutney aunty but where are u lost these days i`m really missing your recipies
Aunty chutney was very easy according to your way
I love this site! Thank you soooooo much. My mom never taught me how to make dishes so I’ve been learning on my own. I’m soo excited to try out all the delicious desi dishes. Please keep up the wonderful job.
Your granddaughter is way too adorable! And thank you for the recipe!
OMG your reciepe is sooo quick n easy, b4 I learned it I was boiling the chuney for hours to make it thick, and you saved me so much time. I will b doing it your way from now on….Thanks a lot!
Manjula Aunty,
Your recepie are simple, easy and tasty.Thank you
Sujatha
Hello Manjula
I’m European and married to Indian, as my husband only prefere indian food, so i’m using your recipies which they are simple and very tasty. I’m cooking now like Indian born
Thank you very much and waiting for another reciepies!
hello manjula aunty,
I am very glad to learn north indian receipes from you, as i am a south indian i stay n London right now……thank u very much, usually people dont share their knowledge but u r great.
byeee