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.
thanx this is gud
Can we use jaggery instead of sugar ?
Sg,
Jaggery will be good.
Namaste! Are there any uses for the left over tamarind pulp?
yes, use it to to clean anything copper-will make even your darkest pots or whatever shine-hindu worship material etc., also use it to clean silver jewelry-soak it in tamaraind pulp water, hope it helps
Hi Mam,
Tamrind chutney was very nice. Iwould like you to show us a few kids lunch recipes.
Thankyou
Thank you Manjula,
This is one of my favorite chutneys. Thanks for the recipe!
[...] his oatmeal. Our darling Vegetarian friend came over and we made more Aloo Tikki and had it with chutney I made from yesterday. I was skeptical eating it, even though I cooked it, I just didn’t think [...]
Manjula aunty, your process made a very tasty chutney! I do mine in a similar way. When soaking the tamarind pulp, add a few tablespoons of grated green mango. This gives it an achar and chutney taste. If you would like it to be thicker, and have it keep a little longer, I heat up 1 tablespoon of oil, and fry my pepper, chili powder some garam masala and geera for about 30 seconds, then add the tamarind mixture, and bring to a boil. Once it boils, add the sugar, and salt, and boil until it reaches the desired thickness. It keeps for about 6 months, which doesnt last that long in our home
and the longer it sits, the better it tastes. And your grand daughter is adorable
1/2 lb or pounds equals to about 230 grams
Aunty, how many gms is 1/2 lb of tamarind??
Pls reply.
Thank U.
[...] I ate mine with some tamarind chutney, which I highly recommend you do as [...]