APPLE, DATE & TAMARIND CHUTNEY
Add tamarind to this chutney for a lovely lip-puckering sourness. Fill a couple of jars and give away to your favourite cheese lovers at Christmas
Provided by Cassie Best
Categories Condiment
Time 1h15m
Yield Makes 2 x 500ml jars
Number Of Ingredients 10
Steps:
- Tip all the ingredients, into a preserving pan. Warm over a low heat, stirring occasionally, until the sugar dissolves. Turn up the heat a little, then let the mixture boil until the Bramley apples have broken down to a pulp, but the eating apples still hold their shape. Stir occasionally to stop the chutney from sticking. This can take from 45 mins to 1 hr. You can tell that it is ready by running your wooden spoon through the mixture. Your spoon should briefly leave a channel in the mixture, and there shouldn't be liquid pooling into the space.
- Whilst the chutney cooks, sterilise your jars (see tip, below). When the chutney is ready, pot the mixture into the jars. Can be eaten within a few days, but is best left for a few weeks to mellow and mature. Will keep for at least a year.
Nutrition Facts : Calories 22 calories, Fat 0.1 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 0.3 grams fiber, Protein 0.1 grams protein, Sodium 0.1 milligram of sodium
TAMARIND-DATE CHUTNEY
Serve this chutney with our Spice-Rubbed Grilled Salmon.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Place the cumin seeds in a small, dry skillet over medium heat. Shake the skillet gently to move the seeds as they toast so they don't burn; continue until aromatic, about 5 minutes. Transfer seeds to a spice grinder, and grind to a fine powder.
- Place the dates in the bowl of a food processor; process until finely chopped. Remove and discard any seeds to make 3 tablespoons tamarind concentrate. Add concentrate, ginger, and ground cumin to food processor. Add 2/3 cup plus 2 tablespoons boiling water, or enough to make the mixture a spreadable consistency. Process until smooth. Add the cayenne and salt; adjust to taste.
TAMARIND - DATE CHUTNEY
Make and share this Tamarind - Date Chutney recipe from Food.com.
Provided by Lorrie in Montreal
Categories Chutneys
Time 25m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Place the sugar, dates and water in a saucepan over medium heat.
- Bring to a boil and simmer for about 7-8 minutes, until the dates are very soft.
- Stir in the tamarind.
- Very carefully, pour the ingredients into a blender, clamp the lid down tight and blend until smooth (or blend in the pot with an immersion/stick blender).
- Return the mixture to the pot and boil until thick enough to thinly coat the back of a spoon (the chutney will thicken more as it cools).
- Stir in the spices and salt.
- Taste for seasoning: the chutney should be equal parts sweet, salty and sour.
- Add more tamarind, sugar or salt if any of these needs a boost.
- Store in a covered container in the refrigerator.
Nutrition Facts : Calories 408.6, Fat 0.3, SaturatedFat 0.1, Sodium 888.6, Carbohydrate 106.2, Fiber 3.2, Sugar 101.5, Protein 1.2
TAMARIND AND DATE CHUTNEY
Steps:
- In a small saucepan, combine the tamarind and 1 cup of the water over medium heat. Bring to a simmer and cook, uncovered, for 5 minutes. Occasionally stir with a fork to break up the pulp. Remove from the heat, cover, and set aside to steep and further soften for 5 minutes, or until the tamarind solids have expanded. When you stir the mixture, the pulp should easily combine with the water.
- Position a coarse-mesh sieve over a bowl and pour in the tamarind mixture. Using a rubber spatula or metal spoon, vigorously stir and press the solids against the mesh to force as much of the pulp through as possible. If necessary, return the pulp to the saucepan, add some of the already-strained liquid, stir to loosen up more of the pulp, and then work it through the sieve again. When the pulp is spent, discard the fibrous left overs. The resulting liquid will resemble chocolate cake batter. You should have 2/3 to 3/4 cup.
- Combine the tamarind liquid, dates, the remaining 1/3 cup water, the brown sugar, salt, and cayenne in a food processor. Process to a smooth, thick texture. Occasionally pause the machine and scrape down the sides. The ideal texture is thick enough to mound on a spoon, but you can add extra water for a thinner sauce. Transfer to a bowl and stir in the cumin for a pungent finish. Taste and adjust the flavors, as necessary, especially if you thinned the chutney. Set aside for a few hours for the flavors to blend and bloom. Serve, refrigerate for up to 2 weeks, or freeze for a month.
APPLE-DATE CHUTNEY
Steps:
- Heat oil in a medium saucepan over medium high heat. Add onion, ginger, cardamom and salt, and saute until translucent, about 5 minutes. Stir in apples, dates, sugar and vinegar. Bring to a boil, reduce to a vigorous simmer, and cook, partially covered, until apples are tender, about 10 minutes. Serve warm or room temperature.
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