RAISIN AND TAMARIND CHUTNEY
This is a pureed chutney which is quick and easy to make in a blender or food processor. It is made for immediate use but will keep refrigerated for about a week or two. Recipe adapted from the "vegetarian epicure", book two by anna thomas.
Provided by lynnski LA
Categories Chutneys
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients in a blender or processor, and puree, scraping down as needed, until there are no lumps left.
- Add a little bit more water as needed to make a mixture that is thick but not stiff.
Nutrition Facts : Calories 304, Fat 0.6, SaturatedFat 0.1, Sodium 401.1, Carbohydrate 80.3, Fiber 4, Sugar 60.1, Protein 3.2
MANGO-TAMARIND CHUTNEY
This chutney is sweet, hot and a little sour. You could use green mango in place of the ripe mango. Try this chutney with these spicy corn pakoras.
Provided by David Tanis
Categories easy, quick, condiments
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- To make tamarind juice, put the pulp in a bowl and cover with 1 cup boiling water. Stir well and let soak for 10 to 15 minutes. Set a fine-meshed strainer over another bowl, add soaked tamarind and press hard with a wooden spoon to extract the juice. This should yield 1/2 cup tamarind juice. Discard the solids left in the strainer. (If using prepared tamarind juice, skip this step.)
- Add brown sugar and salt and stir to dissolve, then add onion, chile, ginger and diced mango and toss gently to combine. (Chutney may be prepared several hours in advance.) Just before serving, add mint and cilantro, if using.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 250 milligrams, Sugar 48 grams
TAMARIND CHUTNEY
There is nothing quite like the tangy, sweet and sour sensation of tamarind, the main ingredient in this essential Indian chutney. In chaat, a category of spicy, savory, tangy and crunchy Indian snacks, tamarind chutney provides the pungent, pucker-inducing element that makes those dishes so craveable. In this recipe, from Maneet Chauhan's cookbook, "Chaat" (Clarkson Potter, 2020), the tamarind flavor is sweetened with jaggery, dates and raisins, and brightened up with ginger, with deep umami coming from the chaat masala. It's possible to find high-quality store-bought tamarind chutney, but nothing beats the vibrant flavors of a fresh batch made at home. -Priya Krishna
Provided by Maneet Chauhan
Categories easy, snack, condiments, dips and spreads
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium sauté pan, heat the oil over medium until it glistens, about 1 minute. Add the cumin, coriander, fennel and red-pepper flakes, and sauté until aromatic and lightly browned, about 2 minutes.
- Add the tamarind, jaggery, raisins, dates and fresh ginger, increase the heat to medium-high and bring to a boil. Reduce the heat to medium, and cook until the sauce is thick and coats the back of a spoon, about 10 minutes, stirring occasionally with a wooden spoon to prevent scorching and to encourage the flavors to mingle.
- Remove the pan from the heat and stir in the chaat masala, ground ginger and kala namak. Transfer the chutney to a food processor or blender and blend on high speed until smooth, adding a little water if needed to create a thick but pourable consistency.
- Taste and season with kosher salt. The chutney will keep in a covered container in the refrigerator for up to 2 weeks.
SWEET TAMARIND CHUTNEY
This is an East Indian sweet tamarind chutney.
Provided by STEELTOWN
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 40m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 112.7 calories, Carbohydrate 25.7 g, Fat 1.5 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 3.3 mg, Sugar 22.5 g
RAISIN CHUTNEY
We were out of store-bought chutney, I realized, after making an entire dinner of Indian food. I raided my cookbooks for ideas and came across this recipe. I was in luck: my kitchen always has these ingredients on hand! I couldn't find the cayenne pepper, so I ground black peppercorns instead. It's scrumptious and just too easy!
Provided by Seebee
Categories Chutneys
Time 10m
Yield 5-10 serving(s)
Number Of Ingredients 6
Steps:
- Blend all ingredients in a blender to form a coarse paste adding the lemon juice last.
- Keeps for about 2 weeks in the refrigerator.
ONION TAMARIND CHUTNEY
This is a delicious South Indian chutney traditionally served with idlis or dosa, the famous Indian rice pancake.
Provided by delicia annie James
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 25m
Yield 3
Number Of Ingredients 13
Steps:
- Heat 1 teaspoon oil in a skillet and add cumin seeds and coriander seeds. Add red chile peppers and fry for 1 minute. Add onion and saute until soft and translucent, about 3 to 5 minutes. Add garlic and saute until it turns color, about 1 minute. Add tomato and cook until soft, about 3 minutes.
- Mix in tamarind paste and turmeric powder and mix well. Cook for 1 minute. Remove from heat and cool completely.
- Transfer skillet contents to a blender and season with salt. Add water as needed and blend everything into a smooth paste.
- Heat remaining 1 teaspoon oil to a skillet and add mustard seeds and curry leaves. Cook until mixture splutters and pour tempering over chutney. Mix to combine.
Nutrition Facts : Calories 116.2 calories, Carbohydrate 19.8 g, Fat 3.9 g, Fiber 3.6 g, Protein 3.2 g, SaturatedFat 0.6 g, Sodium 14.2 mg, Sugar 7.2 g
More about "raisin and tamarind chutney recipes"
RAISIN CHUTNEY | RAISIN AND TAMARIND CHUTNEY
From vidhyashomecooking.com
5/5 (7)Total Time 35 minsCategory AccompanimentCalories 43 per serving
- Rinse the black raisins and soak in hot water for 30 minutes. You need 1 to 2 tsps of this soaked water to grind the chutney, and you can drink the rest - no need to discard the water.
- In a mixer jar, add the soaked and drained raisins, tamarind paste, red chili powder, and black salt.
- Grind it into a smooth paste by adding 1 to 2 tsps of water. Don't add a lot of water unless you are making it into a runny chutney or pani puri sweet water.
RAISIN AND TAMARIND CHUTNEY : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
Cuisine IndianTotal Time 1 hr 30 minsServings 1
DATE AND RAISIN CHUTNEY (KHAJOOR AND KISHMISH CHUTNEY)
From manjulaskitchen.com
RAISINS CHUTNEY RECIPE - GOTOCHEF
From justgotochef.com
TAMARIND CHUTNEY AND CILANTRO-MINT CHUTNEY
From thegourmetgourmand.com
APPLE-TAMARIND CHUTNEY RECIPE | EATINGWELL
From eatingwell.com
INDIAN TAMARIND AND RAISIN CHUTNEY | COOKING-CUISINES – …
From gulfnews.com
MANGO AND TAMARIND CHUTNEY RECIPE
From recipeland.com
RAISIN CHUTNEY RECIPE: HOW TO MAKE RAISIN CHUTNEY RECIPE
From recipes.timesofindia.com
RAISIN AND TAMARIND CHUTNEY – RECIPES NETWORK
From recipenet.org
TAMARIND CHUTNEY RECIPE | HOW TO MAKE IMLI CHUTNEY
From indianhealthyrecipes.com
SWEET CHUTNEY (DATE - RAISIN - TAMARIND CHUTNEY) ~ MALPATS …
From malpatskitchen.com
SWEET TAMARIND CHUTNEY (IMLI CHUTNEY) | COOK CLICK N DEVOUR!!!
From cookclickndevour.com
ALMOND/DATE/RAISIN CHUTNEY - BIGOVEN.COM
From bigoven.com
INDIAN TAMARIND CHUTNEY (AN HEIRLOOM RECIPE) - TRAFFIC LIGHT COOK
From trafficlightcook.com
SWEET TAMARIND CHUTNEY RECIPE - SERIOUS EATS
From seriouseats.com
APPLE AND RAISIN CHUTNEY RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
SWEET TAMARIND CHUTNEY RECIPE | MEETHI SAUNTH RECIPE
From vegrecipebook.com
TAMARIND CHUTNEY: SWEET, SOUR AND A LI'L SPICY! - INDIAN AMBROSIA
From indianambrosia.com
TAMARIND CHUTNEY RECIPE - BBC FOOD
From bbc.co.uk
‘STREET FOOD’ FRIED CHICKEN, RAISIN CHUTNEY AND CORONATION SAUCE
From bbc.co.uk
GREEN CHILI PULINKARI – TAMARIND CHILI AND RAISIN CHUTNEY
From recipesaresimple.com
TAMARIND CHUTNEY, SAUNTH CHUTNEY RECIPE - RECIPES DELITE
From recipesdelite.com
SWEET TAMARIND CHUTNEY (IMLI CHUTNEY) - COOK WITH MANALI
From cookwithmanali.com
TAMARIND RAISIN RELISH | INDIAN | VEGETARIAN | RECIPE
From bawarchi.com
BERNARDIN HOME CANNING: BECAUSE YOU CAN: TAMARIND CHUTNEY
From bernardin.ca
TAMARIND CHUTNEY | IMLI CHUTNEY - FOODIE-TRAIL
From foodie-trail.com
TAMARIND AND RAISIN CHUTNEY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SWEET DATES TAMARIND CHUTNEY - SINFULLY-DESILICIOUS.COM
From sinfully-desilicious.com
TAMARIND CHUTNEY RECIPE: HOW TO MAKE TAMARIND CHUTNEY RECIPE …
From recipes.timesofindia.com
RAISIN, TAMARIND AND PASILLA CHUTNEY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
DATE TAMARIND CHUTNEY FOR CHAAT - COOKING FROM HEART
From cookingfromheart.com
TAMARIND CHUTNEY RECIPE | IMLI KI CHUTNEY | SWEET & SOUR TAMARIND …
From blessmyfoodbypayal.com
DATE AND RAISIN CHUTNEY - BIGOVEN.COM
From bigoven.com
TAMARIND & MINT CHUTNEY | RECIPES | MOORLANDS EATER
From moorlandseater.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love