Sweet Tamarind Chutney Recipes

TAMARIND CHUTNEY

Steps:

• To a bowl, add tamarind, dates, jaggery, 2 cups water and red chilli powder.
• Pour 1 cup water to your pressure cooker, place a rack/ trivet. Keep the bowl of ingredients inside. Cover the bowl. Cover the pressure cooker.
• Pressure cook for 3 whistles on a medium heat. If using Instant pot, press the pressure cook button and set the timer to 9 to 10 minutes.
• Once done, wait for the pressure to release completely. Remove the bowl and add all of the spice powders. Mix and cover immediately so the flavors will be absorbed.
• Cool this completely. Using a masher, mash it very well or blend in a blender. Place a strainer over a large bowl and add the cooked tamarind paste. Pass it through the sieve. Taste test and add more salt and spice if needed.
• Store tamarind chutney in a clear jar and refrigerate.
• Optional: Heat half tsp ghee in a pot. Add hing to it.
• Pour water to the pot. Deseed the tamarind and dates if any. Add them to the pot. Also add jaggery.
• Boil all the 3 ingredients until dates & tamarind turns very soft. If the mixture turns too thick then you can add up another half cup water. Some kind of dates and tamarind need more water.
• Add red chili powder, salt, saunf powder, coriander powder, ginger powder and jeera powder. Mix all of these and continue to cook further for 2 to 3 mins until the flavor of the spices comes out.
• Cool this mixture completely. Check if any tamarind or dates seeds are left in the pulp. Discard them.
• Add the entire mixture to a blender jar and blend until smooth.
• I added about half cup boiled and cooled water at this stage to help blend smoothly.
• Place a sieve or colander over a large bowl. Then transfer the pureed dates tamarind chutney to it and pass through.
• You will get smooth thick tamarind chutney. Add this to a clean moist free glass bottle and store in refrigerator for up to 6 weeks.
• This chutney turns thick due to the addition of dates. So you will need to bring to consistency before using in chaats. Scoop a few tbsps from the bottle to a bowl and add some hot water. Mix up well. This will refresh your tamarind chutney.

SWEET TAMARIND CHUTNEY

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.

TAMARIND - DATE CHUTNEY ( SWEET INDIAN CHUTNEY)

Steps:

• Place the jaggery, dates and water in a deep boiling pan for about 2 hours.
• After the dates become smooth, blend in a mixer till smooth.
• Strain and transfer to the pan again.
• Add the tamarind paste and seasoning.
• Boil till thick enough to coat the back of a spoon thinly.
• Cool again. Store in clean airtight bottles and refrigerate.
• Shelf life of about a month in the refrigerator.
• * Here, I have used tamarind paste. But in case you do not have tamarind, soak the tamarind in water and extract its paste.
• What I usually do is use dry tamarind powder which I get from Indian grocery stores.

SWEET TAMARIND CHUTNEY

Steps:

• Add seedless tamarind in a pan and add 1.5 (12 oz) cups water to it.Put it on heat and bring to boil. As soon as it comes to boil, turn off heat, cover the pan with a plate and let it remain like that for 25 to 30 minutes.
• Then transfer mixture to a blender and blend to a fine paste.
• Sieve the mixture using a strainer to get rid of all the fiber. Add additional 1/2 cup (4 oz) water while sieving the mixture.
• Now heat oil in a kadai/wok on medium heat. Add cumin seeds and hing and let the cumin seeds splutter.
• Add in the prepared tamarind paste and mix. I added 1/4 cup (2 oz) more water here (so total water added is 2 1/4 cups= 1.5 cups (initially) + 1/2 cup (while sieving) + 1/4 cup (after adding tamarind paste to pan). Mix well.
• Add jaggery, sugar and mix until the jaggery and sugar dissolve, around 2 to 3 minutes.
• Then add cumin powder, kashmiri red chili powder, kala namak, salt, ginger powder and red chili powder. Mix everything well.
• Simmer the chutney on medium heat for around 6 minutes until the chutney thickens. Taste test and adjust sweetness accordingly. Also you can simmer more for thicker chutney. I don't like it super thick so this was perfect for me.Let the chutney cool down and then store in an airtight glass container in the refrigerator. Serve sweet tamarind chutney with samosa, chaats etc.

SWEET TAMARIND CHUTNEY

Steps:

• Using your hands break the block of Tamarind down into smaller pieces first.
• Soak the tamarind in the hot water for 20 minutes.
• Once softened, strain the mixture through a fine sieve and discard the husks and seeds.
• Place a frying pan over a medium heat and add the cumin and coriander seeds. Dry roast them for a minute, then tip the spices into a bowl.
• Place the chilli powder, salt, jaggery or sugar and dates into a blender. Add the roasted cumin and coriander seeds and 2 tablespoons of water and blend to a fine puree.
• Scrape the puree into a bowl and mix in the tamarind extract.
• Stir well and add a little water if you think the chutney is too thick (it should have a thin pouring consistency).
• Cool completely, store in the fridge and eat within 3 days.

TAMARIND CHUTNEY

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

Steps:

• Gently mash tamarind with water in a small bowl until pulp is softened. Force pulp through a sieve into a 2- to 3-quart saucepan, pressing on and then discarding seeds and thick fibers. Add sugar and cook over low heat, stirring, just until sugar is dissolved, then return mixture to cleaned bowl.
• Toast coriander, cumin, and anise seeds in a small skillet over moderate heat, stirring, until fragrant and a shade darker, about 2 minutes. Cool completely, then finely grind in grinder. Stir spices into tamarind mixture along with chile powder and salt.
• *Available at Indian markets and Kalustyan's (800-352-3451).

SWEET AND SOUR CHUTNEY

Steps:

• Blend the following in a food processor until smooth: tamarind extract, brown sugar, water, dates and cumin seeds.