Tamarind And Date Chutney Recipes

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TAMARIND - DATE CHUTNEY ( SWEET INDIAN CHUTNEY)



Tamarind - Date Chutney ( Sweet Indian Chutney) image

The quantities are guesstimates. You can adjust everything for your taste. Updated 4/3/06 - Addition of ginger powder. Improved the steps

Provided by Sana7149

Categories     Asian

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

1/2 cup tamarind paste
1/2 cup dates, deseeded
2 cups water
1/2 teaspoon red chili powder
1/2 teaspoon cumin powder
1/2 teaspoon ginger powder
1 teaspoon salt
3/4 cup brown sugar or 3/4 cup sugar

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.

Nutrition Facts : Calories 123.2, Fat 0.1, Sodium 296.1, Carbohydrate 32, Fiber 1.4, Sugar 30.1, Protein 0.5

TAMARIND DATE CHUTNEY RECIPE



Tamarind Date Chutney Recipe image

Tamarind Date Chutney is a sweet and sour sauce that's perfect for dipping or drizzling. Use it on samosas, pakoras, paneer tikka and all your favorite Indian street foods.

Provided by Urvashee Patel

Categories     Sauces

Time 20m

Number Of Ingredients 7

1 cup dates, pitted
1 cup jaggery
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon red chili powder, optional
1 cup tamarind paste, see notes

Steps:

  • In a medium saucepan, bring the dates and 2 cups of water to a boil. Then, let it simmer for 7-8 minutes. Add the jaggery and spices and let it simmer for another 2-3 minutes. Remove the saucepan from the heat and cool completely Transfer the mixture to a blender and blend until smooth. Transfer to a bowl. Stir in the tamarind paste. See note before adding! If you still see small pieces of dates, press the mixture through a sieve. Transfer and store in an airtight container in the refrigerator until ready to serve. Before serving, adjust the consistency of your chutney with water. You may need a thinner chutney depending on how you are using it.

Nutrition Facts : Calories 102 calories, Fat 0 g, Carbohydrate 25 g, Fiber 1 g, Protein 12 g, SaturatedFat 0 g, Sodium 7 mg, Sugar 11 g

DATE AND TAMARIND CHUTNEY RECIPE - KHAJUR IMLI CHUTNEY



Date and Tamarind Chutney Recipe - Khajur Imli Chutney image

Khajur Imli Ki Chutney or the Date Tamarind Chutney is a sweet and sour tangy chutney made from dates tamarind and jaggery.It is an essential component in Chaats like Pani Puri, Bhel Puri, Samosa and more. Topping this chutney for chaats is an absolute must to have the best chaat experience. To make the Date Tamarind Chutney we pressure cooked the dates, tamarind and jaggery together along with some water and then blended it to make a coarse chutney with the help of a hand blender. We then added all the spices which are used to elevate the flavours of the tamarind chutney like the chili powder, cumin powder, black salt and ginger powder into the pressure cooker and simmered the chutney till it reached the right consistency. The pressure cooker method reduces the cooking time to a great extent and also helps you make the Date Tamarind Chutney in one pot. I personally like to not puree my Date and Tamarind Chutney. I like my chutney to be chunky. To savor it the way I like, once all the ingredients are simmered well and cooled, refrigerate the Date and Tamarind Chutney and serve as desired. Serve Date and Tamarind Chutney Recipe - Khajur Imli Chutney along with Samosa or Bread Pakora Recipe or add it to Dahi Batata Puri Chaat and enjoy. If you like this recipe, you can also try other Chutney Recipes such as Dhaniya Pudina Chutney Tomato Chutney Mysore Chutney

Provided by Archana Doshi

Time 30m

Yield Makes: 4 Servings

Number Of Ingredients 9

1 cup Dates , pitted
1/4 cup Tamarind , deeseeded
1/2 cup Jaggery
1 cup Water
1 teaspoon Red Chilli powder
1 teaspoon Cumin powder (Jeera)
1 teaspoon Dry ginger powder
1 teaspoon Black Salt (Kala Namak)
Salt , to taste

Steps:

  • To begin making the Date and Tamarind Chutney Recipe, into a pressure cooker add dates, jaggery, tamarind, and water. Pressure cook for 3 to 4 whistles. Turn off the heat and allow the pressure to release naturally.
  • Once the pressure has released open the pressure cooker and with the help of a hand blender blend the tamarind and dates to make a coarse mixture.
  • Place the pressure cooker back on heat and add the chilli powder, cumin powder, dry ginger powder, black salt and salt to taste. Add little water to adjust the consistency of the Date and Tamarind Chutney and simmer for 3 to 4 minutes.
  • Turn off the heat and cool the Date and Tamarind Chutney. Refrigerate and store the Date and Tamarind Chutney in an airtight container until ready to serve.
  • Serve Date and Tamarind Chutney Recipe - Khajur Imli Chutney along with Samosa or Bread Pakora Recipe or add it to Dahi Batata Puri Chaat and enjoy.

SWEET AND TANGY TAMARIND DATE SAUCE



Sweet and Tangy Tamarind Date Sauce image

Tamarind sauce blended with dates and apricot has an ultimate sweet, sour, and tangy flavor. Its authentic taste will pop up any dish whether its seafood, chicken, snacks or ordinary French fries. It's not only easy to make but also doesn't require a lot of ingredients and time to make.

Provided by Zainab Pervaiz

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 7

1 cup tamarind pulp
8 dates
8 dried apricots
¼ cup white sugar
½ teaspoon ground black pepper
¼ teaspoon salt
½ cup water, or more to taste

Steps:

  • Combine tamarind pulp, dates, apricots, sugar, pepper, and salt in a blender; blend into a paste. Pour in water; blend until mixture has a sauce-like texture.
  • Pour tamarind mixture into a saucepan; cook for 5 to 6 minutes, skimming off any bubbles. Serve hot or after cooling.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 34.7 g, Fat 0.2 g, Fiber 2.9 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 54.5 mg, Sugar 19.7 g

APPLE, DATE & TAMARIND CHUTNEY



Apple, date & tamarind chutney image

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

900g Bramley apples , peeled, cored and chopped
400g eating apple , peeled, cored and sliced
2 onions , halved and sliced
1 large red chilli , deseeded and chopped
400g light muscovado sugar
250ml cider vinegar
100g stoned dates , chopped
25g ginger , peeled and finely chopped
2 tbsp tamarind paste
1½ tsp salt

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



Tamarind - Date Chutney image

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

8 -10 large dates, pits removed
3/4 cup jaggery (Indian unrefined sugar) or 3/4 cup dark brown sugar
1 1/2 cups water
4 tablespoons tamarind paste
1/4 teaspoon hot chili powder
1/2 teaspoon ground ginger
1 teaspoon ground garam masala
3/4 teaspoon salt

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



Tamarind and Date Chutney image

Categories     Cake     Sauce     Date     Tamarind     Simmer

Yield makes 1 1/4 cups

Number Of Ingredients 7

3 1/4 to 4 ounces seedless tamarind pulp (a lump the size of a small lemon), broken into 3 or 4 pieces
1 1/3 cups warm water
3/4 cup coarsely chopped pitted dates (about 5 ounces)
1/4 cup lightly packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon pounded, toasted cumin seeds or ground cumin

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.

SAMOSAS WITH TAMARIND-DATE CHUTNEY



Samosas with Tamarind-Date Chutney image

This scrumptious pyramid-shaped savory stuffed pastry is a favorite snack in India and abroad. The concept of the samosa was bought to India by Middle Eastern traders, but the original mincemeat-filled version was adapted and replaced by a vegetarian one, which has since become universally popular. Though you can still find mincemeat samosas, the type you will most likely find on street corners in India is filled with a tangy potato and pea mixture, deep fried and served with an assortment of chutneys. In a good samosa, the wrap should be flaky and crispy and the filling piquant, flavored with raw mango powder and roasted spices. There is nothing to beat a snack of freshly fried samosas served with a hot cup of chai or a whiskey.

Provided by Food Network Kitchen

Time 2h

Yield 12 large or 16 medium samosas

Number Of Ingredients 33

2 cups (240 grams) all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon nigella seeds or ajwain (carom seeds; see Cook's Note)
1/4 cup (50 grams) ghee (clarified butter) or vegetable oil (see Cook's Note)
1 1/2 teaspoons coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
4 peppercorns
1 clove
1 cardamom pod
One 1/2-inch piece cinnamon
2 1/2 teaspoons amchur powder (raw mango powder), plus more if needed
1/2 teaspoon red chile powder, plus more if needed
Pinch of turmeric
2 tablespoons vegetable oil, plus more for brushing and deep-frying
1 teaspoon cumin seeds
1/4 cup blanched peanuts, optional (see Cook's Note)
1 to 2 Thai green chiles or 1/2 to 1 serrano pepper, chopped
One 1-inch piece ginger, finely chopped (1 packed tablespoon)
12 ounces Yukon gold or other yellow potatoes, boiled, peeled and hand crushed (2 packed cups crushed)
1/2 cup frozen peas, rinsed and drained
Kosher salt
1/3 cup fresh cilantro leaves and tender stems, chopped, optional
Tamarind-Date Chutney, recipe follows, for serving
1/4 cup seedless tamarind (see Cook's Note)
1/4 cup date paste
1/4 cup powdered jaggery, turbinado or light brown sugar, plus more if needed (See Cook's Note)
1/4 teaspoon toasted cumin powder
1/4 teaspoon red chile powder
1/4 teaspoon ginger powder
1/4 teaspoon fennel powder
1/4 teaspoon black salt
Kosher salt

Steps:

  • For the pastry: Add the flour, salt and nigella or ajwain seeds to a medium bowl and mix. Add the ghee or oil and mix in with your fingers until the dough looks crumbly. Begin by adding 3 tablespoons of cold water, then add more water a little a time to make a stiff dough. Try to knead the dough as little as possible (think flaky pie crust). Cover with plastic wrap and let it rest for 30 minutes.
  • For the spice blend: To roast the spices, heat a small cast-iron skillet or heavy-bottomed pan over medium heat. Add the whole spices: coriander seeds, cumin seeds, fennel seeds, peppercorns, clove, cardamom and cinnamon and roast, shaking the skillet often, until the mixture darkens slightly and becomes toasty and fragrant, 2 to 3 minutes. Remove to a small bowl to cool. Add the amchur powder, red chile powder and turmeric. Once cool, transfer to a grinder or mortar and pestle and grind to a medium-fine grind.
  • For the filling: Heat the oil in a large skillet over medium-high heat. Add the cumin seeds and let sizzle until they darken slightly, about 30 seconds Add the peanuts if using and cook until crunchy, about 2 minutes. Add the chiles and ginger and cook, stirring often, until the raw aroma of the ginger goes away, about 1 minute.
  • Add the potatoes, peas, roasted spice blend and 1 1/2 teaspoons salt and cook until the peas soften and the mixture is well mixed and seasoned, about 3 minutes. Add the cilantro if using. Add salt to taste, amchur for additional tang and red chile powder for spice.
  • To assemble and fry the samosas: Pour enough oil into a large Dutch oven or wide heavy-bottomed pot to come up the sides about 3 inches. Place over medium heat and heat until a deep-frying thermometer inserted in the oil registers 340 degrees F.
  • While the oil is heating, divide the dough into 6 equal pieces and roll each piece into a ball (a kitchen scale is helpful here but not necessary). For smaller samosas, you can divide the dough into 8 balls. Cover all but 1 ball with a damp cloth or plastic wrap. Flatten the uncovered ball into an oval patty. Lightly brush with oil and roll the patty into a thin oval (8 to 9 inches long and 5 to 6 inches wide). Cut in half widthwise into 2 semicircles.
  • Set a small bowl of water beside you. Working with one semicircle at a time, fold over one end of the straight edge halfway toward the rounded edge. Using a fingertip, lightly wet the outside edge with a little water as well as the inner edge of the other half of the straight side. Then fold the other half up and overlapping the wet sides, about 1/4 inch, to form a cone. Press the edges together to form a seal. Hold the cone in one hand, pinch the seam again to make sure it's sealed and fill it with 2 tablespoons of the potato filling. Make a little pleat opposite of the sealed edge by pinching it over about 1/4 inch. This is the backbone of the samosa and will help it stand. Wet the inside of the rounded edge and fold it over the filling to enclose it. Press the edges together to seal. Repeat with a second dough ball and some of the filling to make 4 samosas.
  • Double-check that the oil temperature is 340 degrees F (it's important for the oil to be medium hot; if it's too hot, the outside of the samosas will brown too quickly, while the inside dough will not be cooked enough and the samosas won't crisp up). Gently slip in the 4 samosas and fry until golden brown and crispy, about 10 minutes. If the samosas haven't browned by then, increase the temperature to 360 degrees F and cook, turning over as needed, until golden brown. Using tongs or a slotted spoon, transfer to a paper towel-lined baking sheet to drain.
  • While the samosas are frying, shape and fill 4 more samosas, then repeat until all the samosas are shaped, filled and fried. Serve immediately with Tamarind-Date Chutney.
  • Stir together the seedless tamarind, date paste, jaggery, cumin powder, red chile powder, ginger powder, fennel powder, black salt, 1/4 teaspoon kosher salt and 1 cup water in a small saucepan. Bring to a boil, then lower the heat to medium low so the sauce is simmering. Cook, uncovered and stirring occasionally, until the sauce is thickened, about 15 minutes; when you dip a spoon into the sauce and run your finger across the back of it, it should hold a line. Taste and add more salt or jaggery if needed. Remove from the heat and strain. Allow to cool to room temperature. Transfer to an airtight glass jar and refrigerate.

TAMARIND CHUTNEY



Tamarind Chutney image

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

1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon red-pepper flakes
1 (16-ounce) block seedless tamarind pulp, coarsely chopped (see Note)
1 cup jaggery or dark brown sugar
1/4 cup golden raisins
1/4 cup pitted dates, coarsely chopped
1 tablespoon finely chopped fresh ginger (from a 1-inch piece)
1 teaspoon chaat masala
1 teaspoon ground ginger
1/2 teaspoon kala namak (black salt)
Kosher salt

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.

TAMARIND-DATE CHUTNEY



Tamarind-Date Chutney image

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

2 teaspoons whole cumin seeds
18 large dried dates, pitted (4 ounces)
3 tablespoons tamarind concentrate
3 tablespoons freshly grated ginger
Pinch of cayenne pepper, or more to taste
1/2 teaspoon coarse salt, or more to taste

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.

DATE & TAMARIND SAUCE (SONTH)



Date & tamarind sauce (sonth) image

Serve this tangy date and tamarind sauce with everything from samosas and pakoras to crunchy street snacks and salads

Provided by Roopa Gulati

Time 40m

Number Of Ingredients 6

150g wet tamarind, preferably seedless
125g pitted dates
175g jaggery, date palm sugar or light muscovado sugar
1 tsp ginger powder
½ tsp garam masala
1 tsp ground cumin

Steps:

  • Break up the tamarind and dates and put them in a pan with the jaggery and enough water to cover them, about 500ml. Bring to a simmer and cook for 20 mins or until the tamarind is really soft.
  • Remove the pan from the heat and push the pulp through a sieve to remove any fibres. The sauce should be a coating consistency - add a little water if it is too thick.
  • Stir in the ginger powder, garam masala and ground cumin. The sauce should taste sweet and tart - stir in a little more jaggery if it doesn't taste sweet enough. Chill before serving. Will keep in the fridge for three to four days.

Nutrition Facts : Calories 236 calories, Fat 0.4 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 48 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium

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DATE TAMARIND CHUTNEY | SWEET CHUTNEY | KHAJUR IMLI CHUTNEY
2018-05-16 In a pan, add soaked dates, tamarind and water. Cook for 6-8 min. Now add jaggery and cook again until everything softens. Let the jaggery dissolve completely. When mixture starts to thicken a bit, add the spice powders. Mix well and simmer for a minute or two. Switch off the flame and let the mixture cool completely.
From ahappytreat.com


SWEET CHUTNEY RECIPE: INSTANT DATE AND TAMARIND CHUTNEY BY …
This sweet chutney recipe, also known as khajur aur imli ki chutney, and sometimes meetha chutney, is made using a combination of dates (khajur) and jaggery (gur) along with tamarind pulp. Fennel (saunf) powder, red chilli powder, roasted cumin powder, black salt (kala namak), and regular salt are also added to make this delicious sweet chutney ...
From yummefy.com


DATE TAMARIND CHUTNEY FOR CHAAT - COOKING FROM HEART
2021-08-11 In a pan heat 1 teaspoon oil and add ¼ teaspoon red chilli powder, ¼ teaspoon coriander powder, ¼ teaspoon cumin powder, ¼ teaspoon chaat masala and ¼ teaspoon black salt. Cook for half a minute. Add the tamarind extract and smooth dates paste. Mix well. Cook on low flame until it is thick and bubbling. Add 2 tbsb jaggery.
From cookingfromheart.com


TAMARIND AND DATE CHUTNEY - RUCHISKITCHEN
2014-10-04 A sweet and tangy chutney prepared with tamarind, dates and jaggery. Also referred to as Khajoor-Imli Ki Chutney or saunth chutney. A side chutney or dip for samosa’s or any fried savory snack.Drizzle this yummy tamarind and date chutney over your chaat or dahi bhallas and enjoy its yummy and sweet flavor. This chutney accompanies almost every Indian …
From ruchiskitchen.com


DATE & TAMARIND CHUTNEY RECIPE (FOR CHAATS) - BFT .. FOR …
2020-05-20 Kashmiri Red Chilly Powder – ½ tsp. Sugar – 1 tbsp. Black Salt – 1 tsp. Step 1: Soak the tamarind, dates and jaggery in 500 ml boiling hot water for 2 to 3 hours till the tamarind and dates soften and the jaggery melts. Later strain and reserve the liquids. Step 2: Take the strained solids in a grinder jar and grind till smooth and lump ...
From bigfattummy.com


TAMARIND CHUTNEY - SHARMIS PASSIONS
2010-12-01 Transfer this mixture to a pan and heat it up.Add jaggery and red chilli powder.Simmer and let it boil for 5mins.Once it becomes saucy add roasted jeera powder and give another boil till the chutney becomes thick like sauce consistency.Switch off and store it in clean container, refrigerate until use. Pin.
From sharmispassions.com


DATES AND TAMARIND CHUTNEY - INDIAN RECIPES
2021-01-29 Now take one saucepan, add tamarind, jaggery, dates, water. On medium heat, let it boil till dates have become very soft. Now let it cool down to room temperature. Add above boiled mixer in the grinder. And grind till it becomes smooth paste. Take one bowl and put a drainer on it and drain that smooth paste.
From indianhealthyfoods.com


TAMARIND & DATES CHUTNEY | KHAJOOR IMLI KI CHUTNEY RECIPE
2021-03-28 Cook tamarind and dates in 2 cups water for 10-12 minutes. Remove from heat and allow it to cool. Once cool, blend them in a food processor or blender to make smooth paste. Strain the mixture through soup strainer. In a pan, add the strained mixture and cook on medium heat for 10 minutes. Keep stirring in between.
From paarulzkitchen.com


DATES AND TAMARIND CHUTNEY FOR CHAAT
2014-09-02 You can find the green chutney with curry leaves here and here comes the sweet chutney. Ingredients: Deseeded dates – 10 to 12; Tamarind paste – 2 tbsp (If you are using tamarind, take gooseberry sized tamarind) Black salt – ¼ tsp; Red chilly powder – ¼ tsp; Cumin powder – ½ tsp; Steps: If using tamarind, Soak the dates and ...
From vidhyashomecooking.com


TAMARIND CHUTNEY RECIPE | IMLI CHUTNEY | SWEET TAMARIND DATES …
2019-02-03 Instructions. firstly, in a large kadai take equal proportion of tamarind, dates and jaggery (½ cup each) further pour 2 cups of water. mix and boil the mixture for atelast 10 minutes. also add ½ tsp fennel powder, 1 tsp coriander powder, ½ tsp cumin powder, 1 tsp kashmiri red chili powder, ½ tsp dry ginger powder and salt to taste.
From hebbarskitchen.com


DATE & TAMARIND CHUTNEY - WAITROSE
1 Sterilise a 250g jar (see the Useful Information section on the Food app for instructions). Put the dates, sugar, tamarind and 200ml water in a pan and bring to the boil. Simmer over a low heat for 15 minutes, until thickened slightly. Use a wooden spoon to mash all the dates in the pan. Add the spices and salt; mix well.
From waitrose.com


TAMARIND AND DATE CHUTNEY RECIPES - TUTDEMY.COM
CHRISTMAS CHUTNEY RECIPES - BBC GOOD FOOD. Make a jar of Christmas chutney filled with seasonal flavours with our best ever recipes, great for gift hampers or served with festive meat and cheese . Provided by Good Food team. Number Of Ingredients 1. Ingredients; More about "tamarind and date chutney recipes" PAN ROASTED DUCK BREAST RECIPE - …
From tutdemy.com


RECIPE: TAMARIND AND DATE CHUTNEY - LOS ANGELES TIMES
2005-05-11 Place the tamarind pulp in a bowl. Pour 1 1/2 cups of boiling water over the top, cover and allow it to soak overnight. Place the dates …
From latimes.com


TAMARIND+DATE CHUTNEY – HERB&SLATE
2017-10-24 Pour into pan, use the remaining water to rinse remains from blender and add to pan along with tamarind. Bring to a light boil (while stirring) and reduce heat to low, simmer for about 5 minutes, remove from heat, cover and allow to cool. This recipe is best prepared at least a day ahead, the flavors and texture will be better after refrigeration
From herbandslate.com


TAMARIND DATE CHUTNEY - RECIPE - FINECOOKING
Reduce the heat to maintain a gentle simmer and stir in the ginger, chili powder, cumin, coriander, and fennel. Simmer until the mixture has thickened slightly and the dates are soft, 15 to 20 minutes. In a blender, purée the chutney until smooth. Let cool and then season to taste with salt (you may not need any, depending on the tamarind).
From finecooking.com


TAMARIND DATE CHUTNEY | SWEET CHUTNEY FOR CHAAT - YOUR FOOD …
Instructions. . Soak the tamarind and dates in enough water for 2 hours. After that, boil them in 2 cup of water for 10- 12 minutes. Switch off the heat and let it cool. . Once cooled, grind them in a food processor to make a smooth paste. . Take a strainer and place it over a big pan.
From yourfoodfantasy.com


TAMARIND AND DATE INDIAN CHUTNEY - CULINARY GINGER
2021-09-15 2 cups (472 ml) water. ½ cup (130 grams) seedless tamarind paste . 6 seedless dates. 1/2 cup (8 tablespoons) granulated sugar. ½ teaspoon fennel seeds. ½ teaspoon ground cumin. 1/4 teaspoon fresh ginger, grated (or ½ teaspoon dried ginger)
From culinaryginger.com


SWEET DATES TAMARIND CHUTNEY - SINFULLY-DESILICIOUS.COM
2020-10-26 Instructions: 1. Rinse and soak the tamarind with dates and raisins in 2 cups of hot water preferably for an hour. 2. After an hour of soaking, strain the tamarind, dates and raisins with a slotted ladle and transfer to a jar for grinding. Retain the soaked water for further use.
From sinfully-desilicious.com


TAMARIND AND DATE CHUTNEY | INDIAN RECIPES | SBS FOOD
Break the tamarind into small chunks and place in a saucepan. Add 650 ml water and bring to the boil. Remove from the heat and set aside for 30 minutes to soften the tamarind.
From sbs.com.au


SWEET TAMARIND DATES CHUTNEY - VEGGIE AND GRAINS
2021-01-28 In a sauce pan, add tamarind, dates and 1 cup water and cook it covered on medium heat until it’s boiling, approx. 10 mins. The mixture will be quite mushy. Remove from heat and once cool, blend it and make a fine paste. Strain it with a sieve to remove any fragments. Put strained mixture to heat in the same pan.
From veggieandgrains.com


TAMARIND & DATE CHUTNEY RECIPE | WOOLWORTHS
3/4 cup water. 1 pinch salt. Method. Step 1. Put all the ingredients into a food processor or blender and process until fairly smooth. Step 2. Transfer the mixture to a serving bowl, cover and chill until required. The chutney will keep for up to 3 days in the refrigerator.
From woolworths.com.au


TAMARIND DATE CHUTNEY - SPICEROOTS
2010-02-19 One fine balmy day, at a girls tea party, the hostess had made this delightful Tamarind Date chutney. It had a thick texture, great color and tasted just like an Imli chutney should. A couple of email exchanges later, I asked the gracious hostess for the recipe. She obliged and I made the chutney with the addition of ginger powder. This recipe ...
From spiceroots.com


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