GINGER AND TAMARIND REFRESHER
While it is not uncommon to find ginger blended into limeades, lemonades, and fresh sugarcane juice in India, it also pairs nicely with tamarind. Serve cold and give it a good stir before drinking. This recipe is made with tamarind pulp, which contains large seeds that you will need to remove. Avoid the temptation to use concentrates. They're more convenient because they don't have seeds, but they don't taste nearly as fresh.
Provided by Nik Sharma
Categories Drink Non-Alcoholic Ginger Tamarind Summer Kid-Friendly Vegetarian Vegan Soy Free Peanut Free Tree Nut Free Dairy Free Wheat/Gluten-Free
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Bring 1½ cups (360 ml) of the water to a boil. Put the tamarind pulp in a heat-proof nonreactive bowl, and cover with the boiling water. Cover and let sit for about 1 hour, until the pulp has become soft and mushy. Using a small potato masher or clean hands, massage and squeeze the block to soften the pulp. Strain through a fine-mesh strainer suspended over a medium bowl, pressing the pulp through the strainer with a large spoon. Discard the seeds and other solids left behind. Refrigerate the tamarind extract in an airtight container in the refrigerator until ready to use, for up to 4 days.
- Rinse the ginger and gently scrub to remove any traces of dirt. If the ginger is young, with a thin skin, leave the skin on. Otherwise, peel. Cut into thin slices. In a medium saucepan, combine the ginger, sugar, and remaining 1 cup (240 ml) water. Bring to a boil over medium-high heat and immediately remove the saucepan from the heat. Cover and steep for 10 minutes. Strain the ginger simple syrup through a fine-mesh strainer and discard the ginger.
- In a large pitcher, mix the tamarind extract and the ginger simple syrup together. Fill eight tall glasses with ice. Pour 4 oz (120 ml) of the tamarind-ginger syrup into each glass, top with 4 oz (120 ml) of the club soda or chilled water, and stir. Store any remaining tamarind-ginger syrup in an airtight container in the refrigerator for up to 1 week.
- The Approach
- This rejuvenating drink combines the mild heat of young ginger and the sourness of tamarind. It's wonderful during the warmer months. Young ginger requires no peeling before use because its outer skin is so thin. I recommend using South Asian tamarind, which is a lot more sour than the Mexican variety. Look for it in Asian and Indian markets.
THAI TAMARIND CHICKEN
This recipe for sweet and spicy Thai chicken incorporates a flavorful tamarind sauce and freshly grated ginger. Serve with jasmine rice or rice noodles.
Provided by Savina
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Mix soy sauce and flour together in a large bowl until blended. Add chicken and mix until coated.
- Mix water, fish sauce, brown sugar, and tamarind paste together in a bowl.
- Heat oil in a wok over medium-high heat. Add garlic, chile pepper, and ginger and fry for 1 to 3 minutes. Remove chicken from the marinade and add to the wok; stir-fry for 1 to 2 minutes. Add 1/2 the tamarind sauce mixture to the wok and continue stir-frying until liquid dries up. Add remaining sauce and cook until chicken is no longer pink inside and sauce is thickened to desired consistency, 10 to 15 minutes more.
Nutrition Facts : Calories 454.8 calories, Carbohydrate 26.4 g, Cholesterol 113.1 mg, Fat 18.4 g, Fiber 1 g, Protein 44.9 g, SaturatedFat 3.2 g, Sodium 2553.4 mg, Sugar 15.3 g
PORK CHOPS WITH TAMARIND AND GINGER
Seasoning pork chops with a paste of fresh ginger, chile, cumin and tamarind gives the brawny meat a deeply spicy, sour flavor that gets more intense the longer it marinates. Then the excess marinade is mixed into the drippings to make a heady sauce. If you can't find tamarind concentrate (also sometimes called tamarind extract), lime juice will supply the sour notes, though without the same fruity complexity.
Provided by Melissa Clark
Categories dinner, meat, steaks and chops, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine garlic, tamarind, sambal oelek, ginger, salt, cumin, fish sauce and turmeric. Rub mixture evenly over pork, and let marinate for at least 1 hour and up to overnight.
- Heat oven to 400 degrees. Heat oil in a cast-iron skillet over medium-high heat. Scrape the marinade off the pork, reserving it (there will be a tablespoon or two), then place chops in pan and sear on one side until well browned, 2 to 3 minutes. Use tongs to hold pork chops vertically to sear the fat on the edges, another 2 to 3 minutes.
- Flip pork so browned side is on top and add reserved marinade to pan, stirring it into the drippings. Transfer pan to oven and cook to desired doneness, about 8 minutes for lightly pink on the inside (135 degrees). Transfer chops to a plate or cutting board and let rest for 5 minutes. Slice the meat off the bone and serve slices coated with pan drippings, scallions and lime wedges.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 19 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 444 milligrams, Sugar 0 grams, TransFat 0 grams
TAMARIND-GINGER DIPPING SAUCE
Steps:
- In a small saucepan, heat the oil over medium heat. Add the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Whisk in the tamarind liquid and water. When the mixture comes to a boil, remove from the heat.
- Whisk in the sugar and fish sauce, starting out with the smaller amounts. Taste and add additional sugar or fish sauce to create a tart, spicy, sweet, savory sauce. Set aside, uncovered, to cool to room temperature and to let the flavors bloom.
- Before serving, taste again and adjust the flavor balance a final time. Transfer to a serving bowl or divide the sauce among individual dipping sauce bowls. If all the diners like chile heat, add the chile slices to the bowl(s). If not, serve the chile slices on the side for diners to add as desired.
TAMARIND-GINGER RELISH
More commonly known as puli-inji... puli = tamarind & inji = ginger. This traditional Keralite spicy-tangy relish is a part of every festive meal. It can be stored for quite a long time in an air-tight container.
Provided by Seeprats
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Dissolve the tamarind pulp in the water. Keep aside.
- Heat the oil, add mustard. When it starts spluttering, add dried red chillies and sauté.
- Next, add chopped ginger and green chillies; fry well, strain and keep aside.
- Heat the tamarind water, add turmeric powder, chili powder, asafetida, jaggery, curry leaves and fenugreek seeds. Boil till it turns thick.
- Add the fried ginger and green chillies, boil for a minute.
- Once it has cooled, transfer to a dry airtight container.
Nutrition Facts : Calories 78.8, Fat 4.4, SaturatedFat 3.6, Sodium 12.3, Carbohydrate 10.2, Fiber 1, Sugar 7.2, Protein 1.2
FRESH GINGER RELISH
Make and share this Fresh Ginger Relish recipe from Food.com.
Provided by Derf2440
Categories Vegetable
Time 20m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Combine ginger, sweet pepper, vinegar, orange juice, brown sugar and salt in a medium mixing bowl.
- Cover and chill before serving, if desired.
- Serv with grilled or roasted meats or in place of pickle relish.
- Refrigerate any remaining ginger relish for up to 1 week.
GINGER AND TAMARIND DIP
Delicious dip to serve with coconut shrimp or coconut chicken strips. Nice and tangy! Source -- Food Network
Provided by Elly in Canada
Categories Low Protein
Time 1h
Yield 1 cup
Number Of Ingredients 7
Steps:
- To prepare the dipping sauce --.
- Whisk together the mayonnaise, lime juice, ginger, tamarind concentrate, mustard, honey, and cayenne powder.
- Refrigerate at least an hour to allow the flavours to blend.
- Tamarind concentrate is available in Indian or Asian markets.
Nutrition Facts : Calories 715.5, Fat 53.1, SaturatedFat 7.8, Cholesterol 40.8, Sodium 1230.8, Carbohydrate 63.8, Fiber 1.5, Sugar 32.4, Protein 2.5
More about "tamarind ginger relish recipes"
5 MINUTE TAMARIND SAUCE OR GLAZE | EASY TAMARIND …
From twosleevers.com
TAMARIND & GINGER SIMPLE STIR FRY | FOOD MATTERS®
From foodmatters.com
VEGETABLES IN GINGER TAMARIND SAUCE RECIPEROBINS KEY
From robinskey.com
15 RECIPES THAT USE TAMARIND | ALLRECIPES
From allrecipes.com
FIERY TAMARIND-GINGER SAUCE RECIPE ON FOOD52
From food52.com
ONAM RECIPES : PULI INJI | INJI CURRY | TAMARIND & GINGER …
From sinamontales.com
INCHIPULI - GINGER AND TAMARIND RELISH - INSPIRESN
From inspiresn.com
Reviews 23Servings 8Cuisine IndianCategory Side Dish
- Splutter mustard and add chopped shallots, red chilies, green chilies, ginger, garlic, and curry leaves
TAMARIND SAUCE RECIPE - VEG VEGAN MEAT
From vegveganmeat.com
STICKY TAMARIND CHICKEN | PICTURE THE RECIPE
From picturetherecipe.com
BALSAMIC TAMARIND GINGER PESTO SAUCE - VENTURA FOODS
From venturafoods.com
TAMARIND AND GINGER CHICKEN – CHOY'S KITCHEN ADVENTURES
From choyskitchenadventures.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
THAI TAMARIND CHICKEN STIR-FRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
TAMARIND-GINGER DRESSING - FLEXITARIAN KITCHEN – RECIPES
From flexitariankitchen.com
GINGER, TAMARIND AND PLUM SAUCE DRESSING - THE DEVIL WEARS SALAD
From thedevilwearssalad.com
25 OF THE MOST AMAZING TAMARIND SAUCE RECIPES - EAT WINE BLOG
From eatwineblog.com
TAMARIND SAUCE - DELICIOUS HOMEMADE RECIPE - THE CURRY GUY
From greatcurryrecipes.net
BAKED CHICKEN WINGS WITH TAMARIND-GINGER GLAZE RECIPE
From seriouseats.com
EASY TAMARIND RECIPES | OLIVEMAGAZINE
From olivemagazine.com
GINGER TAMARIND RELISH RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TAMARIND-GINGER COOLER RECIPE - DELISH
From delish.com
10 BEST INDIAN TAMARIND SAUCE RECIPES | YUMMLY
From yummly.com
TAMARIND BBQ SAUCE RECIPE (SWEET AND TANGY) | KITCHN
From thekitchn.com
DUCK BREAST WITH A TAMARIND & GINGER SAUCE RECIPE · GRESSINGHAM
From gressinghamduck.co.uk
TAMARIND AND GINGER RECIPES (221) - SUPERCOOK
From supercook.com
EASY SOY TAMARIND SAUCE FROM SCRATCH | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
GRILLED TAMARIND GINGER CHICKEN LEGS - WITH SPICE
From withspice.com
TAMARIND-GINGER CARROT DRESSING - RECIPE - FINECOOKING
From finecooking.com
10 BEST THAI TAMARIND SAUCE RECIPES | YUMMLY
From yummly.com
GINGER TAMARIND BRUSSELS SPROUTS – SAVORED GRACE
From savoredgrace.com
SWEET TAMARIND CHUTNEY RECIPE - SERIOUS EATS
From seriouseats.com
PRIMOR TAMARIND AND GINGER MAYO RECIPE – PRIMOR FRUIT PUREES
From primorfoods.com
20 EASY TAMARIND RECIPES (HOW TO USE TAMARIND PASTE)
From insanelygoodrecipes.com
RAVENVIEW RECIPES – FISH WITH TAMARIND GINGER SAUCE
From ravenview.com
CHICKEN WITH TAMARIND GINGER SAUCE - COOKING COAST TO COAST
From cookingcoasttocoast.weebly.com
TAMARIND GINGER MARGARITA WITH SALTED GINGER SUGAR - LE
From lepetiteats.com
TAMARIND CHICKEN (CARIBBEAN STYLE) - THAT GIRL COOKS HEALTHY
From thatgirlcookshealthy.com
SPICED STEAKS IN TAMARIND, GINGER & HONEY SAUCE
From makegoodfood.ca
10 BEST INDIAN TAMARIND SAUCE RECIPES | YUMMLY
From yummly.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