Best 3 Sweet Tamarind Chutney Recipes
Sweet tamarind chutney is a versatile condiment with a sweet, tangy, and slightly spicy flavor. It adds depth to both savory dishes, like curries and samosas, and sweet dishes, like fruit salads and yogurt parfaits. Tamarind chutney can also be enjoyed on its own as a spread or dip. While there are many different ways to make it, most recipes include tamarind paste, sugar, vinegar, ginger, garlic, and chili peppers. The tamarind paste provides a sour flavor that is balanced by the sugar and vinegar. The ginger, garlic, and chili peppers add a spicy kick which are mellowed by the sweetness of the tamarind and sugar. If you are looking for a delicious and versatile chutney recipe, keep reading to find the best recipe for sweet tamarind chutney.
Here are our top 3 tried and tested recipes!
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
SWEET TAMARIND CHUTNEY
Categories Condiment/Spread Fruit Quick & Easy Tamarind Anise Coriander Gourmet
Yield Makes about 3/4 cup
Number Of Ingredients 10
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 TAMARIND CHUTNEY
This is a Gordon Ramsey recipe that I found to go with the Morrocan Stuffed Chicken & Roasted fennel recipe I have posted on here. Though this chutney is of Indian cuisine it goes very well with both Indian & North African dishes. You can store this up to 3 days before using, and in my opinion aking it up in advance not only is easier, but tastes extra lovely too. *** You can use soft brown sugar OR jaggery.. RZ wont recognise jaggery so I have listed ingredient as soft brown sugar.
Provided by JinxTheCat
Categories Chutneys
Time 35m
Yield 4-8 serving(s)
Number Of Ingredients 8
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.
Tips:
- Use ripe tamarinds: The riper the tamarinds, the sweeter and more flavorful the chutney will be.
- Soak tamarinds in hot water: Soaking tamarinds in hot water helps soften them and makes it easier to extract the pulp.
- Use a food processor or blender: A food processor or blender will help you quickly and easily puree the tamarinds and other ingredients.
- Add jaggery or sugar to taste: The amount of jaggery or sugar you add will depend on your personal preference. Start with a small amount and add more to taste.
- Cook the chutney until it thickens: The chutney should be cooked until it thickens and coats the back of a spoon. This will take about 30 minutes.
- Store the chutney in a clean jar: The chutney can be stored in a clean jar in the refrigerator for up to 2 weeks.
Conclusion:
Sweet tamarind chutney is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is a great way to use up ripe tamarinds and is a healthy and flavorful addition to your diet.
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