← Back to Search Results
Indian
Tamarind Chutney

Comments: 0
 

Recipe

This sweet-sour chutney is more like a sauce, and there are many regional variations. The base is tamarind, a very sour pod 3 to 4 inches (7.5 to 10 cm) long. The tamarind tree grows in many parts of India and also in Mexico. For this sauce, use the compressed slab-like tamarind available in Asian stores, not the “instant” kind. The fresh pods available in grocery stores are not suitable for this recipe.

Yield: Makes 1½ cups (375 ml)

Ingredients

  • 1 cup (250 ml) tamarind water (see Notes)
  • ¾ cup (175 ml) chopped dates or ½ cup (125 ml) jaggery (sugur)
  • 1 tsp (5 ml) cayenne pepper
  • ½ tsp (2 ml) cumin powder
  • ½ tsp (2 ml) salt or to taste

Directions

1. In a saucepan over medium heat, combine tamarind water and dates. Bring to a boil. Reduce heat to medium-low and cook until mixture begins to thicken, 5 to 8 minutes. After mixture has thickened, mash with a spoon.

2. Add cayenne pepper, cumin, salt and ¾ cup (175 ml) water. Simmer for 5 minutes to allow flavors to blend.

3. Press through large-holed strainer to make a thick, smooth sauce-like chutney. Let cool to room temperature and serve as a dipping sauce with appetizers. (Chutney can be stored in an airtight container in the refrigerator for several months. Do not freeze.)

Notes

To make tamarind water: Cut 1-inch (2.5 cm) strip from tamarind slab, about 2 oz (60 g). Break into smaller pieces and soak in 1¼ cups (300 ml) hot water for 30 minutes. Soften between fingers to make a pulp. Strain through large-holed strainer into bowl, pushing with back of spoon to extract as much pulp as possible. Discard rest.


© 2004 Suneeta Vaswani
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 24 servings.

18kcal (1%)
5mg (1%)
0mg (0%)
2mcg RAE (0%)
47mg
5mg
0g
4g
0g
5g
0mg (0%)
49mg (2%)
0g (0%)
0g (0%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lucid-food Lucid Food
by Louisa Shafia
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
living-raw-food Living Raw Food
by Sarma Melngailis
mexican-everyday Mexican Everyday
by Rick Bayless
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
raos-cookbook Rao's Cookbook
by Frank Pellegrino
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?