Tamarind Chutney
Explore the delightful and tangy world of Tamarind Chutney, a versatile and flavourful condiment that adds a zesty touch to many dishes. This easy-to-follow recipe guides you through creating this traditional sauce, perfect for adding a special twist to your meals.
Ingredients
- 200 g Tamarind Pulp
- 200 g Brown Sugar or jaggery
- 500 ml Water
- 1 tsp Cumin Seeds
- 1 tsp Black Salt
- 1 tsp Chilli Powder
- 1 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1 tsp Ground Cloves
Instructions
- In a saucepan, combine the tamarind pulp and water. Bring it to a boil and then simmer for 5-7 minutes, or until the tamarind softens.
- Strain the tamarind mixture through a fine-mesh sieve into a separate bowl. Use a spoon to press and extract as much pulp as possible.
- Return the strained tamarind pulp to the saucepan, add jaggery (or brown sugar), and stir until the sweetener has dissolved completely.
- Add cumin seeds, black salt, red chili powder, ground ginger, ground cinnamon, and ground cloves to the tamarind mixture. Mix well.
- Simmer the mixture on low heat for about 15-20 minutes, stirring occasionally. The chutney should thicken and reach a syrupy consistency.
- Allow the tamarind chutney to cool to room temperature. It will further thicken as it cools.
Notes
Tamarind chutney is a versatile condiment that pairs well with various Indian snacks, chaats, and samosas.
It can be stored in an airtight container in the refrigerator for up to a month.
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 76kcalCarbohydrates: 19gProtein: 0.4gFat: 0.1gSaturated Fat: 0.05gTrans Fat: 0.001gSodium: 153mgPotassium: 87mgFibre: 1gSugar: 16gVitamin A: 43IUVitamin C: 0.5mgCalcium: 18mgIron: 1mg
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