How to make Tamarind Chutney -
Tangy tamarind chutney made in microwave.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tamrind, Jaggery
Cuisine : Indian
Course : Pickles, Jams and Chutneys
For more recipes related to Tamarind Chutney checkout Tamarind Chutney. You can also find more Pickles, Jams and Chutneys recipes like Gajar Gobhi Shalgam ka Achar Coconut Aur Til Ki Chutney Avakkai Takku
Tamarind Chutney Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 1.30-2 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet and Sour
Ingredients for Tamarind Chutney Recipe
Tamrind seeded 1 cup
Jaggery grated 1 1/4 cups
Cinnamon 1 inch stick
Black salt (kala namak) 1/2 teaspoon
Red chilli powder 1 teaspoon
Roasted cumin powder 1 teaspoon
Dry ginger powder (soonth) 1 1/2 teaspoons
Salt to taste
Raisins 2 tablespoons
Method
Step 1
Soak the tamarind in two cups of water for half an hour. Put it in a microwave bowl with the water and cook, uncovered, on Microwave HIGH (100%) for three minutes. Let it stand for half an hour. Extract pulp by straining through a sieve.
Step 2
In another microwave bowl, mix jaggery, cinnamon and tamarind pulp. Cook, uncovered, on Microwave HIGH (100%) for twenty minutes. Mix in black salt, red chilli powder, roasted cumin powder, dry ginger powder and salt.
Step 3
Cook, uncovered, on Microwave HIGH (100%) for three minutes. Add raisins and cook, uncovered, on Microwave HIGH (100%) for two minutes. Set aside to cool completely before storing in an airtight container.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
