How to make Sweet Tamarind Chutney -
A must for chaats - sweet and sour chutney.
This recipe is from the book No Oil Cooking.
Main Ingredients : Tamarind,seedless , Jaggery (gur) (गुड़)
Cuisine : Indian
Course : Pickles, Jams and Chutneys
You can also find more Pickles, Jams and Chutneys recipes like Mint Chutney Creamy Eggplant Dip North Indian Brinjal Pickle Guava Chutney
Sweet 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 : 41-50 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet & Sour
Ingredients for Sweet Tamarind Chutney Recipe
Tamarind,seedless 1 cup
Jaggery (gur) grated 1 1/4 cups
Cinnamon 1 inch stick
Raisins 2 tablespoons
Salt to taste
Black salt (kala namak) 1/4 teaspoon
Red chilli powder 1 teaspoon
Roasted cumin powder 1 teaspoon
Dry ginger powder (soonth) 1 1/2 teaspoons
Method
Step 1
Soak the tamarind in two cups of warm water for half an hour. Extract pulp and strain to remove seeds and fiber. Take a heavy bottom pan, add the tamarind pulp and jaggery. Cook on low heat.
Step 2
Add cinnamon stick and cook for fifteen minutes. Add raisins, salt, black salt, red chilli powder, roasted cumin powder and dry ginger powder.
Step 3
Remove from heat and set aside to cool. Store in an air tight container.
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