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Curry Leaf Tamarind Chutney

Chef.Foodie's picture
Ingredients
  Curry leaves 2 Cup (32 tbs), picked
  Tamarind ball 1 Small
  Salt To Taste
  Oil 1 Teaspoon
  Peppercorns 1 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Red chillies 6
  Seasoning To Taste
  Oil 4 Tablespoon
  Mustard seeds 1⁄2 Teaspoon
  Urad dal 1 Teaspoon
Directions

1. Wash the leaves thoroughly, and leave in a colander for the water to drain.
2. Take out the extract of tamarind - approximately 1-1 1/2 cups.
3. Grind to a paste the fried ingredients along with the curry leaves and salt.
4. Heat the oil, add the mustard seeds and dal. When done, add the ground paste, tamarind extract and some more water if too thick.
5. Allow the chutney to boil on slow heat for 20-30 minutes or until a thick chutney consistency is reached. Remove, cool and bottle.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Chutney
Restriction: 
Vegetarian
Ingredient: 
Tamarind
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 112 Calories from Fat 98

% Daily Value*

Total Fat 11 g17.1%

Saturated Fat 1.4 g7.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 66.7 mg2.8%

Total Carbohydrates 3 g1%

Dietary Fiber 0.42 g1.7%

Sugars 0.9 g

Protein 0.64 g1.3%

Vitamin A 2.3% Vitamin C 24.1%

Calcium 1.2% Iron 2.5%

*Based on a 2000 Calorie diet

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Curry Leaf Tamarind Chutney Recipe