Sweet Tamarind Chutney
|Tamarind||1⁄2 Pound, seeded|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Ground roasted cumin||1 1⁄2 Tablespoon|
|Black salt||1 Teaspoon|
|Red chili powder||1 Teaspoon|
|Ground black pepper||1 Teaspoon|
|Ginger powder||1⁄2 Teaspoon|
Break the tamarind into small pieces and soak in hot boiling water for one hour.
Mash it into a pulp and strain pressing the tamarind into the strainer so that all the pulp comes out.
Add sugar to the pulp mix well.
Add the remaining ingredients. Mix again well and taste. Add more sugar, salt or pepper as needed.
Chutney can be refrigerated for two to three months.
Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vadas, bhel poori, or any kind of chat.
This is also delicious as a dipping sauce for French fries, as a spread over crackers.
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Serving size: Complete recipe
Calories 2601 Calories from Fat 64
% Daily Value*
Total Fat 8 g11.7%
Saturated Fat 1.2 g5.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6161.5 mg256.7%
Total Carbohydrates 658 g219.4%
Dietary Fiber 17.1 g68.3%
Sugars 630.4 g
Protein 12 g24.3%
Vitamin A 11.4% Vitamin C 24%
Calcium 42.5% Iron 128.4%
*Based on a 2000 Calorie diet