Sweet Tamarind Chutney – a delicious recipe with tamarind pulp, water, cumin, coriander seed, red chili powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Using your hands break the block of Tamarind down into smaller pieces first.
2
Soak the tamarind in the hot water for 20 minutes.
3
Once softened, strain the mixture through a fine sieve and discard the husks and seeds.
4
Place a frying pan over a medium heat and add the cumin and coriander seeds. Dry roast them for a minute, then tip the spices into a bowl.
5
Place the chilli powder, salt, jaggery or sugar and dates into a blender. Add the roasted cumin and coriander seeds and 2 tablespoons of water and blend to a fine puree.
6
Scrape the puree into a bowl and mix in the tamarind extract.
7
Stir well and add a little water if you think the chutney is too thick (it should have a thin pouring consistency).
8
Cool completely, store in the fridge and eat within 3 days.
101
kcal
Calories
26
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 200 g tamarind pulp, 400 ml hot water, 1 teaspoon cumin seed, 1 teaspoon coriander seed, and more.
Yes, Sweet Tamarind Chutney falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
