SWEET TAMARIND CHUTNEY
This is a Gordon Ramsey recipe that I found to go with the Morrocan Stuffed Chicken & Roasted fennel recipe I have posted on here. Though this chutney is of Indian cuisine it goes very well with both Indian & North African dishes. You can store this up to 3 days before using, and in my opinion aking it up in advance not only is easier, but tastes extra lovely too. *** You can use soft brown sugar OR jaggery.. RZ wont recognise jaggery so I have listed ingredient as soft brown sugar.
Provided by JinxTheCat
Categories Chutneys
Time 35m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Using your hands break the block of Tamarind down into smaller pieces first.
- Soak the tamarind in the hot water for 20 minutes.
- Once softened, strain the mixture through a fine sieve and discard the husks and seeds.
- 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.
- 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.
- Scrape the puree into a bowl and mix in the tamarind extract.
- Stir well and add a little water if you think the chutney is too thick (it should have a thin pouring consistency).
- Cool completely, store in the fridge and eat within 3 days.
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Mthulisi Mkhize
[email protected]Overall, I was disappointed with this chutney. I wouldn't recommend it to others.
Benedict Owino
[email protected]This chutney is a bit pricey for the amount you get.
Ahil Jaan
[email protected]The texture of this chutney was a bit too thick for my liking. I prefer a chutney that is a bit more runny.
DAMMIKA Dammika
[email protected]I found this chutney to be a bit bland. It lacked the depth of flavor I was expecting.
Mitun Baishnab
[email protected]This chutney is a bit too sweet for my taste. I prefer a more tart chutney.
Yasmin Akter
[email protected]I love the sweet and tangy flavor of this chutney. It's the perfect addition to my favorite Indian dishes.
Siraz Hosan
[email protected]This chutney is so versatile. I've used it as a dipping sauce, a marinade, and even a spread for sandwiches. It's always delicious.
Christopher Newell
[email protected]I've made this chutney several times and it always turns out perfect. It's a great staple to have in the fridge.
MILLICENT DANYIE
[email protected]This chutney is a great way to add some sweetness and tang to your dishes. I love using it as a marinade for chicken or fish.
Wazir Ahamed
[email protected]I was pleasantly surprised by how easy this recipe was to follow. I'm not a very experienced cook, but I was able to make this chutney without any problems.
Al Muzahid
[email protected]This chutney is amazing! It's sweet, tangy, and has just the right amount of heat. I love using it as a dipping sauce for chicken and fish.
humayon babar
[email protected]I've tried many tamarind chutney recipes, but this one is by far the best. The balance of flavors is perfect and it's so easy to make.
nonjabulo nkosi
[email protected]I love the simplicity of this recipe. With just a few ingredients, I was able to make a delicious and authentic tamarind chutney. It's definitely a keeper!
Busy_Boy Rajput_Brand
[email protected]This tamarind chutney is a flavor explosion! The sweet, tangy, and slightly spicy flavors blend perfectly. I used it as a dipping sauce for samosas and pakoras, and it was a hit with my family and friends.