Best 3 Sweet Tamarind Chutney Recipes

**Indulge in the Sweet and Tangy Delights of Tamarind Chutney: A Culinary Journey into Flavor and Versatility**

Experience the harmonious blend of sweet, sour, and tangy flavors in our carefully curated collection of tamarind chutney recipes. Embark on a culinary adventure as we explore the diverse applications of this versatile condiment, from its classic pairing with Indian dishes to its surprising versatility in elevating everyday meals. Whether you seek a fiery kick or a subtly sweet accompaniment, our recipes cater to a range of palates, ensuring a taste sensation with every bite. Prepare to tantalize your taste buds and add a burst of flavor to your culinary creations with our delectable tamarind chutney recipes.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET TAMARIND CHUTNEY

Sweet Tamarind Chutney image

This is an East Indian sweet tamarind chutney.

Provided by STEELTOWN

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 40m

Yield 10

Number Of Ingredients 10

Ingredients

1 tablespoon canola oil
1 teaspoon cumin seeds
1 teaspoon ground ginger
½ teaspoon cayenne pepper
½ teaspoon fennel seeds
½ teaspoon asafoetida powder
½ teaspoon garam masala
2 cups water
1 ⅛ cups white sugar
3 tablespoons tamarind paste

Steps:

Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.

Nutrition Facts : Calories 112.7 calories, Carbohydrate 25.7 g, Fat 1.5 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 3.3 mg, Sugar 22.5 g

SWEET TAMARIND CHUTNEY

Sweet Tamarind Chutney image

Categories Condiment/Spread Fruit Quick & Easy Tamarind Anise Coriander Gourmet

Yield Makes about 3/4 cup

Number Of Ingredients 10

Ingredients

4 oz piece tamarind from a pliable block*
3/4 cup hot water
1/4 cup packed jaggery date sugar* (4 oz; if necessary, chop to measure) or packed dark brown sugar
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon anise seeds
1/2 teaspoon hot chile powder* (preferably Indian)
1/2 teaspoon salt
Special Equipment
an electric coffee/spice grinder

Steps:

Gently mash tamarind with water in a small bowl until pulp is softened. Force pulp through a sieve into a 2- to 3-quart saucepan, pressing on and then discarding seeds and thick fibers. Add sugar and cook over low heat, stirring, just until sugar is dissolved, then return mixture to cleaned bowl.
Toast coriander, cumin, and anise seeds in a small skillet over moderate heat, stirring, until fragrant and a shade darker, about 2 minutes. Cool completely, then finely grind in grinder. Stir spices into tamarind mixture along with chile powder and salt.
*Available at Indian markets and Kalustyan's (800-352-3451).

SWEET TAMARIND CHUTNEY

Sweet Tamarind Chutney image

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

Ingredients

200 g tamarind pulp
400 ml hot water
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon red chili powder
1 teaspoon sea salt
100 g brown soft sugar
30 g dates, pitted

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.

Tips:

Choose ripe tamarinds: Look for tamarinds with a dark brown, leathery shell and no signs of mold or damage.
Soak tamarinds in hot water: This will help to soften the tamarinds and make them easier to work with.
Remove the seeds: Once the tamarinds are soft, break them open and remove the seeds.
Use a food processor or blender: This will help to puree the tamarinds and make a smooth chutney.
Add spices and sugar to taste: The amount of spices and sugar you add will depend on your personal preference.
Simmer the chutney until it thickens: This will help to develop the flavors and make the chutney more shelf-stable.

Conclusion:

Sweet tamarind chutney is a versatile condiment that can be used to add flavor to a variety of dishes. It is especially popular in Indian cuisine, but it can also be used in Thai, Vietnamese, and other Asian cuisines. Sweet tamarind chutney can be used as a dipping sauce, a marinade, or a glaze. It can also be added to curries, stir-fries, and other dishes. If you are looking for a new and exciting way to add flavor to your meals, sweet tamarind chutney is a great option.