Best 3 Tamarind Date Chutney Recipes
Get ready to tantalize your taste buds with a culinary journey to the realm of sweet and tangy flavors! Tamarind Date Chutney, a delectable condiment originating from the vibrant kitchens of India, awaits you. This versatile chutney boasts a harmonious blend of sweet dates, tangy tamarind, and an aromatic symphony of spices, creating a taste sensation that complements a wide range of dishes. Whether you're seeking a flavorful accompaniment to your savory meals, a delectable spread for your morning toast, or a sweet treat to satisfy your cravings, this chutney is sure to delight. Embark on a culinary adventure with our curated collection of tamarind date chutney recipes, each offering a unique twist on this classic condiment. From the traditional rendition to innovative fusions, let your taste buds explore the diverse flavors of this culinary gem.
Here are our top 3 tried and tested recipes!
TAMARIND AND DATE CHUTNEY
Steps:
- In a small saucepan, combine the tamarind and 1 cup of the water over medium heat. Bring to a simmer and cook, uncovered, for 5 minutes. Occasionally stir with a fork to break up the pulp. Remove from the heat, cover, and set aside to steep and further soften for 5 minutes, or until the tamarind solids have expanded. When you stir the mixture, the pulp should easily combine with the water.
- Position a coarse-mesh sieve over a bowl and pour in the tamarind mixture. Using a rubber spatula or metal spoon, vigorously stir and press the solids against the mesh to force as much of the pulp through as possible. If necessary, return the pulp to the saucepan, add some of the already-strained liquid, stir to loosen up more of the pulp, and then work it through the sieve again. When the pulp is spent, discard the fibrous left overs. The resulting liquid will resemble chocolate cake batter. You should have 2/3 to 3/4 cup.
- Combine the tamarind liquid, dates, the remaining 1/3 cup water, the brown sugar, salt, and cayenne in a food processor. Process to a smooth, thick texture. Occasionally pause the machine and scrape down the sides. The ideal texture is thick enough to mound on a spoon, but you can add extra water for a thinner sauce. Transfer to a bowl and stir in the cumin for a pungent finish. Taste and adjust the flavors, as necessary, especially if you thinned the chutney. Set aside for a few hours for the flavors to blend and bloom. Serve, refrigerate for up to 2 weeks, or freeze for a month.
TAMARIND-DATE CHUTNEY
Serve this chutney with our Spice-Rubbed Grilled Salmon.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Place the cumin seeds in a small, dry skillet over medium heat. Shake the skillet gently to move the seeds as they toast so they don't burn; continue until aromatic, about 5 minutes. Transfer seeds to a spice grinder, and grind to a fine powder.
- Place the dates in the bowl of a food processor; process until finely chopped. Remove and discard any seeds to make 3 tablespoons tamarind concentrate. Add concentrate, ginger, and ground cumin to food processor. Add 2/3 cup plus 2 tablespoons boiling water, or enough to make the mixture a spreadable consistency. Process until smooth. Add the cayenne and salt; adjust to taste.
TAMARIND-DATE CHUTNEY
This sweet and sour chutney works well with anything. I like it with Chaat Masala.
Provided by vburrito
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- Combine the dates, water, tamarind concentrate, cayenne pepper, and salt in a blender; blend until smooth.
Nutrition Facts : Calories 16.8 calories, Carbohydrate 4.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, Sodium 291.4 mg, Sugar 3.4 g
Tips:
- Use ripe tamarinds for a sweeter and tangier chutney.
- Soak tamarinds in hot water for at least 30 minutes to soften them before extracting the pulp.
- Use a food processor or blender to make a smooth chutney.
- Add jaggery or sugar to taste.
- Add a pinch of salt to balance the flavors.
- Add red chili powder or green chilies for a spicy chutney.
- Add roasted cumin seeds, coriander seeds, and mustard seeds for a more flavorful chutney.
- Garnish with fresh coriander leaves.
- Serve tamarind date chutney with pakoras, samosas, or other snacks.
Conclusion:
Tamarind date chutney is a versatile condiment that can be enjoyed with a variety of dishes. It is easy to make and can be stored in the refrigerator for up to a month. With its sweet, tangy, and spicy flavors, tamarind date chutney is sure to become a favorite.
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