Tamarind Chutney
Sweet and Sour Chutney
Posted By Savita
Tamarind chutney, an easy and super flavorful combination of sweet and sour. This versatile chutney can be used for various kinds of foods. Like I love eating it with plain steamed rice or fried chickpea fritters. It tastes amazing and you will not feel need of any other side dish. Whenever I prepare tamarind chutney, I make an extra batch since it does not last very long in my refrigrator.
Pairing Ideas:
Total Time:
Prep Time:
Cook Time:
Cuisine:
Indian
Category:
Dip, Preserve
Serves:
2
Ingredients
- 1 Cup Tamarind (Seedless Tamarind Skins or use 4 tbsp. of unsweetened paste)
- 3 tbsp Sugar
- 1 tbsp Fennel Seeds
- 1/8 tsp Salt
- 1/2 tsp Black Pepper (seeds)
- 1 tsp Canola Oil
- 1/4 Cup Raisins
Directions
-
1. Soak tamarind skins in boil 1 cup water and leave for 10 minutes. If using paste, just mix paste with 1/2 cup warm water and set aside. -
2. Heat oil in a pan, add fennel seeds and sauté till seeds are fragrant. -
3. Add black pepper seeds, raisins, tamarind paste, salt and bring to boil. -
4. Add sugar and simmer mixture for 10-12 minutes or till chutney has thick consistency.
Savita's Recipe Notes:
You can also add one ripe sliced banana into 5-6 tbsps of chutney and serve cold as side dish with grilled meat and rice. Your guests will fall in love with this sweet and sour treat.© Chef De Home. Post content including video and photos are copyright protected.