Tamarind Chutney
Tamarind Chutney

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, tamarind chutney. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Tamarind Chutney is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Tamarind Chutney is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook tamarind chutney using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Tamarind Chutney:
  1. Take 130 g tamarind seeds pulp without
  2. Make ready 2 1/2 cups sugar
  3. Take water 2 cups boiling
  4. Prepare cumin seeds 1 1/2 tablespoons roasted ground
  5. Prepare salt 1 tablespoon
  6. Make ready salt 1 teaspoon black
  7. Get 1 teaspoon chili powder red
  8. Take 1 teaspoon black pepper ground
Instructions to make Tamarind Chutney:
  1. Take 1/3 of the tamarind pulp. Next cover, the pulp with boiling water. You'll need about 2 cups of water. Let the pulp sit for about an hour until softened.
  2. In the meanwhile heat a pan on medium flame and dry-roast cumin seeds for 2 minutes. Turn down flame and keep aside to cool.
  3. Use your fingers to mash the Tamarind a little, and then push a bit at a time through a fine meshed strainer. Rub the fibers against the strainer to separate the pulp from the fibers. The pulp falls through and the fibers stay behind.
  4. Add sugar to the pulp. Then add the remaining ingredients. Mix well and taste. Add more sugar or salt as needed.
  5. Serve Tamarind Chutney with Samosas or Pakoras. Chutney can be refrigerated for two to three months.

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