sweet-and-sour-chutney

Sweet and Sour Chutney

4 Reviews Add a Pic
Rani
Recipe by  Rani

“Indian chutney is excellent served with other Indian dishes or with simple rice and beans. Chutney is delicious! Tamarind extract can be bought a Indian grocery stores and in some supermarkets.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Blend the following in a food processor until smooth: tamarind extract, brown sugar, water, dates and cumin seeds.

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Reviews (4)

Rate This Recipe
SQUIRLADY
11

SQUIRLADY

Excellent flavor combination & very easy to whip up! I served it with an Indian meal & with papadaums for dipping! My husband,who is an Indian food lover-just flipped for this!!

WSBLEND
10

WSBLEND

This came out really good, but I didn't have tamarind paste. What I had was this chuck of tamarind goo from the asian store. I cut off about a 3/4 cup chuck of it and soaked it in 3/4 cup of water. Then I had to strain all the seeds and fiber from it...squeezing the pulp into a bowl. Then I went on to the next steps. I used one tablespoon of brown sugar blend, about 1/4 cup raisins (as I didn't have dates) and the cumin SEEDS. Well, after running it through the food processor, the cumin seeds were mostly all intact, which I didn't want. So I strained it again....came out perfect. I think next time I would just use ground cumin...like maybe 1/4 to 1/2 tsp depending on how much you like that flavor. Thanks Rani

jesusita
8

jesusita

This was very easy and tasted just like my favorite Indian restaurants. I did add a bit of salt and would use just a tad less water next time. I also used my tamarind paste since I didn't have extract. I made it with dates from Indio California. Very tasty. Great with tandori chicken and naan.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 38 cal
  • 2%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 9.8 g
  • 3%
  • Protein
  • 0.3 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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