Sweet Tamarind Chutney

Sweet Tamarind Chutney

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"This is an East Indian sweet tamarind chutney."

Ingredients

40 m {{adjustedServings}} servings 113 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

23
  1. 28 Ratings

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DO NOT heat your oil over medium- go a little lower. I can't describe exactly what happened when the spices hit the oil, but I can tell you that it felt like my lungs had collapsed. My kids li...

Delicious! I substituted onion powder for the asafoetida, and everyone still thought it was as tasty as any they'd had in a restaurant.

Wow, this was the best tamarind chutney ever!! Though not as easy as cilantro chutney, it's well worth it. I used olive oil instead of canola (it's what I had), and I made sure to heat the spi...