Recipe courtesy of Maneet Chauhan
Recipe courtesy of Maneet Chauhan
Watch how to make this recipe.
Tamarind Chutney
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- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: about 1 1/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 211
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 41 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 150 mg
- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: about 1 1/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 211
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 41 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 150 mg
Ingredients
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Directions
- Heat a large skillet over medium-low heat. Add the oil, cumin, coriander, fennel and red chile powder and cook until toasted and fragrant, about 2 minutes. Add the jaggery, tamarind, dates, raisins, fresh ginger and 2 cups water. Bring to a boil, reduce to a simmer and cook until the mixture is thick enough to coat the back of spoon, 8 to 10 minutes. Remove from the heat.
- Stir in the chaat masala, ground ginger, kala namak and salt to taste. Transfer to a blender and blend until smooth.
