1/1 Photo of Sweet Tamarind Chutney
This is a Gordon Ramsey recipe that I found to go with the Morrocan Stuffed Chicken & Roasted fennel recipe I have posted on here. Though this chutney is of Indian cuisine it goes very well with both Indian & North African dishes. You can store this up to 3 days before using, and in my opinion aking it up in advance not only is easier, but tastes extra lovely too. *** You can use soft brown sugar OR jaggery.. RZ wont recognise jaggery so I have listed ingredient as soft brown sugar.
My Private Note
Units: US | Metric
- 1Using your hands break the block of Tamarind down into smaller pieces first.
- 2Soak the tamarind in the hot water for 20 minutes.
- 3Once softened, strain the mixture through a fine sieve and discard the husks and seeds.
- 4Place a frying pan over a medium heat and add the cumin and coriander seeds. Dry roast them for a minute, then tip the spices into a bowl.
- 5Place the chilli powder, salt, jaggery or sugar and dates into a blender. Add the roasted cumin and coriander seeds and 2 tablespoons of water and blend to a fine puree.
- 6Scrape the puree into a bowl and mix in the tamarind extract.
- 7Stir well and add a little water if you think the chutney is too thick (it should have a thin pouring consistency).
- 8Cool completely, store in the fridge and eat within 3 days.
Browse Our Top Chutneys Recipes
You Might Also Like...View All Chutneys Recipes
Nutritional Facts for Sweet Tamarind Chutney
Serving Size: 1 (92 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 242.7
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 605.0 mg
- Total Carbohydrate 62.7 g
- Dietary Fiber 3.6 g
- Sugars 58.4 g
- Protein 1.8 g