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."
 
Sweet Tamarind Chutney created by Coasty
Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Using your hands break the block of Tamarind down into smaller pieces first.
  • Soak the tamarind in the hot water for 20 minutes.
  • Once softened, strain the mixture through a fine sieve and discard the husks and seeds.
  • Place 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.
  • Place 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.
  • Scrape the puree into a bowl and mix in the tamarind extract.
  • Stir well and add a little water if you think the chutney is too thick (it should have a thin pouring consistency).
  • Cool completely, store in the fridge and eat within 3 days.
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RECIPE MADE WITH LOVE BY

@JinxTheCat
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  1. Coasty
    Sweet Tamarind Chutney Created by Coasty
  2. Coasty
    This chutney goes really well with a Indian lentil fritter (the name escapes me) and also samosas. I had the jaggery in the pantry so used it instead of the brown sugar and used diced fresh chili. Nice and sour/sweet/hot. I made this for PAC Spring 2010.
     
  3. JinxTheCat
    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.
     
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