ONION TAMARIND CHUTNEY
This is a delicious South Indian chutney traditionally served with idlis or dosa, the famous Indian rice pancake.
Provided by delicia annie James
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 25m
Yield 3
Number Of Ingredients 13
Steps:
- Heat 1 teaspoon oil in a skillet and add cumin seeds and coriander seeds. Add red chile peppers and fry for 1 minute. Add onion and saute until soft and translucent, about 3 to 5 minutes. Add garlic and saute until it turns color, about 1 minute. Add tomato and cook until soft, about 3 minutes.
- Mix in tamarind paste and turmeric powder and mix well. Cook for 1 minute. Remove from heat and cool completely.
- Transfer skillet contents to a blender and season with salt. Add water as needed and blend everything into a smooth paste.
- Heat remaining 1 teaspoon oil to a skillet and add mustard seeds and curry leaves. Cook until mixture splutters and pour tempering over chutney. Mix to combine.
Nutrition Facts : Calories 116.2 calories, Carbohydrate 19.8 g, Fat 3.9 g, Fiber 3.6 g, Protein 3.2 g, SaturatedFat 0.6 g, Sodium 14.2 mg, Sugar 7.2 g
APPLE, DATE & TAMARIND CHUTNEY
Add tamarind to this chutney for a lovely lip-puckering sourness. Fill a couple of jars and give away to your favourite cheese lovers at Christmas
Provided by Cassie Best
Categories Condiment
Time 1h15m
Yield Makes 2 x 500ml jars
Number Of Ingredients 10
Steps:
- Tip all the ingredients, into a preserving pan. Warm over a low heat, stirring occasionally, until the sugar dissolves. Turn up the heat a little, then let the mixture boil until the Bramley apples have broken down to a pulp, but the eating apples still hold their shape. Stir occasionally to stop the chutney from sticking. This can take from 45 mins to 1 hr. You can tell that it is ready by running your wooden spoon through the mixture. Your spoon should briefly leave a channel in the mixture, and there shouldn't be liquid pooling into the space.
- Whilst the chutney cooks, sterilise your jars (see tip, below). When the chutney is ready, pot the mixture into the jars. Can be eaten within a few days, but is best left for a few weeks to mellow and mature. Will keep for at least a year.
Nutrition Facts : Calories 22 calories, Fat 0.1 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 0.3 grams fiber, Protein 0.1 grams protein, Sodium 0.1 milligram of sodium
SWEET TAMARIND CHUTNEY
This is an East Indian sweet tamarind chutney.
Provided by STEELTOWN
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 112.7 calories, Carbohydrate 25.7 g, Fat 1.5 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 3.3 mg, Sugar 22.5 g
TAMARIND CHUTNEY
There is nothing quite like the tangy, sweet and sour sensation of tamarind, the main ingredient in this essential Indian chutney. In chaat, a category of spicy, savory, tangy and crunchy Indian snacks, tamarind chutney provides the pungent, pucker-inducing element that makes those dishes so craveable. In this recipe, from Maneet Chauhan's cookbook, "Chaat" (Clarkson Potter, 2020), the tamarind flavor is sweetened with jaggery, dates and raisins, and brightened up with ginger, with deep umami coming from the chaat masala. It's possible to find high-quality store-bought tamarind chutney, but nothing beats the vibrant flavors of a fresh batch made at home. -Priya Krishna
Provided by Maneet Chauhan
Categories easy, snack, condiments, dips and spreads
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium sauté pan, heat the oil over medium until it glistens, about 1 minute. Add the cumin, coriander, fennel and red-pepper flakes, and sauté until aromatic and lightly browned, about 2 minutes.
- Add the tamarind, jaggery, raisins, dates and fresh ginger, increase the heat to medium-high and bring to a boil. Reduce the heat to medium, and cook until the sauce is thick and coats the back of a spoon, about 10 minutes, stirring occasionally with a wooden spoon to prevent scorching and to encourage the flavors to mingle.
- Remove the pan from the heat and stir in the chaat masala, ground ginger and kala namak. Transfer the chutney to a food processor or blender and blend on high speed until smooth, adding a little water if needed to create a thick but pourable consistency.
- Taste and season with kosher salt. The chutney will keep in a covered container in the refrigerator for up to 2 weeks.
More about "onion tamarind chutney food"
IMLI PYAZ KI CHUTNEY OR TAMARIND ONION CHUTNEY - TASTED ...
From tastedrecipes.com
5/5 (2)Total Time 30 minsCategory Accompaniments, VegetarianCalories 1203 per serving
- Take a pan, heat it, add coriander seeds, cumin seeds, white urad dal, and fennel seeds. Saute for 2 minutes. Stir continuously or else it will burn.
- Now add whole red chili and saute again for a minute. After sauteing, grind them and keep it aside.
- Take a pan, heat it, and add cooking oil. Add whole garlic and chopped onion. Saute them till light brown.
ONION AND TAMARIND CHUTNEY | INDIAN | VEGETARIAN | RECIPE
From bawarchi.com
Cuisine IndianCategory Vegetarian
- Heat on high for about 10 to 15 seconds until the water is warm. , Extract tamarind juice by pressing the tamarind and pour into another container or bowl.
- Keep aside, discard the pulp and seeds of the tamarind. , Heat oil in a heavy bottom pan and when hot, lower heat to medium and add black gram lentil to it. , When the black gram lentil turns reddish, add the dry red chillies, asafoetida and saute once. , Immediately add the onions and saute until onions are almost transparent. , Add the tamarind juice to this and let it boil until the juice is almost boiled down to a thick consistency. , Cool this mixture and grind in food processor or blender until it is a smooth puree. , Add salt to this and mix well.
TAMARIND CHUTNEY RECIPE - BEST SWEET & SOUR IMLI CHUTNEY ...
From foodviva.com
ONION CHUTNEY RECIPE UNDER 20 MINS - SWASTHI'S RECIPES
From indianhealthyrecipes.com
SMALL ONION CHUTNEY RECIPE - VEG RECIPES OF INDIA
From vegrecipesofindia.com
ONION TOMATO CHUTNEY - INDIAN RECIPES - BLOGEXPLORE
From blogexplore.com
ONION BHAJIS & TAMARIND CHUTNEY | TASTY KITCHEN: A …
From tastykitchen.com
5/5
ONION CHUTNEY WITHOUT COCONUT - MARIASMENU.COM
From mariasmenu.com
ONION CHUTNEY -RESTAURANT STYLE RECIPE | COOK CLICK N ...
From cookclickndevour.com
ONION BHAJI WITH TAMARIND CHUTNEY - EDIBLE SARASOTA
From ediblesarasota.ediblecommunities.com
ONION BHAJIS & TAMARIND CHUTNEY - AN EDIBLE MOSAIC™
From anediblemosaic.com
ONION PAKORAS WITH TAMARIND CHUTNEY! {STREET FOOD MONDAY ...
From pinterest.ca
ONION CHUTNEY RECIPE - INDIAN VEGGIE DELIGHT
From indianveggiedelight.com
ONION TAMARIND CHUTNEY - ULLY (VENGAYA) THAKKALI CHUTNEY ...
From youtube.com
ONION CHUTNEY RECIPE | FOODCAZT | RECIPES | FOOD MAGAZINE
From foodcazt.com
ONION CHUTNEY RECIPE - AUTHENTIC SOUTH INDIAN CHUTNEY FOR ...
From foodviva.com
ONION TAMARIND CHUTNEY JINOO'S KITCHEN
From jinooskitchen.com
ULLI PACHADI - ONION CHUTNEY - INDIAN FOOD RECIPES - FOOD ...
From sailusfood.com
TRADITIONAL ONION CHUTNEY RECIPE - SUKHI'S
From sukhis.com
ONION CHUTNEY (SWEET, SPICY & TANGY) - MADHU'S EVERYDAY INDIAN
From madhuseverydayindian.com
EASY ONION CHUTNEY RECIPE | INDIAN FOOD RECIPES
From yummyfoodrecipes.com
TOMATO TAMARIND CHUTNEY - FORKS OVER KNIVES
From forksoverknives.com
ONION TAMARIND CHUTNEY RECIPES
From tfrecipes.com
ONION CHUTNEY (SOUTH INDIAN RECIPE) - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
GREEN CHILLI CHUTNEY RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
ONION CHUTNEY - AAYIS RECIPES
From aayisrecipes.com
ONION CHUTNEY RECIPE, PYAAZ KI CHUTNEY, ONION GARLIC ...
From indianfoodforever.com
IMLI AUR PYAZ KI CHUTNEY | HOW TO MAKE ONION TAMARIND ...
From blessmyfoodbypayal.com
ONION GOJJU/ONION RELISH - CURRYANDVANILLA
From curryandvanilla.com
ONION CHUTNEY RECIPE WITHOUT TOMATO ... - CHITRA'S FOOD BOOK
From chitrasfoodbook.com
DELECTABLE VEGETARIAN RECIPES ...: ONION TAMARIND CHUTNEY
From vibaas-world.blogspot.com
TAMARIND CHUTNEY RECIPE | IMLI KI CHUTNEY | SWEET & SOUR ...
From blessmyfoodbypayal.com
ONION TAMARIND CHUTNEY - COOKING YOUTUBE CHANNEL
From cookingutube.com
HEALTHY CHUTNEY RECIPES: HERE'S WHY YOU MUST EAT THESE ...
From fit.thequint.com
ONION-TOMATO CHUTNEY - SHEWRITESFOOD
From shewritesfood.com
ONION TURMERIC CHUTNEY RECIPE - SIDE DISH FOR BREAKFAST ...
From yummytummyaarthi.com
ZUCCHINI WITH TAMARIND CHUTNEY, CILANTRO, LIME AND SESAME ...
From more.ctv.ca
ONION CHUTNEY - LEKHAFOODS
From lekhafoods.com
QUICK ONION- TAMARIND CHUTNEY
From lynnskitchenjournal.com
ROASTED GARLIC ONION CHUTNEY | SPICY GARLIC CHUTNEY RECIPE ...
From jinooskitchen.com
IFOOD.TV
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love