Sweet And Tangy Tamarind Date Sauce Food
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.
DATE & TAMARIND SAUCE (SONTH)
Serve this tangy date and tamarind sauce with everything from samosas and pakoras to crunchy street snacks and salads
Provided by Roopa Gulati
Time 40m
Number Of Ingredients 6
Steps:
- Break up the tamarind and dates and put them in a pan with the jaggery and enough water to cover them, about 500ml. Bring to a simmer and cook for 20 mins or until the tamarind is really soft.
- Remove the pan from the heat and push the pulp through a sieve to remove any fibres. The sauce should be a coating consistency - add a little water if it is too thick.
- Stir in the ginger powder, garam masala and ground cumin. The sauce should taste sweet and tart - stir in a little more jaggery if it doesn't taste sweet enough. Chill before serving. Will keep in the fridge for three to four days.
Nutrition Facts : Calories 236 calories, Fat 0.4 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 48 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium
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- To make tamarind sauce, first, remove the tamarind out of the outer hard shell. Rinse it under the running water to ensure that no bit of the shell remains on the fruit.
- Now take a saucepan and add two cups of water to it. Transfer the tamarind into it and bring it to a rolling boil. You will see the tamarind gradually dissolve in the water. Once done, separate the seed from the fruit by using a potato masher. If you find the liquid to be quite thick, then add more water and gradually lower the heat. This in total should not take more than 7 minutes or so.
- Now use a sieve to pour the mixture into a bowl. The husk and the seed of the fruit will be left behind. Once done pour it back to the saucepan.
- Now, In the saucepan, add the above-mentioned ingredients in the said proportions to the tamarind mixture and bring it to a medium boil. This will help the sauce to thicken. You need to decide what consistency you want your sauce to have. If you think it is too thick, add more water but that could alter the taste and you may then have to add more of the ingredients to get the desired taste. Once, it is done, allow the sauce to cool and you can then store it in sterilized jars in the refrigerator.
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