vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Tamarind Chutney

Satay Peanut Sauce

Satay Peanut Sauce

Satay peanut sauce in a blend of peanut crushed and added with shrimp paste spiced with c...

Raw Mango and Coconut Chutney

Raw Mango And Coconut Chutney

This is a good combination of fresh coconut and raw mango. This chutney is made out of al...

WHEAT RAVA WITH BEETROOT PICKLE

Wheat Rava With Beetroot Pickle

This is an easy, healthy broken wheat upma to incorporate in your regular diet, this is c...

WALNUT CHUTNEY 1

Walnut Chutney 1

Walnut chutney is a quintessential relish from Kashmir. Walnut Chutney is ideal to have ...

CABBAGE PICKLE

Cabbage Pickle

Cabbage pickle is a spicy condiment with any meal which is easy to prepare. A traditional...

MANGO DIPPING- SUMMER SALSA

Mango Dipping- Summer Salsa

This mango salsa recipe is so easy, it takes just minutes to prepare. Simply toss the ing...

Tamarind Chutney Recipe, Imli Chutney, How To Make Tamarind Chutney Recipe

Tamarind chutney is a south Indian chutney, made with tamarind, jaggery, green chilly, serve with roti or hot rice with ghee.

Tamarind Chutney is among the all-time preferred among Chutneys. It is possible to offer it with appetizers or snacks, make chaat by using it or offer with Dahi Bhallas. We usually produce a large quantity and freeze it so it's easily available always. Sour Indian chutneys can be used like a condiment for all sorts of foods. This tangy tamarind type is traditionally utilized as a dipping sauce for Indian fried snacks such as pakoras (fritters)... Read More..

About Recipe

Chinthapandu pachadi, Puli karathuvaiyal, ?Tentool Tetul Chatni

How to make TAMARIND CHUTNEY

(16 ratings)
2 reviews so far
Prep time
5 mins
Cook time
5 mins
Total time
10 mins
TAMARIND CHUTNEY
Author : Vahchef
Main Ingredient : Tamarind
Servings : 4 persons
Published date : December 27, 2018


Ingredients used in TAMARIND CHUTNEY
• Tamarind - 100 grams.
• Cumin powder - ½ tea spoon.
• Fenugreek powder - ½ tea spoon.
• Jaggery - 1 tablespoon.
• Garlic - 6-7 cloves.
• Salt - to taste.
• Oil - 2 tablespoons.
• Peanuts - 1/4 cup.
• Cumin seeds - 1 tea spoon.
• Green chilli - 6-7 numbers.
• Curry leaves - 3 springs.
• Mustard seeds - 1/4 tea spoon.
• Chana dal - 1 tea spoon.
• Red chillies - 3-4 numbers.
• Urad dal - 1 tea spoon.
• Asafoetida - 1 pinch.
• Curry leaves - 2 springs.
• Mint leaves - 1/4 cup.
Method:
  • In a blender add tamarind (soaked in water), cumin seeds powder, fenugreek seeds powder, jaggery, garlic, salt.
  • Heat oil in a pan add peanuts, cumin seeds when peanuts are slightly colored add green chili, curry leaves, mint leaves saute it for 2 minutes then transfer this to a blender and make it into a paste.
  • For tempering heat oil in a pan add mustard seeds when they splutter add cumin seeds, chana dal, dry red chilies, urad dal when the dals cooked add hing curry leaves, switch off the flame.
  • Pour this tempering of Oil, Mustard seeds, chana dal, red chili, Urad dal,asafoetida, curry leaves on the top of the tamarind chutney and add chopped onions(optional) mix it well.

Serve this with chapati or rice.






Cooking with images Tamarind , Tamarind , Hunase Hannu Huli catni





Articles


Tamarind Chutney is among the all-time preferred among Chutneys. It is possible to offer it with appetizers or snacks, make chaat by using it or offer with Dahi Bhallas. We usually produce a large quantity and freeze it so it's easily available always. Sour Indian chutneys can be used like a condiment for all sorts of foods. This tangy tamarind type is traditionally utilized as a dipping sauce for Indian fried snacks such as pakoras (fritters) and samosas.

 

With simply couple of ingredients we are able to make this chutney also it can be store in fridge for month or maybe more but my own never remains more than a month every time. Furthermore, usually make sweet chutney thick and then include water if would need to thin down it, you can preserve the chutney uniformity according to you require it functions anyhow fantastic nicely with all of chaat dishes.

 

Chutney is an integral part of Indian delicacies. It is well known by various titles domestically as thuvayal, pachadi, chammandhi and many others. There are plenty of types of chutney which may be eaten like a dip or sauce with any type of Indian meals. Chutneys have been in variations - wet, dry, sweet, sour or spicy hot. The feel of chutney differs from chunky ones to smooth pasty ones. Fresh veggie chutney goes very well and appealing when had with hot rice and ghee.

 

 

A detailed process to make the traditional sweet and sour Tamarind Chutney with soaked tamarind or imli mixed with salt, sugar and spices. Make use of the tamarind chutney as dip, topping over chaats, complement so even bread spread.



 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Nunna sindhu Posted on Mon Feb 02 2015

Wow chef this looks so delicious... I'm going to try this :)?

Reply 0 - Replies
profile image

lakshman kumar Posted on Thu May 12 2016

I am a big follower of you Mr. Vahchef...............I just tried this and it came delicious..............thanks a lot...............?

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter