Tamarind Chutney

I made this wonderfully layered spicy, sweet, sour as well as tangy due south Indian tamarind chutney inward training for this tamarind rice dish. Made alongside fried spices as well as toasted sesame seeds as well as kokosnoot inward add-on to the tamarind, this recipe comes from Dakshin yesteryear Chandra Padmanabhan, a lavishly illustrated as well as informative cookbook focusing on traditional fiery vegetarian Indian dishes from the south. Dal as well as rice dishes are nicely balanced alongside vegetable creations, condiments, sweets as well as snacks as well as essential spice powders. Included is a helpful glossary of ingredients as well as cooking terminology mutual to Indian Cuisine. It's apace operate i of my favorite Indian cookbooks.

This recipe is slowly to ready exactly at that topographic point are quite a few steps, as well as then I would propose making this when y'all tin afford to pass closed to character fourth dimension inward the kitchen. This volition maintain for a few weeks if stored inward the fridge inward a outrage alongside a tight-fitting lid. Other possible uses are mixing inward a few tablespoons to hot freshly cooked white basmati rice or serving alongside Indian savories.

Tamarind Chutney

Recipe yesteryear Lisa Turner From Dakshin: Vegetarian Cuisine from South India Cuisine: Indian Published on March 10, 2009 Hot, sweet, sour as well as tangy tamarind chutney alongside fried spices as well as toasted sesame seeds as well as kokosnoot — a complex as well as delicious sauce for Indian savories or rice Print this recipe Ingredients: orange-sized slice of tamarind pulp 3 cups hot water 1 teaspoon bounding main salt 1/2 teaspoon turmeric 2 tablespoons jaggery or dark-brown sugar Masala: 2 tablespoons sesame oil 1/2 loving cup coriander seeds 8 dried whole ruddy chilies 1/2 teaspoon asafetida 1 teaspoon dark peppercorns 1 teaspoon cumin seeds 1 teaspoon fenugreek seeds 1 teaspoon dark-brown mustard seeds 1 tablespoon xanthous separate peas or chana dal, rinsed 1 tablespoon skinless urad dal, rinsed handful of dried curry leaves Garnish: 1/2 loving cup white sesame seeds 1/3 loving cup dried coconut Tempering: 2 tablespoons sesame oil 10 dried whole ruddy chilies 2 teaspoons dark-brown mustard seeds 1 tablespoon xanthous separate peas or chana dal, rinsed small handful of dried curry leaves Instructions: Generation Engelmundus Soak the tamarind inward iii cups of hot H2O for twenty minutes. Strain the tamarind H2O into closed to other bowl as well as crush equally much liquid equally y'all tin from the tamarind pulp. Throw the pulp away as well as laid the tamarind H2O aside. Generation Engelmundus To brand the masala, estrus the fossil oil inward a heavy frying pan over medium heat. When hot, add together the coriander seeds, ruddy chilies, asafetida, peppercorns, cumin seeds, fenugreek seeds, mustard seeds, separate peas or chana dal, urad dal, as well as the curry leaves. Stir as well as youngster for iii to five minutes or until the seeds are fragrant as well as convey darkened. Transfer the mixture to a blender or nutrient processor as well as grind to a fine powder. Set aside. Generation Engelmundus For the garnish, dry out roast the sesame seeds as well as kokosnoot on medium estrus inward a heavy saucepan for five minutes or until lightly browned. Transfer to a blender or nutrient processor as well as grind to a fine powder. Set aside. Generation Engelmundus For the tempering, estrus the fossil oil inward a medium saucepan. When hot, add together the ruddy chilies as well as stir for ii to iii minutes or until they plough nighttime brown. Add the mustard seeds, separate peas or chana dal as well as the curry leaves. When the mustard seeds plough grayness as well as cause to pop, add together the tamarind water, salt, turmeric as well as sugar. Simmer over medium-low estrus until the liquid is reduced as well as the mixture begins to thicken — roughly xxx to 45 minutes. Stir inward the masala pulverization until good blended. Add a few heaping tablespoons of the garnish pulverization as well as mix well. Generation Engelmundus Save the remaining garnishing pulverization for tamarind rice. Makes 1 1/2 cups

Other tempting chutney recipes from Lisa's Kitchen:
Yamuna's Fresh Coriander Chutney
Coconut as well as Mint Chtuney
Quick as well as Easy Tomato Chutney
Toasted Coconut as well as Tomato Chutney
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