Indian Tamarind Chutney
Yield
1 batchPrep
1 hrsCook
0 minReady
3 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ml |
tamarind
cake |
*
|
| ¾ | cup |
water
boiling |
|
| ⅓ | cup |
raisins, seedless
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
cumin seeds
roasted, ground |
|
| 1 | teaspoon |
lemon juice
|
|
| 1/4-1/2 | teaspoon |
cayenne pepper
powdered, or hot red chile pepper |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ml |
tamarind
cake |
*
|
| 177 | ml |
water
boiling |
|
| 79 | ml |
raisins, seedless
|
|
| 15 | ml |
sugar
|
|
| 5 | ml |
cumin seeds
roasted, ground |
|
| 5 | ml |
lemon juice
|
|
|
cayenne pepper
powdered, or hot red chile pepper |
|
||
| 1 | x |
salt
to taste |
*
|
Directions
Combine tamarind and boiling water; let soak for at least 1 hour.
Soak the raisins in ⅓ cup hot water for 1 hour. Purée the raisins in a blender and set aside.
Squeeze the tamarind with fingers to break it up; push through a sieve held over a bowl, rubbing as much of the pulp through as possible.
Scrape the back of the sieve to collect all the pulp remaining there. Stir in the puréed raisins and all the remaining ingredients. Blend the mixture well, cover and let stand at room temperature for several hours.
