Zutaten für Sweet Tamarind Chutney
- Tamarind Pulp
- 200ml hot water
- Cumin Seed
- Coriander Seed
- Red Chili Powder
- Sea Salt
- Sugar
- 50g pitted dates
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Zubereitung von Sweet Tamarind Chutney
- Break 100g block of tamarind into smaller pieces using your hands.
- Soak the tamarind pieces in 200ml hot water for 20 minutes.
- Strain the mixture through a fine-mesh sieve, discarding the husks and seeds.
- Heat a medium frying pan over medium heat. Add 1 tsp cumin seeds and 1 tsp coriander seeds.
- Dry roast for 1 minute, or until fragrant.
- In a blender, combine 1 tbsp chili powder, 1 tsp salt, 50g soft brown sugar (or jaggery), and 50g pitted dates.
- Add the roasted cumin and coriander seeds and 2 tbsp water. Blend until a smooth puree forms.
- Scrape the puree into a bowl and stir in the tamarind extract.
- Stir well. Add a little water (1-2 tbsp at a time) if the chutney is too thick.
- Let cool completely. Store in an airtight container in the refrigerator for up to 3 days. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
233g
Fat
0g
Carbs
20g
