Tamarind Chutney with Jaggery Recipe - AchalaFood (2024)

FAQs

How do you store tamarind chutney for a long period? ›

I usually bottle this chutney in a glass jar & keep it refrigerated for a couple of months. So it's easy for me to make chaats whenever my kids ask. I dilute the tamarind chutney with little hot water to bring to consistency when needed.

Tamarind paste is made by soaking tamarind pods in water and then grinding it to a paste. While tamarind chutney uses other ingredients like dates, jaggery powder and spices along with the tamarind paste to form the chutney.

If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.

Tamarind date chutney uses

Here are some ways that you can use it: Dip for samosas, keema cutlets, pakoras, or any fried food! Key ingredient for chaats like kale chaat, bhel puri, papdi chaat, or chaat nachos. Great marinade for meats.

Once made, chutney can be eaten immediately but the flavours improve and develop if it is left to mature for a couple of weeks or even months. Store your unopened jars in a dry and dark cupboard for best results. Once opened, keep your chutney in the fridge and eat within four weeks.

Tamarind Paste Recipe

Store in glass or plastic containers in the refrigerator for 3-4 weeks. Freeze in containers or ice cube trays for 6 months.

Tamarind contains a high amount of potassium which might help with blood pressure and heart rate. Tamarind might also help in lowering bad cholesterol levels and may decrease the risk of atherosclerosis (heart disease).

As tamarind is used to add sourness in stews, chutneys and curries, you can easily substitute tamarind with lime or lemon juice. You will get a sweeter sourness using lime or lemons.

How to Use Tamarind Paste. Make tamarind paste using equal amounts of boiling water and tamarind pulp from the pliable block. Soak in water for 10-15 minutes then stir with a fork until it is a uniform consistency. Pour the mixture into a strainer pressing on the solids to extract the juice and pulp.

Apart from that, the excessive intake of tamarind can also lead to allergic reactions and may rarely cause vasoconstriction, which may slow down the blood flow or completely block the blood vessels.

How do you reduce bitterness in chutney? ›

Add more yogurt, coconut milk, or even plain water to mellow out the bitterness and achieve a more balanced flavor. Blend or Process Well: Ensure that you blend or process the chutney thoroughly to achieve a smooth texture. Sometimes, bitter flavors can be concentrated in fibrous or coarse parts of the ingredients.

The most common method is to simply cook it for longer, until the excess water evaporates and the chutney thickens naturally. This can take a while, so be patient and stir the chutney frequently to prevent it from sticking to the bottom of the pan.

Tamarind, derived from the Tamarindus indica tree, has been a culinary cornerstone in South India for centuries. Its robust, sweet-sour taste adds depth to dishes, creating a harmonious balance of flavors. As a staple in many households, tamarind is celebrated for enhancing both traditional and contemporary recipes.

Tamarind has a unique, sweet-sour flavour that makes it popular in sweet and savoury dishes alike. Its flavour has been compared to tangy lemon or lime balanced by sweet caramel notes, or a cross between lemon, apricot and dates. Some varieties of tamarind are sweeter than others, and all become sweeter as they ripen.

To avoid contact with any moisture, it is a must to clean the jar with paper towel/tissue. Next, take a large canning pot and fill it with boiled water, then place the small chutney jars and boil for 10 minutes. Take them out and keep them aside to cool for a day or so. Then store them in a cool, dry place.

Warm jams and chutneys should always be put into warm jars as if the glass is cold the sudden change in heat could cause them to crack. Once the jars are cool they should be clearly labelled and stored in a cool, dry and dark place. Jams and chutneys should last for up to 1 year if unopened.

You do need to put the chutney into jars that have been sterilised (as directed in step 1 of the recipe) and they need to have lids that are vinegar-proof, so that the seal doesn't deteriorate during storage. Also once the chutney has been opened it should be stored in the fridge.

Use salt , mix the tamarind with table salt and store in a airtight container (glass bottle) , store in cubord away from light.