SWEET AND TANGY TAMARIND DATE SAUCE
Tamarind sauce blended with dates and apricot has an ultimate sweet, sour, and tangy flavor. Its authentic taste will pop up any dish whether its seafood, chicken, snacks or ordinary French fries. It's not only easy to make but also doesn't require a lot of ingredients and time to make.
Provided by Zainab Pervaiz
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- Combine tamarind pulp, dates, apricots, sugar, pepper, and salt in a blender; blend into a paste. Pour in water; blend until mixture has a sauce-like texture.
- Pour tamarind mixture into a saucepan; cook for 5 to 6 minutes, skimming off any bubbles. Serve hot or after cooling.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 34.7 g, Fat 0.2 g, Fiber 2.9 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 54.5 mg, Sugar 19.7 g
TAMARIND - DATE CHUTNEY ( SWEET INDIAN CHUTNEY)
The quantities are guesstimates. You can adjust everything for your taste. Updated 4/3/06 - Addition of ginger powder. Improved the steps
Provided by Sana7149
Categories Asian
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Place the jaggery, dates and water in a deep boiling pan for about 2 hours.
- After the dates become smooth, blend in a mixer till smooth.
- Strain and transfer to the pan again.
- Add the tamarind paste and seasoning.
- Boil till thick enough to coat the back of a spoon thinly.
- Cool again. Store in clean airtight bottles and refrigerate.
- Shelf life of about a month in the refrigerator.
- * Here, I have used tamarind paste. But in case you do not have tamarind, soak the tamarind in water and extract its paste.
- What I usually do is use dry tamarind powder which I get from Indian grocery stores.
Nutrition Facts : Calories 123.2, Fat 0.1, Sodium 296.1, Carbohydrate 32, Fiber 1.4, Sugar 30.1, Protein 0.5
DATE & TAMARIND SAUCE (SONTH)
Serve this tangy date and tamarind sauce with everything from samosas and pakoras to crunchy street snacks and salads
Provided by Roopa Gulati
Time 40m
Number Of Ingredients 6
Steps:
- Break up the tamarind and dates and put them in a pan with the jaggery and enough water to cover them, about 500ml. Bring to a simmer and cook for 20 mins or until the tamarind is really soft.
- Remove the pan from the heat and push the pulp through a sieve to remove any fibres. The sauce should be a coating consistency - add a little water if it is too thick.
- Stir in the ginger powder, garam masala and ground cumin. The sauce should taste sweet and tart - stir in a little more jaggery if it doesn't taste sweet enough. Chill before serving. Will keep in the fridge for three to four days.
Nutrition Facts : Calories 236 calories, Fat 0.4 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 48 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium
TAMARIND AND DATE CHUTNEY
Steps:
- In a small saucepan, combine the tamarind and 1 cup of the water over medium heat. Bring to a simmer and cook, uncovered, for 5 minutes. Occasionally stir with a fork to break up the pulp. Remove from the heat, cover, and set aside to steep and further soften for 5 minutes, or until the tamarind solids have expanded. When you stir the mixture, the pulp should easily combine with the water.
- Position a coarse-mesh sieve over a bowl and pour in the tamarind mixture. Using a rubber spatula or metal spoon, vigorously stir and press the solids against the mesh to force as much of the pulp through as possible. If necessary, return the pulp to the saucepan, add some of the already-strained liquid, stir to loosen up more of the pulp, and then work it through the sieve again. When the pulp is spent, discard the fibrous left overs. The resulting liquid will resemble chocolate cake batter. You should have 2/3 to 3/4 cup.
- Combine the tamarind liquid, dates, the remaining 1/3 cup water, the brown sugar, salt, and cayenne in a food processor. Process to a smooth, thick texture. Occasionally pause the machine and scrape down the sides. The ideal texture is thick enough to mound on a spoon, but you can add extra water for a thinner sauce. Transfer to a bowl and stir in the cumin for a pungent finish. Taste and adjust the flavors, as necessary, especially if you thinned the chutney. Set aside for a few hours for the flavors to blend and bloom. Serve, refrigerate for up to 2 weeks, or freeze for a month.
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