Best Onion Tamarind Chutney Recipes

TAMARIND CHUTNEY

Steps:

• To a bowl, add tamarind, dates, jaggery, 2 cups water and red chilli powder.
• Pour 1 cup water to your pressure cooker, place a rack/ trivet. Keep the bowl of ingredients inside. Cover the bowl. Cover the pressure cooker.
• Pressure cook for 3 whistles on a medium heat. If using Instant pot, press the pressure cook button and set the timer to 9 to 10 minutes.
• Once done, wait for the pressure to release completely. Remove the bowl and add all of the spice powders. Mix and cover immediately so the flavors will be absorbed.
• Cool this completely. Using a masher, mash it very well or blend in a blender. Place a strainer over a large bowl and add the cooked tamarind paste. Pass it through the sieve. Taste test and add more salt and spice if needed.
• Store tamarind chutney in a clear jar and refrigerate.
• Optional: Heat half tsp ghee in a pot. Add hing to it.
• Pour water to the pot. Deseed the tamarind and dates if any. Add them to the pot. Also add jaggery.
• Boil all the 3 ingredients until dates & tamarind turns very soft. If the mixture turns too thick then you can add up another half cup water. Some kind of dates and tamarind need more water.
• Add red chili powder, salt, saunf powder, coriander powder, ginger powder and jeera powder. Mix all of these and continue to cook further for 2 to 3 mins until the flavor of the spices comes out.
• Cool this mixture completely. Check if any tamarind or dates seeds are left in the pulp. Discard them.
• Add the entire mixture to a blender jar and blend until smooth.
• I added about half cup boiled and cooled water at this stage to help blend smoothly.
• Place a sieve or colander over a large bowl. Then transfer the pureed dates tamarind chutney to it and pass through.
• You will get smooth thick tamarind chutney. Add this to a clean moist free glass bottle and store in refrigerator for up to 6 weeks.
• This chutney turns thick due to the addition of dates. So you will need to bring to consistency before using in chaats. Scoop a few tbsps from the bottle to a bowl and add some hot water. Mix up well. This will refresh your tamarind chutney.

SWEET TAMARIND CHUTNEY

Steps:

• Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
• Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.

TAMARIND CHUTNEY

Steps:

• In a medium sauté pan, heat the oil over medium until it glistens, about 1 minute. Add the cumin, coriander, fennel and red-pepper flakes, and sauté until aromatic and lightly browned, about 2 minutes.
• Add the tamarind, jaggery, raisins, dates and fresh ginger, increase the heat to medium-high and bring to a boil. Reduce the heat to medium, and cook until the sauce is thick and coats the back of a spoon, about 10 minutes, stirring occasionally with a wooden spoon to prevent scorching and to encourage the flavors to mingle.
• Remove the pan from the heat and stir in the chaat masala, ground ginger and kala namak. Transfer the chutney to a food processor or blender and blend on high speed until smooth, adding a little water if needed to create a thick but pourable consistency.
• Taste and season with kosher salt. The chutney will keep in a covered container in the refrigerator for up to 2 weeks.