Sweet and Sour Chutney

Rating: 4.6 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Indian chutney is excellent served with other Indian dishes or with simple rice and beans. Chutney is delicious! Tamarind extract can be bought a Indian grocery stores and in some supermarkets.

By Rani

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Recipe Summary

Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Blend the following in a food processor until smooth: tamarind extract, brown sugar, water, dates and cumin seeds.

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Nutrition Facts

Per Serving:
38 calories; protein 0.3g; carbohydrates 9.8g; fat 0.1g; sodium 2mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Kathleen Bayramian
Rating: 5 stars
01/05/2004
Excellent flavor combination & very easy to whip up! I served it with an Indian meal & with papadaums for dipping! My husband who is an Indian food lover-just flipped for this!! Read More
Helpful
(12)
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Kathleen Bayramian
Rating: 5 stars
01/05/2004
Excellent flavor combination & very easy to whip up! I served it with an Indian meal & with papadaums for dipping! My husband who is an Indian food lover-just flipped for this!! Read More
Helpful
(12)
WSBLEND
Rating: 5 stars
07/27/2009
This came out really good but I didn't have tamarind paste. What I had was this chuck of tamarind goo from the asian store. I cut off about a 3/4 cup chuck of it and soaked it in 3/4 cup of water. Then I had to strain all the seeds and fiber from it...squeezing the pulp into a bowl. Then I went on to the next steps. I used one tablespoon of brown sugar blend about 1/4 cup raisins (as I didn't have dates) and the cumin SEEDS. Well after running it through the food processor the cumin seeds were mostly all intact which I didn't want. So I strained it again....came out perfect. I think next time I would just use ground cumin...like maybe 1/4 to 1/2 tsp depending on how much you like that flavor. Thanks Rani Read More
Helpful
(10)
jesusita
Rating: 5 stars
07/04/2006
This was very easy and tasted just like my favorite Indian restaurants. I did add a bit of salt and would use just a tad less water next time. I also used my tamarind paste since I didn't have extract. I made it with dates from Indio California. Very tasty. Great with tandori chicken and naan. Read More
Helpful
(8)
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ironorchide
Rating: 5 stars
04/19/2010
I was expecting to add corn starch but found that leaving it on medium low for half an hour stirring occasionally it was perfect. I found it slightly mild (heat wise) for my taste so I added 1/4 cup liquid from a jar of hot banana peppers. Also after it was cooked but need to reduce longer I strained it to get rid of any lumps of tamarind skin coriander seeds cloves cinnamon bark etc.. It has been a big hit with everyone. Read More
Helpful
(1)
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