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My review
Sweet Tamarind Chutney
STEELTOWN
"This is an East Indian sweet tamarind chutney."
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Ingredients
40 m servings 113 calsOriginal recipe yields 10 servings (1 1/4 cups)
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 113 calories; 1.5 g fat; 25.7 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 3 mg sodium. Full nutrition
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Reviews
Read all reviews 3137 Ratings
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Most helpful positive review
12/31/2009
DO NOT heat your oil over medium- go a little lower. I can't describe exactly what happened when the spices hit the oil, but I can tell you that it felt like my lungs had collapsed. My kids li...
Most helpful critical review
11/6/2009
We did not care for this recipe. It was way too sweet and way too spicy. It did not thicken. The worst was the flavor though...not at all authentic to any Indian foods and flavors we have eaten....
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12/31/2009
DO NOT heat your oil over medium- go a little lower. I can't describe exactly what happened when the spices hit the oil, but I can tell you that it felt like my lungs had collapsed. My kids li...
2/9/2006
Delicious! I substituted onion powder for the asafoetida, and everyone still thought it was as tasty as any they'd had in a restaurant.
10/17/2007
Wow, this was the best tamarind chutney ever!! Though not as easy as cilantro chutney, it's well worth it. I used olive oil instead of canola (it's what I had), and I made sure to heat the spi...
10/1/2010
OMG!!!! YUMMY!!! was looking for "stuff" to put this on while it was cooling! I had a tamarind "block" so I probably used twice as much tamarind as the recipe calls for. Tangy, sweet, spicy- per...
4/13/2006
i had to add some cornstarch at the end because it wouldn't thicken, maybe i put in too much water, but the end result was great. thanks!
10/27/2010
I REALLY loved this recipe. The tamarind can be found at most Asian food markets and I mix my own garam masala it is very simple to do yourself. I did not use the asafoetida, it is not important...
7/22/2007
This recipe was pretty good... I did add about a tablespoon of cornstarch and water since it didn't thicken for me at all after the 20-30 min. When cooled it was just the consistency of the tama...
11/22/2010
This chutney turned out delicious! Just like in a restaurant. I recommend using medium-low heat; the spices are very aromatic and really can be overwhelming on a higher heat. I found the 1/2 ts...