1/2 c Dried tamarind pulp; packed
-or- 1/2 c Fresh lime juice; strained
+ 1/2 cup water 2 1/2 c ;Water
3 lb Mangoes*
1 c Onions; in 1/4" dice
1 c Golden raisins
1 c Dried currants
4 tb Fresh ginger; minced
or more to taste 3 lg Garlic cloves; minced fine
1 Lemon; grated zest of
2 c Light brown sugar; packed
3/4 c Sugar
2 tb Mustard seed
1 tb Salt
2 ts Dried red pepper; crushed*
2 ts Ground cinnamon
1/2 ts Turmeric
1/4 ts Ground cloves
1/4 ts Cayenne pepper
:
or more to taste 1 1/2 c Distilled white vinegar
*Mangoes can be unripe, half-ripe or part unripe and part ripe. Using part or all almost-ripe fruit will yield a chutney with a softer texture. If you like jammy chutney, cut the fruit into small bits; for a chunky product, use 1/2" or larger cubes and stop cooking the mixture as soon as the fruit pieces are translucent. **In place of the crushed dried red pepper, can substitute 2 dried hot peppers (each 2 1/2 to 3" long) which have been seeded and crumbled, or 1 tb. finely minced red or green fresh hot peppers. Increase any of these if you are sure you want a hotter chutney. Crumble tamarind into a small bowl and stir in 1 1/2 cups of the water; let tamarind soak for at least an hour, meanwhile preparing the remaining ingredients. Or substitute the fresh lime juice plus 1/2 cup of water at this point. Peel and dice the mangoes, cutting them into small pieces for a jamlike chutney, into 1/2" or larger dice for a chunky mixture. Place the pieces in a preserving pan. Add the onions, raisins, currants, ginger, garlic, lemon zest, brown and granulated sugars, mustard seed, salt, crushed hot red pepper, cinnamon, turmeric, cloves, ground red pepper, white vinegar and the remaining 1 cup water; stir the mixture and let it rest until the tamarind "juice" is ready, or for up to several hours, if that is convenient. When the tamarind pulp is very soft, strain the liquid through a sieve, pressing it to remove all possible liquid and any pulp that will pass through. Discard the pulp remaining in the sieve. Add the liquid to the chutney mixture. Set the pan over medium heat and bring the ingredients to a boil. Lower the heat so the mixture simmers and cook it, uncovered, stirring often, until the mango and onion pieces are translucent and the chutney has thickened to the consistency of preserves, 1 to 2 hours depending on the firmness of the fruit. (The chutney will thicken further in the jar, so don't reduce it too much.) If the chutney threatens to stick before the mango pieces are translucent, add a little water. Remove chutney from the heat, cool a sample, and taste it for tartness, sweetness, and degree of hotness. (The overall flavor is elusive at this point, but these factors can be judged.) If you wish, add a little more vinegar, sugar or ground hot red pepper. Reheat the chutney to boiling and ladle it into hot, clean pint or half-pint canning jars, leaving 1/4" of headspace. Seal the jars; process for 15 minutes (for either size jar) in a boiling-water bath. Cool, label, and store the jars for a least a month so that its many flavors can blend and balance. This will keep for at least a year in a cool pantry. Yield: 6 to 7 cups. From _Fancy Pantry_ by Helen Witty. New York: Workman Publishing Company, Inc., 1986. Pp. 56-58. ISBN 0-89480-037-X. Typed for you by Cathy Harned.
How To make Mango & Tamarind Chutney's Videos
Treat your tastebuds to this Chilli Mango Tamarind Chutney | Amazingly sweet and sour | Amor Chutney
If you are fond of Mangoes and Chillies , then you'll love this Chutney. Easy and delicious Mango Chutney. The main ingredients are a Raw Mango, Tamarind, Garlic and Red Dried Chillies. You have to add the sugar to bring out that lovely taste. A perfect pairing of sweet , spicy and sour flavours.
This Raw Mango is sour in taste and is rich in vitamin B Complex and Vitamin C.
Tamarind comes from the Tamarind tree which contains a sweet, tangy fruit that is used in my dish and many other cuisines.
Ingredients:
Whole Raw Mango
Tamarind 4-5 pieces
Dried Red Chillies 4-5 pieces
Garlic 5-6 pieces
Coriander 2 tsp
Salt 1 tsp
Sugar 1 tsp
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Fiji Style Mircha and Imli Chutney | That Fiji Taste
Fiji-Indian recipe for chilli and tamarind chutney! Full written recipe:
This chutney is sweet, tangy and goes well as a side to vegetarian Fiji-Indian dishes, as well as a dip for fritters such as bara, bhajia and samosas.
More recipes on our website: thatfijitaste.com
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Easy Tamarind chutney / Imly Chutney (Fiji South Indian Family Recipe)
Easy Step By Step Tamarind Chutney / Imly Chutney (Fiji South Indian Family Recipe)
Ingredients:
1 Cup Tamarind ( a small packet about 8 oz /227 g )
4 Cups Hot Water
2 1/2 Cups Sugar
1/2 Cup oil
1 Cup Ginger Finely Chopped
Salt to taste
1/2 Tsp Cumin Seeds
1/2 Tsp Mustard Seeds
1 Tsp Cumin Powder
1 Large Chili Finely Chopped
1 Tsp Fennel Powder
4 Cloves Of Garlic Finely Chopped
2 Sprigs Of Curry Leaves
A Strainer to strain the Tamarind pulp
Method:
1) Take your tamarind ,add 3 cups of hot water and let it soak for 30 minutes and reserve 1 cup of hot water for later.
2) After 30 minutes, squeeze the tamarind and the water together to get all the pulp out.
3) Now, take another dish with a strainer, pour the pulp in the strainer, use your hands and strain the pulp through the strainer. After that add the last cup of water and squeeze the remaining pulp out.
4) Put the pulp aside and its time to make the chutney.
5) Take a pan, put it on medium heat, add 1/2 cup oil and heat it for 30 seconds.
6) After 30 seconds, add ginger and fry it for 1 minute.
7) After 1 minute, add cumin and mustard seeds, garlic, thinly sliced curry leaves and chilies, give it a mix and cook it for 1 minute.
8) After 1 minute, add the tamarind pulp, sugar and 1 teaspoon of salt. Give it a mix and bring it to a boil.
1) When it starts to boil , lower the heat and cook it for 30 minutes or until the chutney starts to thicken up, stirring it regularly.
9) After 30 minutes, taste your sugar, you can always add sugar according to your taste.
10) Now add your fennel powder and cumin powder , mix it well and cook it for 2 minutes. ( To make cumin powder and fennel powder see tip).
11) After 2 minutes, turn the heat off and let it cool down.
12) Pour the chutney in a glass jar.
13) It can be kept at room temperature or in the fridge for months.
14) My tamarind chutney is ready.
15) Enjoy.
Tip:
Take 1 teaspoon of cumin seed, dry roast it for 2 minutes on very low heat until an aroma is released. Cool it down and grind it into a powder. Left over powder can be kept in a sealed container and used as required.
Take 1 teaspoon of fennel seeds, dry roast it for 2 minutes on very low heat until an aroma is released. Cool it down and grind it into a powder. Left over powder can be stored in a sealed container and used as required.
നാടൻ കാന്താരി ചമ്മന്തി കുപ്പിയിൽ ????Bottled mango & tamarind chutney in bottles|tasty chammanthi????
Spicy Tamarind Amchar- Tambrand Anchar- Episode 115
Would you like to Support my channel ? Black pudding recipe -
1 lb of cleaned Tamarind
1 tbsp finely minced garlic
1 tbsp. minced pepper
1/2 tsp. salt or to taste
3 tbsp. brown sugar
1 tsp geera powder
2 tbsp amchar massala powder
1/4 cup mustard oil or less depending on how much you want.
Tamarind Chutney || Cooked Version- Episode 292
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Ingredients and Measurements:
2 tbsp. oil
4 cloves chopped garlic
2 wiri wiri peppers chopped
1 pimiento pepper chopped (OPTIONAL)
2 sprigs culantro chopped
1 large thick leaf thyme leaf chopped
1 tbsp. amchar masala
1/2 cup sugar (use more or less to taste)
2 cups tamarind pulp
2 cups water (use more or less to get to the consistency you want
salt to taste (around 1 tsp.)
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Check out my other sauces/condiments!
Mango Sour-
Regular Tamarind Chutney-
Mango Achar-
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