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
#shorts #tamarind & #mango #chutney #fiji style #diwalispecial
Recipe inspired by my good friend Reshmi over at @TasteofTrini
Full written recipe will be up on my website: simplyblissfulliving.net
Mango & Tamarind Chutney || Tamarind/Mango Sour- Episode 456
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Ingredients and Measurements:
2 tbsp. oil
5 cloves chopped garlic
3 wiri wiri peppers chopped
2 pimento peppers chopped
2 tbsp. amchar masala (use more or less depending on taste)
1 large green mango peeled and chopped
1-2 cups tamarind pulp (I used fresh tamarind)
salt to taste
3/4 cup sugar (you may need to add more or less depending on your tastes)
4-6 cups water (use more or less to boil the mixture)
2 tbsp. green seasoning (optional)
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How to make Tamarind Sauce/ Tamarind Chutney - Episode 769
1 cup fresh tamarind
Brown sugar to taste - 1 tbsp
1 tbsp green seasoning
2 tsp amchar massala powder
Salt to taste
Tamarind Chutney Recipe - Tasty Tuesday's | CaribbeanPot com
Learn how to make tamarind sauce or tamarind chutney as it's called in Trinidad and Tobago. A condiment for popular street foods such as pholourie, aloo pie and doubles. Join Chris De La Rosa of CaribbeanPot.com as he shows you his quick and easy recipe for making this lovely tamarind condiment with a sweet and tangy flavor and a hint of heat from scotch bonnet peppers.
For this tamarind chutney you'll need...
12-14 tamarinds
1/2 scotch bonnet pepper diced
1/2 onion diced
2 scallions diced
2 tablespoon chopped shado beni (or cilantro)
1/2 teaspoon salt (see note below)
2 tablespoon brown sugar
2 cloves garlic (diced or crushed)
2 1/2 cups water + 1 cup
1/2 lime (juice)
Note - depending on how tart (sour) your tamarind is you may need a bit more salt and brown sugar
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Mango Chutney Recipe
Mangoes are well entrenched as tropical fruit royalty, and can be made into a variety of tasty dishes - pickles, juices, jams, jellies, soups and of course the famous Mango Chutney. With this tangy and sweet mango chutney recipe you can experience the regal mango flavor with any meal. A hint of spice enhances flavors even more
indianculinaryworld.com
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
Find us on social media: /thatfijitaste