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 and Tamarind Chutney's Videos
How To Make Trini Tamarind Chutney | Foodie Nation
Chef Jason teaches Kezzianne how to make Trinbagonian Tamarind Chutney/Sauce:
Yield: 18 - 20 Ounces
INGREDIENTS
1 Lb Fresh Tamarind (About 12 - 14 pieces)
5 Cloves of Garlic, finely minced
4 Cups Water
2 Tsp Salt
½ Tsp Amchar Masala
2 Tbsp Green Seasoning
1 ¼ Cups Brown Sugar
2 Tsp Minced Chadon Beni (Culantro)
METHOD
1. Break the shells of the tamarind to reveal the inner fruit. Remove any of the woody veins that run across the fruit and discard shells. Place fruit into a clean bowl and wash to remove any cracked shell debris.
2. Place a medium sauce pan over high heat and add the water, garlic, cleaned tamarind fruit, salt, amchar masala, green seasoning and brown sugar.
3. Cover, bring to a boil then reduce to a simmer to cook for 15 minutes.
4. Using a swizzle stick, vigorously swizzle the tamarind in the hot liquid to remove the pulp from the fruit. Continue doing this until the all the fruit breaks apart and thickens the liquid. This may take about 5 – 6 minutes.
5. Continue to simmer the tamarind sauce for an additional 12 - 15 minutes to allow the tamarind liquid to reduce by half.
6. At this point, you can strain the tamarind liquid to get rid of the seeds and minimal fibers and return the tamarind liquid back to the pot. (The straining is purely optional)
7. Be sure to taste the sauce, and depending on how sour the fruit is; you may need to add more sugar to sweeten it up a bit. You are looking for a balanced flavor of sweet and tart with enough savoriness from the salt.
8. Once consistency of the sauce has thickened and evaporated by half, add the minced chadon beni in and stir to combine.
9. Remove the tamarind chutney from the stove and let cool.
10. Use this sauce as an accompaniment to Pholourie, Saltfish Accra or even as a great sauce for Fried Fish.
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Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu
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MUSIC CREDITS:
Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Artist:
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.
Mango ???? Chutney Recipe #Shorts
Tamarind Chutney - Mom's Trini Cooking
For this recipe you will need:
3/4 cup of Tamarind
3/4 cup of hot water
2 tbsp of brown sugar ( or more to taste)
2 tsp of salt (or to taste)
a few leaves of bandanya
1 clove of garlic
1 hot pepper
This amount will yield: 1 1/2 cups of chutney
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Tamarind Sour || Tamarind Chutney- Episode 76
This tamarind sour would go great with some hot bara or pholourie. Make sure to give this recipe a try the next time you have any fried snacks.
Ingredients and Measurements:
1 package of tamarind (about 2 cups)
1/2 cup sugar (add a little bit and then keep tasting until you get the desired sweetness)
1 tsp. salt
2 hot peppers (add as little or as much as you would like)
5 cloves grated garlic
2 cups hot water (you may need to add more or less depending on how thick you like the sauce)
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Popular Trinidad Street Food: Pholourie and Tamarind chutney.
Happy Holidays to all my viewers and subscribers! I truly appreciate each one of you. Wishing you and your family a happy and peaceful holiday season. Here is what I had for my snack today.
Recipe Links:
Pholourie:
Tamarind Chutney:
Boiled Mango Chutney:
Raw Mango Chutney: