How To make Mango and Tamarind Chutney
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
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:
Sweet And Sour Tamarind Chutney - Instant Chutney For Chaat - Easy Chutney Recipe - Ruchi
Learn how to make Sweet Tamarind Chutney for Chaat at home with Chef Ruchi on Rajshri Food
Sweet chutney made with mango powder, sugar and Indian spices
Amchoor ki meethi chutney or Saunth is a very popular chutney in North India.
Dips and relishes are an integral part of every cuisine, but we Indians use and make so many varieties of dips, each with a different twist in taste which cannot be compared to anyone else in the world.
Saunth is a sweet chutney used in Indian chaats. It is made from dried ginger and tamarind paste, hence the name. The chutney is brownish-red in color. Modern sooth is often made with dates. However, sooth made with dried ginger adds a special flavor to the chaat and is preferred in most parts of North India.
Watch our video to Learn about Instant Sweet Chutney For Chat or Sonth Chutney at home, and don't forget to share your feedback in the comments section below.
Do watch the video to know more about Sweet Tamarind Chutney or Sonth Chutney / Saunth Chutney! Don't forget to Like, Share, Comment, Subscribe and press the bell icon for instant updates
#InstantSweetChutneyForChaat#SweetTamarindChutney#RajshriFood
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Ingredients:
50 gms Tamarind
1 cup Water (hot)
100 gms Jaggery
1 tsp Coriander & Cumin Seeds Powder
1/2 tsp Black Salt
1/2 tsp Ginger Powder (dry)
1/2 tsp Kashmiri Red Chilli Powder
Salt
1 tsp Sesame Seeds
Method: let's start with soaking the Tamarind in the Bowl with Water (hot) for 15 to 20 minutes. After 20 minutes add the Tamarind into the blender to make the paste.
Next, strain the Tamarind pulp (as shown in the video) and add the Water which uses soaking the Tamarind. Now add the Tamarind Pulp in the Pan for 2 to 3 minutes then add Jaggery, Coriander & Cumin Seeds Powder, Black Salt, Ginger Powder (dry), Kashmiri Red Chilli Powder, Salt. Next, boil the Chutney for 3 to 4 minutes after that add Sesame Seeds. Next turn off the Flame and your Sweet & Sour Tamarind Chutney is ready to serve.
Host: Ruchi Bharani
Copyrights: Rajshri Entertainment Private Limited
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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
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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Mango ginger tamarind chutney/aam aada tentul chutney/আম আদা তেঁতুলের টক মিষ্টি চাটনী #আমআদা
Aam Ada or mango ginger chutney is a very easy to make sweet n sour chutney recipe.. it is made with tamarind.. it can be stored for a long time.. this chutney is a very good combination with snacks like samosa, kachuri etc.. let's check out the recipe below...
Ingredients :
Aam ada/mango ginger
Tamarind
Sugar
Salt
Turmeric powder
Oil
Water
Bay leaf
Dry red chilli
Mustard seeds
Fennel seeds
Method :
1. Collect tamarind pulp and grate the mango gingers..
2. Heat a pan with 2-3 tsp of oil.. add bay leaf and dry red chilli.. saute for few seconds..
3. Add tamarind pulp n then add water.. boil for 5 minutes in high flame..
4. Add turmeric powder and sugar as per taste.. cook again for 5 minutes.
5. Now, add grated mango ginger and boil for another 5 minutes in medium flame.. let it cool completely...
6. For preparing masala, dry roast bay leaf, dry red chilli, mustard and fennel seeds... make a fine powder of it..
7. Mix masala with the chutney.. serve with samosa, kacori..
If you like the recipe, please Subscribe, Like, Share n Comment..
#aamadatentulchutney
#mangogingertamarindchutney
#আমআদাতেঁতুলেরচাটনী
#আমআদাতেঁতুলেরচাটনি
#mangogingertamarindchatni
#mangogingerrecipe
#আমআদা
#mangogingerpickle
#আমআদাআচার
#whiteturmericchutney
#whiteturmericrecipe
Tamarind Chutney for Doubles step by step Recipe Video
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Ingredients.
---------------
Appro. 10 - 12 Tamarinds
1/2 onion
2 cloves garlic
2 stem scallion
sugar to taste
salt to taste
pepper to taste
****
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