Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, tamarind and figs chutney. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Tamarind and figs chutney is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Tamarind and figs chutney is something which I have loved my whole life. They’re fine and they look wonderful.
Tamarind chutney or imli chutney is a sweet sour & flavorful Indian condiment used in chaats. I dilute the tamarind chutney with little water to bring to consistency when needed. This tamarind chutney is made using tamarind, dates, jaggery & spice powders. finally, use the prepared tamarind chutney / tamarind date chutney in preparing sev puri, bhel puri or pani puri. most noteworthy, use seedless dates and tamarind, else tamarind chutney will turn bitter while blending to puree. also, dilute the chutney as desired just before serving to increase the shelf life.
To begin with this recipe, we must prepare a few ingredients. You can have tamarind and figs chutney using 7 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Tamarind and figs chutney:
- Get 100 gms Tamarind
- Get 8 figs
- Take 3 tbsp jaggery
- Prepare 1 inch ginger
- Get 1 Whole red chilli
- Take To taste Salt and black salt
- Get 1 tsp freshly ground jeera powder
This chutney can be called the ketchup of the east. This sweet tamarind chutney is spiced with dry ginger powder. The imli chutney is slightly thick with a smooth texture. It has the sourness of tamarind balanced with the sweetness of the jaggery and the earthiness and mild hotness coming from the dry ginger powder, cumin and red chili powder.
Instructions to make Tamarind and figs chutney:
- Assemble in a steel pot the following items along with 1 cup water. Tamarind, figs, jaggery, ginger,salt and chilli.
- Keep the pot on gas and boil for 10 minutes.
- Remove from gas and cool it.
- Grind everything together till a fine pulp is formed.
- Seive it to remove extra fibres.
- Pour it over bhel or serve it cooled.
- Serve the bhel.
Tamarind Chutney has a long history of medicinal uses, some of which include easing stomach discomfort, aiding digestion and various other common ailments. Add the tamarind paste and seasoning. Boil till thick enough to coat the back of a spoon thinly. Store in clean airtight bottles and refrigerate. Shelf life of about a month in the refrigerator. * Here, I have used tamarind paste.
So that is going to wrap it up with this special food tamarind and figs chutney recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
