Sweet Tamarind Chutney

Ingredients and Weight:

• Tamarind pulp: 2 cups (320g)
• Brown sugar: 1 cup (200g)
• Jaggery or granulated sugar: 1/2 cup (100g)
• Water: 1 cup (240ml)
• Red onion, finely chopped: 1 large (150g)
• Garlic, minced: 2 cloves (10g)
• Ginger, minced: 2 tablespoons (30g)
• Green chili pepper, finely chopped (optional): 1 (10g)
• Raisins: 1/2 cup (50g)
• Cashews: 1/4 cup (25g)
• Salt: to taste

Preparation Time:

15 minutes

Cooking Time:

25-30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Soak the tamarind pulp in water for 1 hour.
2. Heat a heavy-bottomed saucepan over medium heat. Add the brown sugar and stir until dissolved and caramelized.
3. Add the jaggery or granulated sugar and water, and stir until the sugar is dissolved.
4. Drain the tamarind pulp and add it to the saucepan along with the red onion, garlic, ginger, green chili (if using), raisins, and cashews.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 25-30 minutes, or until thickened and syrupy.
6. Season with salt to taste.

Nutritional Information:

• Calories: 250 per serving (1/8 of the recipe)
• Total Fat: 2g
• Carbohydrates: 60g
• Protein: 2g

Dish Characteristics:

• Sweet, tangy, and slightly spicy
• Versatile condiment, perfect for pairing with Indian dishes, grilled meats, or as a spread on sandwiches
• Bright red color and rich, caramelized flavor
• Can be stored in the refrigerator for up to 1 month

User Comments:

• "This chutney is a perfect balance of sweet and sour. It adds a delicious burst of flavor to any dish."
• "I love the caramelized onions and the hint of spice. It's a great addition to my Indian dinner menu."
• "I use this chutney as a marinade for grilled chicken. It gives the chicken a delicious and juicy flavor."

Special Precautions and Tips:

• If you don't have tamarind pulp, you can substitute tamarind paste. Use 1 cup of paste and mix it with 1 cup of water.
• If you prefer a spicier chutney, add more green chili pepper to your liking.
• Be careful not to overcook the chutney, as it can burn easily.