tamarind chutney recipe | imli chutney | sweet tamarind dates chutney (2024)

FAQs

What is the use of tamarind date chutney? ›

Tamarind date chutney uses

Here are some ways that you can use it: Dip for samosas, keema cutlets, pakoras, or any fried food! Key ingredient for chaats like kale chaat, bhel puri, papdi chaat, or chaat nachos. Great marinade for meats.

Storage: You can easily store tamarind chutney in the refrigerator for 4 to 5 months. You can even freeze it to last longer. Simply thaw before using. Make it Gluten-free: Skip asafoetida for a gluten-free tamarind sauce.

What is difference between tamarind paste and chutney? Tamarind paste is just thick tamarind pulp processed with salt until pasty. Tamarind chutney has sweet spicy and tangy flavors since its cooked with jaggery (or sugar) and spices.

Tamarind contains a high amount of potassium which might help with blood pressure and heart rate. Tamarind might also help in lowering bad cholesterol levels and may decrease the risk of atherosclerosis (heart disease).

“Tamar” is an Arabic word means 'date' and “ind' is a hindi word means 'India'. Hence tamarind is popularly known as 'the Indian Date'. Tamarind is mainly grown for its edible fruit. Scientific name of tamarind is Tamarindus indica (syns.

Soaked in hot water to extract its pulp, tamarind brings spicy and slightly sour notes to many dishes. Acting as both flavour enhancer and natural preservative, it ensures a perfect balance of sweet, sour, spicy, and salty elements in the food.

It's always best to use your senses to determine the freshness of the chutney. If it has an off smell, appears moldy or discolored, or has a noticeable change in texture, it should be discarded.

Lesions on leaves are powdery a white mycelium is formed on the foliar surface, with a hyphal net. Powdery mildew has a close connection to the monsoon season, the emergence of young plant shoots and thus dry days, the maximum incidence of disease occurs during August-October.

If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.

Dried fruit and lemon juice: Creating a paste with dried fruits (like apricots or prunes) and lemon juice is a good substitute for tamarind paste. Depending on the dried fruit you use, you can achieve a very similar flavor to tamarind.

What should not be eaten with tamarind? ›

Tamarind does not explicitly act on the belly fat region. However, the hydroxy citric acid in tamarind helps burn fat and lose weight. Therefore, an overall reduction in body fat will also reflect on the belly. However, you have to exercise regularly and eat a balanced diet to burn belly fat.

“Tamarind is relatively high in sugar, at 34 grams per half cup,” Peart notes, “but it's also low on the glycemic index, meaning it doesn't cause spikes in blood sugar. Its potential role in diabetes management is still being sorted out.”

Chutney is made from fruits, vegetables, and/or herbs with vinegar, sugar, and spices. It's used to provide balance to an array of dishes, or highlight a specific flavor profile. Broadly, the word chutney is now applied to anything preserved in sugar and vinegar, regardless of its texture, ingredients, or consistency.

The most common use for tamarind in the U.S. is in the noodle dish Pad Thai. It's also an important ingredient in Worcestershire sauce. Many fusion recipes lean on tamarind as a marinade for meats and fishes because the tartaric acid in the ingredient is a powerful tenderizer.

Tamarind has played an important role in traditional medicine. In beverage form, it was commonly used to treat diarrhea, constipation, fever, and malaria. The bark and leaves were also used to promote wound healing (1). Modern researchers are now studying this plant for potential medicinal uses.

Chutney is a condiment or spread made from chopped fruit cooked with vinegar, spices and sometimes sugar, that can be served fresh or preserved. It's often associated with Indian cuisine.