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.

I usually bottle this chutney in a glass jar & keep it refrigerated for a couple of months. So it's easy for me to make chaats whenever my kids ask. I dilute the tamarind chutney with little hot water to bring to consistency when needed.

Tamarind paste is made by soaking tamarind pods in water and then grinding it to a paste. While tamarind chutney uses other ingredients like dates, jaggery powder and spices along with the tamarind paste to form the chutney.

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.

Tamarind has a unique, sweet-sour flavour that makes it popular in sweet and savoury dishes alike. Its flavour has been compared to tangy lemon or lime balanced by sweet caramel notes, or a cross between lemon, apricot and dates. Some varieties of tamarind are sweeter than others, and all become sweeter as they ripen.

Warm weather will speed up the ripening process, so keep your tamarind in a cool place. But generally speaking, it's inadvisable to store tamarind pods in the pantry, as they will rot in no time. According to High Kitchen IQ, tamarind pods can be stored in a sealed container in the refrigerator for up to three months.

Once made, chutney can be eaten immediately but the flavours improve and develop if it is left to mature for a couple of weeks or even months. Store your unopened jars in a dry and dark cupboard for best results. Once opened, keep your chutney in the fridge and eat within four weeks.

It was found that tamarind briquettes pulp packed in 520 gauge HDPE is the best material for quality packaging of tamarind pulp briquettes. ...

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.

Which tamarind is better? ›

Sour Tamarind Is More Antihypertensive than the Sweeter One, as Evidenced by In Vivo Biochemical Indexes, Ligand–Protein Interactions, Multitarget Interactions, and Molecular Dynamic Simulation.

A popular alternative is to use lime juice (or sometimes white wine or rice vinegar) mixed with an equal quantity of light brown sugar as a substitute for 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.

It is advisable to consume 10 g of Tamarind per day to reduce the excess fluoride content in the body.

Many Indian recipes are not considered complete without chutney to accompany the meal. Chutneys can be served as a dipping sauce for naan, a condiment for different curries, an accompaniment to the popular street food dabeli, or even as a spread on toast to add bursts of concentrated flavor.

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.