Best Mango Tamarind Chutney Recipes

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MANGO-TAMARIND CHUTNEY



Mango-Tamarind Chutney image

This chutney is sweet, hot and a little sour. You could use green mango in place of the ripe mango. Try this chutney with these spicy corn pakoras.

Provided by David Tanis

Categories     easy, quick, condiments

Time 20m

Yield 2 1/2 cups

Number Of Ingredients 9

4 ounces seedless tamarind pulp, about 1/4 cup (or substitute 1/2 cup prepared tamarind juice)
6 tablespoons brown sugar
1/2 teaspoon kosher salt
1/2 cup finely diced red onion
1/2 teaspoon finely chopped fresh red or green chile or 1/4 teaspoon cayenne
2 teaspoons grated ginger
2 medium mangos diced 1/2-inch, about 2 cups
2 tablespoons chopped mint, optional
2 tablespoons chopped cilantro, optional

Steps:

  • To make tamarind juice, put the pulp in a bowl and cover with 1 cup boiling water. Stir well and let soak for 10 to 15 minutes. Set a fine-meshed strainer over another bowl, add soaked tamarind and press hard with a wooden spoon to extract the juice. This should yield 1/2 cup tamarind juice. Discard the solids left in the strainer. (If using prepared tamarind juice, skip this step.)
  • Add brown sugar and salt and stir to dissolve, then add onion, chile, ginger and diced mango and toss gently to combine. (Chutney may be prepared several hours in advance.) Just before serving, add mint and cilantro, if using.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 250 milligrams, Sugar 48 grams

MANGO TAMARIND CHUTNEY



Mango Tamarind Chutney image

Makes 2 pints

Provided by malinda sargent

Categories     Spreads

Number Of Ingredients 8

1/2 lb dried or fresh tamarind pods
3 green mangoes or 1 pound chopped,seeded dates
3 inch long piece ginger root, peeled and sliced.
1 lb currants or raisins
5 large green peppers, chopped
1 1/2 c vinegar
2 c brown sugar
1 bird chile or 1/2 scotch bonnet chili seeded and minced

Steps:

  • 1. Place the tamarind pods in a saucepan with enough water to cover and bring to boil. Remove the pot from the heat and allow the pan to cool. Pull the pods apart and mash the seeds to remove most of the pulp. Strain, reserve the liquid, and discard the seeds. Use a grinder to grind the mango and ginger together, then combine the mango and ginger with the tamarind liquid. Add the remaining ingredients.
  • 2. Simmer over low heat until the mixture thickens, about 90 minutes. Stir frequesntly to avoid the mixture from sticking to pan. Remove the mixture and move to sterilized jars. Store in fridge.

MINTY SONTH CHUTNEY WITH MANGO (OR TAMARIND) POWDER AND JAGGERY



Minty Sonth Chutney with Mango (or Tamarind) Powder and Jaggery image

Number Of Ingredients 13

1 1/2 tablespoons cumin seeds, dry roasted and coarsely ground (see recipe)
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
2 tablespoons Chaat Masala or store-bought
8 quarter-size slices of peeled fresh ginger
1 to 3 fresh green chili pepper, such as serrano, stemmed
20 to 25 large fresh mint leaves
1 cup coarsely grated or crushed jaggery, or 1 1/4 cup dark brown sugar
3 to 4 cups water
1 cup mango or tamarind powder, sifted to remove any lumps
1 teaspoon ground paprika
1/2 teaspoon ground ginger
2 teaspoons salt, or to taste
1/2 teaspoon black salt

Steps:

  • 1. Prepare the cumin seeds and chaat masala. Then, in a blender, blend together the ginger, chili peppers, mint leaves with about 1/2 cup of the water to make a smooth paste.2. In a large non-reactive saucepan, mix together the jaggery and 3 cups of the water (disregard any lumps they will melt when heated) and bring to a boil, stirring occasionally, until all the clumps dissolve completely, 3 to 4 minutes. Pass through a fine-mesh strainer to remove any impurities. Return the jaggery to the saucepan and add the ginger-mint mixture, mango or tamarind powder, chaat masla, paprika, ground ginger, cumin, salt, and black salt.3. Bring to a boil over high heat Reduce the heat to medium-low, and simmer, stirring occasionally, about 5 minutes. The sauce should be like a semi-thick batter. Mix in up to 1 cup of water if the sauce thickens too quickly. Adjust the seasoning, transfer to a bowl, then let cool. Serve at room temperature. Or transfer to an airtight container and refrigerate about 2 months, or freeze about 1 year.VARIATION: Try this with applesauce and lemon juice. Use about 4 cups of applesauce and about 1/4 cup fresh lemon juice instead of the mango powder and water. Adjust the salt and sugar, as needed.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SPICY CORN PAKORAS WITH MANGO-TAMARIND CHUTNEY



Spicy Corn Pakoras With Mango-Tamarind Chutney image

Crisp and deeply seasoned, pakoras are Indian fritters that can be made from almost any vegetable. To emphasize the corn flavor here, fine cornmeal joins the more traditional chickpea flour - along with fresh corn. A ridiculously flavorful chutney, which is sweet, hot and a little sour, accompanies the dish. But a jarred version from the supermarket would certainly work in a pinch.

Provided by David Tanis

Categories     appetizer, side dish

Time 1h

Yield 16-18 pieces (about 4-6 servings)

Number Of Ingredients 18

1/4 cup chickpea flour
3/4 cup all-purpose flour
1 cup fine cornmeal
1 and a half teaspoons kosher salt
1/2 teaspoon baking powder
1/2 teaspoon turmeric powder
2 1/2 cups fresh corn kernels (about 6 ears corn)
4 tablespoons ghee, clarified butter or vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1 teaspoon finely chopped fresh red or green chile, or 1/4 teaspoon cayenne
1/2 cup chopped scallions
1/2 cup chopped cilantro, tender stems and leaves
1 tablespoon grated ginger
Vegetable oil, for frying
Lime wedges
Mango-tamarind chutney

Steps:

  • In a mixing bowl, combine chickpea flour, all-purpose flour, cornmeal, salt, baking powder and turmeric.
  • In a food processor, grind corn kernels to a rough purée. Add purée to flour mixture and stir well to make a stiff batter.
  • Put ghee in a small pan over medium-high heat. Add cumin, fennel and mustard seeds. When seeds are lightly toasted and begin to pop, pour mixture into the batter. Add chile, scallions, cilantro and ginger, and stir well. (Batter may be prepared several hours in advance.)
  • Pour vegetable oil into a cast-iron skillet to a depth of 1 inch. Heat on medium-high until oil looks wavy. Using two large soup spoons, carefully slip morsels of batter into the oil, working in batches if necessary. Adjust the heat so pakoras brown gently on one side, about 2 minutes. Turn pakoras and brown on other side, about 2 minutes more. Remove with a slotted spoon or spatula and blot on paper towels. Serve hot with lime wedges and mango-tamarind chutney, or another chutney if desired.

Nutrition Facts : @context http, Calories 486, UnsaturatedFat 20 grams, Carbohydrate 52 grams, Fat 28 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 336 milligrams, Sugar 3 grams, TransFat 0 grams

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