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Sweet and Sour Chutney

Read Reviews (4)

"Indian chutney is excellent served with other Indian dishes or with simple rice and beans. Chutney is delicious! Tamarind extract can be bought a Indian grocery stores and in some supermarkets." — Rani

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 4 servings Change Servings

1 tablespoon tamarind extract
1 tablespoon brown sugar
1/4 cup water

4 dates, pitted and chopped
1 teaspoon cumin seeds

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Directions

Blend the following in a food processor until smooth: tamarind extract, brown sugar, water, dates and cumin seeds.

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Reviews More Reviews

Jan 05, 2004

Excellent flavor combination & very easy to whip up! I served it with an Indian meal & with papadaums for dipping! My husband,who is an Indian food lover-just flipped for this!!

—SQUIRLADY

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Jul 27, 2009

This came out really good, but I didn't have tamarind paste. What I had was this chuck of tamarind goo from the asian store. I cut off about a 3/4 cup chuck of it and soaked it in 3/4 cup of water. Then I had to strain all the seeds and fiber from it...squeezing the pulp into a bowl. Then I went on to the next steps. I used one tablespoon of brown sugar blend, about 1/4 cup raisins (as I didn't have dates) and the cumin SEEDS. Well, after running it through the food processor, the cumin seeds were mostly all intact, which I didn't want. So I strained it again....came out perfect. I think next time I would just use ground cumin...like maybe 1/4 to 1/2 tsp depending on how much you like that flavor. Thanks Rani

—WSBLEND

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5 Ratings

Jul 04, 2006

This was very easy and tasted just like my favorite Indian restaurants. I did add a bit of salt and would use just a tad less water next time. I also used my tamarind paste since I didn't have extract. I made it with dates from Indio California. Very tasty. Great with tandori chicken and naan.

—jesusita

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Apr 19, 2010

I was expecting to add corn starch but found that leaving it on medium low for half an hour stirring occasionally it was perfect. I found it slightly mild (heat wise) for my taste, so I added 1/4 cup liquid from a jar of hot banana peppers. Also, after it was cooked but need to reduce longer I strained it to get rid of any lumps of tamarind skin, coriander seeds, cloves, cinnamon bark etc.. It has been a big hit with everyone.

—ironorchide

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Nutrition

Calories
38 kcal
2%

Carbohydrates
9.8 g
3%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
0.7 g
3%

Protein
0.3 g
< 1%

Sodium
2 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sweet and Sour Chutney

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 38
** Calories from Fat: 1

% Daily Value *
** Total Fat 0.1g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium 2mg < 1 %
** Potassium 68mg 2 %
** Total Carbohydrates 9.8g 3 %
** Dietary Fiber 0.7g 3 %
** Protein 0.3g < 1 %
** Sugars 8.6g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 1 %
** Iron 5 %
** Thiamin 1 %
** Niacin 1 %
** Vitamin B6 1 %
** Magnesium 2 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.