Date Tamarind Sauce Sonth Recipes

TAMARIND CHUTNEY RECIPE | IMLI CHUTNEY | SWEET TAMARIND DATES CHUTNEY

Steps:

• firstly, in a large kadai take equal proportion of tamarind, dates and jaggery (½ cup each)
• further pour 2 cups of water.
• mix and boil the mixture for atelast 10 minutes.
• also add ½ tsp fennel powder, 1 tsp coriander powder, ½ tsp cumin powder, 1 tsp kashmiri red chili powder, ½ tsp dry ginger powder and salt to taste.
• mix and mash tamarind and dates.
• furthermore, simmer the mixture for 2 minutes.
• later allow the mixture to cool completly.
• now transfer the dates, tamarind mixture to the mixer and blend smooth puree.
• further strain the puree.
• and transfer the prepared khajoor imli ka chutney into airtight jar and store it in the refrigerator..
• finally, use the prepared tamarind date chutney in preparing sev puri, bhel puri or pani puri.

SWEET AND TANGY TAMARIND DATE SAUCE

Steps:

• Combine tamarind pulp, dates, apricots, sugar, pepper, and salt in a blender; blend into a paste. Pour in water; blend until mixture has a sauce-like texture.
• Pour tamarind mixture into a saucepan; cook for 5 to 6 minutes, skimming off any bubbles. Serve hot or after cooling.

TAMARIND AND DATE CHUTNEY

Steps:

• In a small saucepan, combine the tamarind and 1 cup of the water over medium heat. Bring to a simmer and cook, uncovered, for 5 minutes. Occasionally stir with a fork to break up the pulp. Remove from the heat, cover, and set aside to steep and further soften for 5 minutes, or until the tamarind solids have expanded. When you stir the mixture, the pulp should easily combine with the water.
• Position a coarse-mesh sieve over a bowl and pour in the tamarind mixture. Using a rubber spatula or metal spoon, vigorously stir and press the solids against the mesh to force as much of the pulp through as possible. If necessary, return the pulp to the saucepan, add some of the already-strained liquid, stir to loosen up more of the pulp, and then work it through the sieve again. When the pulp is spent, discard the fibrous left overs. The resulting liquid will resemble chocolate cake batter. You should have 2/3 to 3/4 cup.
• Combine the tamarind liquid, dates, the remaining 1/3 cup water, the brown sugar, salt, and cayenne in a food processor. Process to a smooth, thick texture. Occasionally pause the machine and scrape down the sides. The ideal texture is thick enough to mound on a spoon, but you can add extra water for a thinner sauce. Transfer to a bowl and stir in the cumin for a pungent finish. Taste and adjust the flavors, as necessary, especially if you thinned the chutney. Set aside for a few hours for the flavors to blend and bloom. Serve, refrigerate for up to 2 weeks, or freeze for a month.