Pineapple Tamarind Chutney Recipes

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PINEAPPLE-TAMARIND CHUTNEY



Pineapple-Tamarind Chutney image

The Pineapple-Tamarind Chutney recipe out of our category Tropical Fruit! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 1h25m

Yield 4

Number Of Ingredients 7

150 grams pressed Tamarind
200 grams Pineapple
0.25 tsp Chili powder
0.5 tsp ground Cumin
1 Tbsp lemon juice
3 Tbsps brown sugar
salt

Steps:

  • Break the tamarind into small pieces, then cover with 375 ml (approximately 13 ounces) of water. Simmer the mixture for 15 minutes, then pass through a fine strainer. Press down on the tamarind through the strainer, so that only the seeds and fibers are left behind.
  • Finely dice the pineapple. Add the pineapple, spices, lemon juice, and sugar to the tamarind mixture and bring to a boil. Remove from the heat and let cool for 1 hour before serving (or place into screw-top jars while still hot and seal tightly).

SWEET TAMARIND CHUTNEY



Sweet Tamarind Chutney image

This is an East Indian sweet tamarind chutney.

Provided by STEELTOWN

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 40m

Yield 10

Number Of Ingredients 10

1 tablespoon canola oil
1 teaspoon cumin seeds
1 teaspoon ground ginger
½ teaspoon cayenne pepper
½ teaspoon fennel seeds
½ teaspoon asafoetida powder
½ teaspoon garam masala
2 cups water
1 ⅛ cups white sugar
3 tablespoons tamarind paste

Steps:

  • Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
  • Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.

Nutrition Facts : Calories 112.7 calories, Carbohydrate 25.7 g, Fat 1.5 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 3.3 mg, Sugar 22.5 g

30 BEST WAYS TO USE CHUTNEY



30 Best Ways to Use Chutney image

These easy chutney recipes will take your next Indian feast to new heights. Of course, they also pair well with grilled meats, salads, and even ice cream!

Provided by insanelygood

Categories     Recipe Roundup     Toppings

Number Of Ingredients 30

Mango Chutney
Carrot Chutney
Apple Chutney
Fresh Cranberry Chutney
Ginger Chutney
Pineapple Chutney
Tomato Chutney
Spicy Cherry Chutney
Apple Raisin Chutney
Cilantro Mint Chutney
Beetroot Chutney
Andhra Style Peanut u0026amp; Tomato Chutney
Spicy Baby Tomato u0026amp; Sweet Pepper Chutney
Curried Apple Walnut Chutney
Runner Bean Chutney
Pear Chutney
Onion Chutney
Rhubarb Chutney
Green Mango Chutney (Raw Mango Chutney)
Coriander Chutney (Cilantro Chutney)
Fresh Peach Chutney
Rhubarb Chutney with Strawberries and Ginger
Cranberry Prosecco Chutney
Smoked Eggplant Chutney (Kalchina Vankaya Pachadi)
Coconut Chutney
Avocado Cilantro Dressing
Fig Chutney
Red Coconut Chutney
Apricot Chutney
Caramelized Shallot u0026amp; Grape Chutney

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious chutney recipe in 30 minutes or less!

Nutrition Facts :

PINEAPPLE CHUTNEY



Pineapple Chutney image

Provided by Food Network

Number Of Ingredients 10

1 onion, diced
2 tablespoons, ginger diced small
6 jalapenos, diced
1 tablespoon cumin - toasted and ground
1/2 cup rum
1 pineapple- diced
1/2 juice of fresh lime
1/2 cup raw sugar
1/4 cup cilantro chopped
Salt and freshly ground pepper

Steps:

  • In saucepan over medium heat, saute onions, ginger, jalapenos, and ground cumin for 6 minutes. Then add rum. Cook until almost all of the liquid has evaporated then add pineapple, lime juice and sugar. Bring to a simmer and turn off the heat. Add fresh cilantro, salt and freshly ground pepper to taste.

TAMARIND PINEAPPLE QUENCHER



Tamarind Pineapple Quencher image

Tamarind spiced with coriander is simmered into a rich syrup, making it a true delight in this juicy no-alcohol drink. Fresh pineapple and coconut water add to the tropical cocktail-like vibes. It's best enjoyed reclining at the beach or just pretending you're at one.

Provided by Food Network Kitchen

Categories     beverage

Time 40m

Yield 1 drink

Number Of Ingredients 7

1/4 cup finely diced fresh pineapple
6 ounces coconut water
2 ounces Tamarind Coriander Syrup, recipe follows
1 pineapple wedge (about 1/8 inch thick), for garnish
8 ounces tamarind pods (14 to 16 pods)
1 cup packed dark brown sugar
2 teaspoons coriander seeds, lightly crushed

Steps:

  • Add the diced pineapple to a 14-ounce Collins glass and muddle with a muddler or the handle of a wooden spoon until it becomes a juicy pulp. Top with a big scoop of ice cubes then add the coconut water and tamarind syrup. Stir together then garnish the glass with the pineapple wedge and enjoy.
  • Crack each tamarind pod to remove the pulp then discard the shells and stringy fibers. Combine the tamarind pulp, brown sugar, coriander seeds and 2 cups water in a small saucepan and bring to a boil over high heat. Lower the heat to medium and cook at a rapid simmer, stirring frequently to help break up the pulp and prevent the sugar from scorching, until the pulp is loosened from the seeds, 25 to 30 minutes.
  • Strain the syrup through a fine-mesh sieve into a heat-safe glass jar; discard the solids. Let cool to room temperature then cover and refrigerate for up to 2 weeks. Makes about 1 cup.

PINEAPPLE CHUTNEY



Pineapple chutney image

Give this tangy fruit pickle away as a gift or keep in your cupboard for a colourful household condiment

Provided by Good Food team

Categories     Condiment

Time 1h25m

Yield Makes 3 x 330ml or 2 x 500ml jars

Number Of Ingredients 10

2 tbsp sunflower oil
3 red onions , finely chopped
1 tbsp yellow mustard seeds
1 tbsp black onion seeds (kalonji or nigella)
1 tsp turmeric
2 pineapples peeled, cored and chopped into small chunks
1 red chilli , deseeded and finely chopped
thumb-sized piece ginger , finely chopped
250g soft light brown sugar
175ml cider vinegar

Steps:

  • Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.

Nutrition Facts : Calories 52 calories, Fat 1 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Sodium 0.01 milligram of sodium

TAMARIND CHUTNEY



Tamarind Chutney image

There is nothing quite like the tangy, sweet and sour sensation of tamarind, the main ingredient in this essential Indian chutney. In chaat, a category of spicy, savory, tangy and crunchy Indian snacks, tamarind chutney provides the pungent, pucker-inducing element that makes those dishes so craveable. In this recipe, from Maneet Chauhan's cookbook, "Chaat" (Clarkson Potter, 2020), the tamarind flavor is sweetened with jaggery, dates and raisins, and brightened up with ginger, with deep umami coming from the chaat masala. It's possible to find high-quality store-bought tamarind chutney, but nothing beats the vibrant flavors of a fresh batch made at home. -Priya Krishna

Provided by Maneet Chauhan

Categories     easy, snack, condiments, dips and spreads

Time 20m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon red-pepper flakes
1 (16-ounce) block seedless tamarind pulp, coarsely chopped (see Note)
1 cup jaggery or dark brown sugar
1/4 cup golden raisins
1/4 cup pitted dates, coarsely chopped
1 tablespoon finely chopped fresh ginger (from a 1-inch piece)
1 teaspoon chaat masala
1 teaspoon ground ginger
1/2 teaspoon kala namak (black salt)
Kosher salt

Steps:

  • In a medium sauté pan, heat the oil over medium until it glistens, about 1 minute. Add the cumin, coriander, fennel and red-pepper flakes, and sauté until aromatic and lightly browned, about 2 minutes.
  • Add the tamarind, jaggery, raisins, dates and fresh ginger, increase the heat to medium-high and bring to a boil. Reduce the heat to medium, and cook until the sauce is thick and coats the back of a spoon, about 10 minutes, stirring occasionally with a wooden spoon to prevent scorching and to encourage the flavors to mingle.
  • Remove the pan from the heat and stir in the chaat masala, ground ginger and kala namak. Transfer the chutney to a food processor or blender and blend on high speed until smooth, adding a little water if needed to create a thick but pourable consistency.
  • Taste and season with kosher salt. The chutney will keep in a covered container in the refrigerator for up to 2 weeks.

APPLE, DATE & TAMARIND CHUTNEY



Apple, date & tamarind chutney image

Add tamarind to this chutney for a lovely lip-puckering sourness. Fill a couple of jars and give away to your favourite cheese lovers at Christmas

Provided by Cassie Best

Categories     Condiment

Time 1h15m

Yield Makes 2 x 500ml jars

Number Of Ingredients 10

900g Bramley apples , peeled, cored and chopped
400g eating apple , peeled, cored and sliced
2 onions , halved and sliced
1 large red chilli , deseeded and chopped
400g light muscovado sugar
250ml cider vinegar
100g stoned dates , chopped
25g ginger , peeled and finely chopped
2 tbsp tamarind paste
1½ tsp salt

Steps:

  • Tip all the ingredients, into a preserving pan. Warm over a low heat, stirring occasionally, until the sugar dissolves. Turn up the heat a little, then let the mixture boil until the Bramley apples have broken down to a pulp, but the eating apples still hold their shape. Stir occasionally to stop the chutney from sticking. This can take from 45 mins to 1 hr. You can tell that it is ready by running your wooden spoon through the mixture. Your spoon should briefly leave a channel in the mixture, and there shouldn't be liquid pooling into the space.
  • Whilst the chutney cooks, sterilise your jars (see tip, below). When the chutney is ready, pot the mixture into the jars. Can be eaten within a few days, but is best left for a few weeks to mellow and mature. Will keep for at least a year.

Nutrition Facts : Calories 22 calories, Fat 0.1 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 0.3 grams fiber, Protein 0.1 grams protein, Sodium 0.1 milligram of sodium

PINEAPPLE CHUTNEY



Pineapple Chutney image

-Shirley Watanabe, Kula, Hawaii

Provided by Taste of Home

Time 1h15m

Yield 6 cups.

Number Of Ingredients 11

2 cans (20 ounces each) pineapple tidbits, drained
4 cups diced onion
3 cups packed brown sugar
2 cups golden raisins
2 cups white vinegar
4 teaspoons grated orange zest
2 teaspoons salt
2 teaspoons mustard seed
2 teaspoons ground turmeric
2 teaspoons grated lemon zest
2 medium yellow banana peppers, seeded and chopped, optional

Steps:

  • In a large saucepan over medium heat, combine the first 10 ingredients; add peppers if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until chutney reaches desired thickness. , Refrigerate. Serve with meat or with cream cheese as an appetizer spread.

Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 0 protein.

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