Photo: Charles Deluvio
Tamarind Chutney
12 ingredients
45 min + 10 min
10
openrecipes
Sweet, sour and tangy, this is a favorite Indian dip. Made with tamarind, jaggery, and spices.
Estimated Nutrition (whole recipe, rough)
45
Calories
2g
Protein
1g
Fat
9g
Carbs
Counts 5 of 10 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Fennel | 1/2 bulb (87g) | 27 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Tamarind | not in our table | 0 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Asafoetida | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100 grams Tamarind
- 3 cups Water, Divided, Plus More If Soaking The Tamarind
- 1-½ Tablespoon Coriander Seeds
- 1 Tablespoon Cumin Seeds
- 1 Tablespoon Fennel Seeds
- 2 whole Dry Red Chilies, Or More To Taste
- 1 pinch Asafoetida
- 100 grams Jaggery
- 1 teaspoon Red Chili Powder
- 1 Tablespoon Dry Ginger Powder
- ½ teaspoons Black Salt
- ½ teaspoons Salt, Or To Taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes