India

Tamarind Chutney With Banana Recipe

Name: Chutney Chang!
Ingredients: 100 in gm. tamarind (soldblocks (usually with husk and stones)); 1 tsp. oil; pinch Aof asafoetida or hing powder; 1/2 tsp. cumin seeds or jeera; 1/2 tsp. nigella seeds /kalonji/kalaunji (nigella sativa); 2 dry red chillies (broken up); 2 tsp. fennel or saunf seeds; 1 inch piece ginger peeled and shredded; 50 gm. Jaggery (use muscovado or dark brown sugar (if you don’t have it)); 1 tsp. salt; 1 tsp. black salt . Use ordinary salt (if you don’t have it, kala namak); 1 cup water; 1 tsp. chilli powder; 1/2 tsp. Garam Masala; 1 banana (ripe but firm, peeled and sliced)

2 years ago

February 23, 2023

Sharon

Chutney Chang!

A sweet and sour recipe for the sauce lover in you.

Tamarind Chutney With Banana Recipe Image

Servings

MetricUS Imperial

Ingredients

100 in gm. tamarind (soldblocks usually with husk and stones)
1 tsp. oil
pinch Aof asafoetida or hing powder
1/2 tsp. cumin seeds or jeera
1/2 tsp. nigella seeds /kalonji/kalaunji nigella sativa
2 Dry Red Chillies broken up
2 tsp. fennel or saunf seeds
1 inch piece ginger peeled and shredded
50 gm. Jaggery (use muscovado or dark brown sugar if you don’t have it)
1 tsp. salt
1 tsp. black salt . Use ordinary salt if you don’t have it, kala namak
1 cup Water
1 tsp. chilli powder
1/2 tsp. Garam Masala
1 banana ripe but firm, peeled and sliced

Servings

MetricUS Imperial

Ingredients

100 in gm. tamarind (soldblocks usually with husk and stones)
1 tsp. oil
pinch Aof asafoetida or hing powder
1/2 tsp. cumin seeds or jeera
1/2 tsp. nigella seeds /kalonji/kalaunji nigella sativa
2 Dry Red Chillies broken up
2 tsp. fennel or saunf seeds
1 inch piece ginger peeled and shredded
50 gm. Jaggery (use muscovado or dark brown sugar if you don’t have it)
1 tsp. salt
1 tsp. black salt . Use ordinary salt if you don’t have it, kala namak
1 cup Water
1 tsp. chilli powder
1/2 tsp. Garam Masala
1 banana ripe but firm, peeled and sliced

Instructions

Separate the tamarind piece and absorb heated water for a couple of hours/overnight. Crush with hands and push the mash through a strainer to uproot husk and stones. Keep mash aside.
Tarka: Heat oil, include cumin, fennel and nigella seeds and asafoetida powder.
At the point when seeds crackle a bit, include separated chillies and ginger, stirfry for a few moments.
Include tamarind mash, water, jaggery, salt, and dark salt, bean stew powder and garam masala. On the off chance that utilizing, include cut Chuaara dates here.
Convey to bubble and stew for 20-25 minutes.
Check and alter flavoring/sugar. It is intended to be somewhat on the sweet side.
Include banana just before serving chutney.
Serve chilled.
You can keep this chutney for a couple of weeks in the refrigerator, the length of you have not added bananas to it.

HungryForever Food Blog

Tamarind Chutney With Banana Recipe

India

Tamarind Chutney With Banana Recipe

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