Try this Tamarind Chutney recipe, or contribute your own.
Suggest a better descriptionWash the tamarind clean. Place the tamarind, jaggery, sugar, dates and water in a deep boiling pan. Soak for a few minutes. Put to boil for about 7-8 minutes. Cool to room temperature. Blend in a mixie till smooth. Strain and transfer to the pan again. Boil till thick enough to coat the back of a spoon thinly. Add the seasoning. Cool again. Store in clean airtight bottles and refrigerate. Makes: 2 1/2 to 3 cups. Making time: 20 minutes (excluding cooling time) Shelf life: 1 month (refrigerated)
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Serving Size: 1 Serving (394g) | ||
Recipe Makes: 1 servings | ||
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Calories: 600 | ||
Calories from Fat: 4 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 22.9mg | 1 % | |
Potassium 105.8mg | 3 % | |
Total Carbohydrate 154.6g | 45 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 152.5g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 600
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