How to make Onion Tamarind Chutney -
Sweet ‘n sour innovative blend of onions.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Onions (प्याज़ ), Tamarind pulp (इमली का पल्प )
Cuisine : Indian
Course : Pickles, Jams and Chutneys
For more recipes related to Onion Tamarind Chutney checkout Venkaya Thovaiyal. You can also find more Pickles, Jams and Chutneys recipes like Green Chilli (Bhavnagri) Pickle Gajar ki Pachadi Gherkin and Caper Dip Parmal ki Chutney
Onion Tamarind Chutney Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Onion Tamarind Chutney Recipe
Onions diced 4 medium
Tamarind pulp 1 cup
Jaggery (gur) grated 3 tablespoons
Oil 1 tablespoon
Salt to taste
Black salt (kala namak) 1/2 teaspoon
Fennel seed (saunf) powder 1 teaspoon
Cumin seeds roasted and crushed 2 teaspoons
Red chilli powder (deghi mirch) 2 teaspoons
Asafoetida a pinch
Green chillies chopped 2
Method
Step 1
Take tamarind pulp and grated jaggery in a pan and cook.
Step 2
Heat oil in another pan. Add onions and sauté, pressing lightly with the stirring spoon so that the layers separate. Add salt, black salt, fennel powder, crushed roasted cumin seeds and red chilli powder to the tamarind pulp and mix.
Step 3
Add asafoetida and green chillies to the onions and continue to sauté till the onions redden slightly at the edges.
Step 4
Cook the tamarind mixture till it thickens. Add the sautéed onions and mix.
Step 5
Remove chutney from heat and set aside to cool. It’s ready to be served. This does not have a long shelf life.
Nutrition Info
Calories : 920 Kcal
Carbohydrates : 178.8 gm
Protein : 11.9 gm
Fat : 17.4 gm
Other : Iron- 25.5mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
