Home     About Us     Search     Contact Us    Blogs    Indian Gifts 


Your Text Ad Here




Indian Gift Baskets



   Have a Question?

 Live Help Click Here !   Click Here


 Indian Cuisine Made EZ

Indian Recipe Box

Non-Vegetarian Cuisine

Curries, Kebabs and More  !

Vegetarian Cuisine

Wonderful easy vegetarian recipes !

Indian Herbs, Spices and Ingredients

 Learn about Indian Herbs and Spices !

Glossary of Indian Food Terms

Do you know what they mean?

Indian Food Terms !

Indian Kitchenware 


"Indian Spice Box"

Indian Kitchenware

Food Measurements and Conversions
Need a quick conversion...go here !

Indian Tea 

 The Chai Page ! Click here !

Having a Party ? Plan Your Party Here 

Party Planning and More !

Fun Cocktails

Cocktail Recipes !

Star Chefs 

Read in-depth interviews on your favorite Indian Chefs

Indian Cooking 101

Learn The Basics !

Indian Cooking Classes

Sign up for the new session....March, April, May 2002

Cooking Tips & Tricks

Great Kitchen Tips !

Managing time when cooking Indian food

Time Management Tips !

Cooking With Your Kids

Hints and Tips !

 Indian Culture Made EZ

Getting to know India

India : A Nation

Indian Money

Join our open discussion about  Indian Cuisine and Culture

Click to Subscribe

Powered by www.yahoogroups.com
Web www.CuisineCuisine.com

Tamarind Date Chutney

Sweet and our dipping sauce

½ cup Tamarind pulp or Dried tamarind powder
½ cup Soft fresh dates
¼ Th cup Soft jaggery or Brown Sugar
1 teaspoon Red chili powder
1 teaspoon Cumin powder
1 teaspoon Coriander powder
1 teaspoon Salt


Blend all the chutney ingredients in a blender at medium high speed until smooth. Taste for sweetness and sourness according to your taste. The chutney should be more on the sweeter side than sour. Remove in a dipping dish. Keep refrigerated. 

Quick Tip: Make this chutney ahead of time. It stays refrigerated for two weeks.

What is Tamarind?

It is the edible brown pulp of the bean pod of a tree, which is commonly found throughout the tropical world. These large (usually 3 to 8 inches in length) bean pods when dried are brown in color, with a hard shell. Inside the 4 to 5 seeds are surrounded with the pulp which is sweet and sour in taste. Soaking the pods in warm water draws out the thick brown pulp. This pulp adds a sweet and sour taste to the recipe. As a child growing up in Bombay it was one of the "yummy" sour things to eat from my mom’s kitchen; like the sour patch candies available today.

Tamarind can be found in many Indian grocery stores throughout the United states. Today tamarind pulp is found in three forms. One is the ready to use pulp, second is the dried ready to use tamarind powder form and third is the seeded or seedless pods ( as seen above) which can be soaked in warm water to make the fresh pulp.

The pulp is used mainly for fish and seafood recipes. It is also very popular in the South of India and is used in most of their vegetarian and non-vegetarian recipes.


Web www.CuisineCuisine.com











Guest Book      Contact Us     Rate Us


Advertising Info    Disclaimer    Viewing Tips   

Click   if you would like to save this page in your favorites folder for later.

Copyright © CuisineCuisine.com All rights reserved