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Tamarind and Sesame Seed Chutney Recipe
|Red tamarind||4 Ounce (125 Gram, Block)|
|Hot water||6 Ounce (175 Milliliter)|
|Sesame seeds||10 Ounce (300 Gram)|
|Green chilies||2 , chopped|
|Chopped fresh coriander||2 Tablespoon|
|Onion||1 , diced|
Serving size: Complete recipe
Calories 1985 Calories from Fat 1187
% Daily Value*
Total Fat 142 g218.2%
Saturated Fat 20.1 g100.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2031.9 mg84.7%
Total Carbohydrates 158 g52.8%
Dietary Fiber 42.8 g171.3%
Sugars 78.1 g
Protein 56 g112.2%
Vitamin A 51.8% Vitamin C 119.6%
Calcium 291.2% Iron 253.1%
*Based on a 2000 Calorie diet
Squeeze the pulp out and push through a sieve into a bowl to give a puree.
Add the sugar and set aside.
Dry roast the sesame seeds in a small saucepan until they change colour a little.
Once they are cool, put them in a food processor and grind until powdery.
Add the chillies, chopped coriander, salt and half the onion and blend together.
Stir the blended spices into the tamarind pulp, adding a little water, if necessary, to loosen the mixture.
Pour the chutney into a serving dish and serve garnished with the remaining onions and the coriander.