We would take the sour pulp of the tamarind fruit, mix it with sugar, boil it down until it was thick, and try our hardest to wait until it was cool enough to handle lest we singe our fingers. Then we made the best candy out of it.
The sweet tamarind (Tamarindus indica) is a fruit tree from Africa that grows up to 80 feet tall in its native environment, but only reaches heights of 15 to 25 feet when grown in the United States. The tree has feathery green foliage year-round and small white flowers during blooming season. When young, trees are pruned to promote proper growth. After the first four years, pruning is mainly done to remove dead branches and water buds.
The best way to Prune Sweet Tamarind
tamarind chutney recipe imli chutney sweet tamarind dates chutney recipe with detailed photo and video recipe. basically a sweet and tangy chutney recipe prepared from dates, tamarind and jaggery. it is typically used in chat recipes, especially in pani puri and bhel puri and is quite popular in northern india. it is also commonly refereed as saunth chutney or sonth chutney recipe or even sweet chutney recipe.
initially, i thought of preparing just sweet tamarind chutney, but i was having a bunch of dates unattended from my previous recipe. hence i decided to prepare the sweet tamarind dates chutney. while i personally avoid having this chutney recipe in any of my chaat recipe. however my husband loves sweet and spicy combination in his chaat recipe. hence i prepare this chutney recipe well ahead in advance and store in a air tight container. typically it has a long shelf life and can be preserved for months.
in addition some tips, variations and suggestions for a perfect sweet tamarind chutney or khajoor imli ki chutney. in this recipe i have prepared a thicker version which can be ideally used as dip. if you are using as topping for chaat recipes, add water to make it thin and flowing consistence. secondly, if you do not have dates, then even jaggery can be used to get the sweet taste. lastly, you can also soak the tamarind and dates in water so that they can be easily grounded.
Tamarind is known for the tangy flavor it adds to dishes. It is widely used in African, Asian, Middle Eastern, and Indian cuisines. But did you know that tamarind benefits you in multiple ways? Yes, this tangy sour-sweet pod has medicinal applications too. In ancient medicine, tamarind was used for treating malaria, constipation, diabetes, snake bites, and many chronic and acute conditions.
This way, tamarind extract can last up to three months. If you use tamarind in your cooking every day, the above method is probably the best. It saves you time and effort without compromising on the taste.
Adding naturally sweet prunes to hot cereals, such as muesli, porridge, or rice, can remove the need for added sugars. It is also possible to use prunes to replace some of the sugar in bread and muffins, while also adding fiber and flavor.
Pati, this dish is absoulutely delicious! My family and I loved the flavor of the tart tamarindo, sweet apricots and spicy chipotle in adobo sauce fused together to create the sauce for the chicken. I have also made your pozole verde recipe and it was an equal success. Thank you for sharing your recipes and for helping me rediscover the flavors of my culture and the joy of cooking. I am excited to try many more of your recipes.
The tamarind tree has fruit that grows in pods hanging from its branches. The tree is native to tropical Africa. The pods contain a tangy, sweet pulp that is used in many cuisines. Tamarind paste has a sticky date-like texture made from the fruit of these pods. It is sometimes used to make desserts and candy but generally used in savory dishes.
Apple Chutney is a condiment made by simmering fresh apples with sugar, apple cider vinegar and spices. It is similar to the tamarind chutney & has exceptionally great flavors. It is delicious & tastes sweet, tangy & slightly hot with bursting flavors of spices.
Traditional Mexican Fruit Punch - Ponche Navideño, is a traditional hot drink during the Christmas Holidays, it is made using water, fresh and dried fruits like tamarind, prunes, hibiscus, sugar cane, cinnamon, and sweetened with Piloncillo. You can serve it with or without alcohol.
Native to Africa and Asia, tamarind is a seed pod which comes from the tamarind tree. Each pod contains seeds surrounded by a soft flesh which is sweet and sour in flavour, similar in texture to that of a date or prune. Tamarind seed pods are considered fruits. That means tamarind can be consumed in its raw but ripened form as a sweet fruit snack but this fruit is also an ingredient used widely in Southeast Asia, India and Africa and can usually be found in a pulp, paste, block or fresh form.
Tamarind has a flavour which can range from sweet to sour depending on a number of factors, the main factor being the maturity and ripeness of the fruit. Like many other fruits, tamarind is usually sweeter the more it has aged and ripened. Before ripening, it tends to have a more sour and tangy taste, similar to the tart citrus of a lime fruit but with the sweetness of a pineapple.
There are technically two types of tamarind: sweet and sour. As mentioned before, the flavour of tamarind depends on the age and ripeness of the fruit. Sour tamarind is more commonly produced across the world and in India, while sweet tamarind primarily originates from Thailand. Despite this, both Thai and Indian cuisine typically use the sweet variety of tamarind in their respective recipes.
You may have gathered by now that Thailand and India are notably the most common places where tamarind is used in cuisine. From achieving the perfectly sweet and sour flavour of an authentic Pad Thai and variations of Massaman Curry to a signature Indian Tamarind Sauce Fish Curry (also known as Chepala Pulusu) there are so many ways to incorporate this delicious ingredient into Asian recipes. While the most obvious ones are soups, stews and curries, tamarind also works great in chutneys, homemade sauces, in marinade mixes, noodle stir-fries and more!
Spices commonly used in chutneys include fenugreek, coriander, cumin, and asafoetida (hing). Other prominent ingredients and combinations include coriander, capsicum, mint (coriander and mint chutneys are often called हर hara chutney, Hindi for "green"), Tamarind or imli (often called meethi chutney, as मठई meethi in Hindi means "sweet"), sooth (or saunth, made with dates and ginger), coconut, onion, prune, tomato, red chili, green chili, mango, lime (made from whole, unripe limes), garlic, coconut, peanut, dahi (yogurt), green tomato, dhaniya pudina (cilantro and mint), peanut (shengdana chutney in Marathi), ginger, red chili powder, tomato onion chutney,[16] cilantro, mint coconut chutney,[17] and apricot.[18]
Major Grey's Chutney is a type of sweet and spicy chutney popular in the United States. The recipe was reportedly created by a 19th-century British Army officer of the same name (likely apocryphal) who presumably had resided for a period of time in the Raj. Its characteristic ingredients are mango, raisins, vinegar, lime juice, onion, tamarind extract, sweetening and spices. Several companies produce a Major Grey's Chutney, in India, the UK and the US.
How should you choose what to keep and what to prune? Ask yourself what seems best, listen to your instincts, and cut something out. The tree will create new choices and you can always make adjustments next season.
A high-speed blender is a marvelous tool to use for olive oil cakes because it can quickly whip air and emulsify the liquids in the batter to create a delicate cake crumb. This cake is first spiced with ginger and black pepper and sweetened with jaggery, adding contrast to the tamarind and dates in the batter, and then finally drizzled with a tamarind glaze to add a pop of fruitiness. I prefer to use the sour tamarind found in the Asian grocery stores rather than the sweeter Mexican variety because its stronger flavor comes through better in baking.
The sweet tamarind are different from normal tamarind, it is light sweet in taste. It can also grow in big pot on terrace or sunny balcony. Tamarind tree can be grown in humid to dry hot regions. It is very sensitive to frost. It can thrive on variety of soils, Read More Tamarind (Tamarindus indica) is an important tree of semi-arid tropical conditions, is a long-lived tree. Every part of the plant is used for different purposes. The tamarind tree produces edible, pod-like fruit which is used extensively in cuisines around the world. Other uses include traditional medicine and metal polish.
The sweet tamarind are different from normal tamarind, it is light sweet in taste. It can also grow in big pot on terrace or sunny balcony. Tamarind tree can be grown in humid to dry hot regions. It is very sensitive to frost. It can thrive on variety of soils, but deep loamy or alluvial soils providing optimum condition for development of its long tap roots are ideal. It can tolerate slightly saline and alkaline soils.
We recommend chronic kidney disease patients to avoid high potassium diet from orange, banana, papaya, dragon fruit, watermelon, muskmelon, durian, jackfruit, tamarind, cantaloupe, strawberry, avocado, tomato, taro, asparagus, carrot, cauliflower, cabbage, ginger, fingerroot, red onion, garlic, neem, parkia, cassia tree, potato, broccoli, orange juice, pineapple juice, apple juice, pomegranate juice, noni juice and prune juice. 2ff7e9595c
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