How To Make Trini Tamarind Chutney | Foodie Nation
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- เผยแพร่เมื่อ 3 ก.ค. 2024
- Chef Jason teaches Kezzianne how to make Trinbagonian Tamarind Chutney/Sauce:
Yield: 18 - 20 Ounces
INGREDIENTS
1 Lb Fresh Tamarind (About 12 - 14 pieces)
5 Cloves of Garlic, finely minced
4 Cups Water
2 Tsp Salt
½ Tsp Amchar Masala
2 Tbsp Green Seasoning
1 ¼ Cups Brown Sugar
2 Tsp Minced Chadon Beni (Culantro)
METHOD
1. Break the shells of the tamarind to reveal the inner fruit. Remove any of the woody veins that run across the fruit and discard shells. Place fruit into a clean bowl and wash to remove any cracked shell debris.
2. Place a medium sauce pan over high heat and add the water, garlic, cleaned tamarind fruit, salt, amchar masala, green seasoning and brown sugar.
3. Cover, bring to a boil then reduce to a simmer to cook for 15 minutes.
4. Using a swizzle stick, vigorously swizzle the tamarind in the hot liquid to remove the pulp from the fruit. Continue doing this until the all the fruit breaks apart and thickens the liquid. This may take about 5 - 6 minutes.
5. Continue to simmer the tamarind sauce for an additional 12 - 15 minutes to allow the tamarind liquid to reduce by half.
6. At this point, you can strain the tamarind liquid to get rid of the seeds and minimal fibers and return the tamarind liquid back to the pot. (The straining is purely optional)
7. Be sure to taste the sauce, and depending on how sour the fruit is; you may need to add more sugar to sweeten it up a bit. You are looking for a balanced flavor of sweet and tart with enough savoriness from the salt.
8. Once consistency of the sauce has thickened and evaporated by half, add the minced chadon beni in and stir to combine.
9. Remove the tamarind chutney from the stove and let cool.
10. Use this sauce as an accompaniment to Pholourie, Saltfish Accra or even as a great sauce for Fried Fish.
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Connect with:
Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu
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I’m watching you guys for every recipe, and then cooking for my husband and he thinks I’m the best thing since slice bread lmao little does he know 😂
Listen here, this quarantine have me cooking everythinnggggg...Gonna try this to go with my pholourie later ...yummmm
Janelle Q facts!!!
So true 🤣
Lol we still in quarintine but now we have curfew 😓
Àq
You guys bringing back primary school memories....and licking the brown paper after all done
Ok so for those of you who want to make it for other people or to sell. I don't suggest using the 4 cups of water all at once especially for only 1 lb of tamarind. Use two cups first. The description says 4 cups but it will come out very watery. Also 1lb of tamarind doesn't mean it's exactly one lb. Remember the shells are being measured along with it. I had to use 2 boxes of "1 lb" tamarind. If you don't want your sauce to remain with pulp or the with seasoning, strain it. Your sauce will still come out thick and nice. I'm a third generation child so I used this video to help me make tamarind sauce and it came out delicious. For the 4 cups of water I used 3 lbs of tamarind.
How can one preserve it for months
Thanks.
@@cynthiahowell8278 Jarring. Put it in a glass jar white hot.
The 4 cups is too much for me at home. I like my sauce Thick🙂
Tambran...i feel most of us pronounce it like that!
The sauce looks lovely!
Your videos has helped me a lot in my cooking ...believe you me lol .Thank you. I like how I can see inside of the pot while you guys cook. And I also love the chemistry between you guys. Keep up the good work!!
who dislikes these vids, they're really good. geez and ages.
44 unhappy ppl
Lmao I was now saying that 😂🤣😂 people just miserable.
well yuh know some people not happy unless they unhappy :)
The people who control the mango industry disliked this video...lol
I love the swizzling trick chef!
Yes great video!
Jamaican here but I love trini food especially pholourie with tamarind sauce and I love tamarind fruit alone too I can’t wait to try this 😋😋😋
Simply Amazing. Definitely going to try it.
Love the fact that it lasts indefinite
I'll be trying this method soon. Thanks for sharing...🙏🏾❤️
Making a batch right now. Can't wait to try. Thanks for sharing. 😋♥️
So... I just made it and it was easier than I thought... and it came out amazing!! We ate it with aloo pies. I'll be making the rolled saheena tomorrow from your recipe which I used already and it came out awesome too. Keep doing amazing work you guys!
You guys make it soooooo easy
Thanks foodie nation fr sharing always wanted to kn how to make it
I like chefs knowledge;he knows he’s stuff.
Great job guys😁
My mouth just watering looking at this.
OMG! mouth watering.....Once again great job guys😊😊👍👍..bless.
Great recipe!
I eat Tamarind with EVERYTHING!!😋😋😋😋
Omg I’m learning so much ! (American girl with a trini son teaching him about foods his dad would eat)
I tried it. Tasted good
Hear nah....u all have really taught me a great deal during this quarantine....thank u thank u
Need this for my polourie 🙌🏾👍🏽😋
I love tamarind sauce and aloo pie.
On bbq as well 😋😋
Nice recipe as usual gr8 team
Nice chutney. Thank you dear.
Tambran....my kids tease me all the time....looks delicious! Great video.
🇹🇹2 D Bone..... Oh Foodie Nation. Ah love yuhhh
So fun to watch
Thanks 🙏🏾 for sharing
Love tamarins chutney🤗🤗🤗
I love you guys so much, everytime I'm unsure about a dish I always use you guys as a reference! Love the stale jokes from chef Jason and the sarcasm from Kez ❤🖤🤍 #MyFoodieAirFryer #MyFoodieAirFryer#MyFoodieAirFryer #MyFoodieAirFryer #MyFoodieAirFryer #MyFoodieAirFryer
O
Ah make it dis morning with phulorie wid bhagi.
It taste good.
I also use the tamarind sauce as a base for my salad dressings.
Re: cleaning outer shell, I pull of the head, tambran is almost clear of skin , then using the end of the fork pullout the pulp, and remove if any little shell left. Find it has less work, less messy, and less touching of the tambran pulp.
I also add some cumin (geera)powder to it....it gives an awesome flavour
It's has the umami flavor with the gera
Love it, I call Tamarindo or Tamarind, thank you for your Receipt I will make and Enjoyyyyyy, Saludos Hello from New York City. 🌹🌹🌹🌹🌹
I pronounce it as Tamarind, I have to try making it. Love all your recipes
Love
I love mine with pholourie.
wow, your channel is great
this is great.
Lve it!
Love me some tamarind chutney🇹🇹
U guys r fun together my neighbors tambran tree is hanging over our yard so wen it's in season I'm sure gonna make dis thanks for sharing u hv a new sub here 👍 n it sure goes nice with pholouri
You are all excelling by these vids and inspiring us all..Will deffo be trying this recipe..no Chadon bedi tho here in cold London 😏
I love the thumbnail haha 😂 great recipe as usual 😊
Good day.... I love all of your videos. I’ve been looking for this thank you for doing it. I’m making this with some Pholourie today. What can I use if I don’t have a swizzle stick? Thank you and keep up the good work!!!!!
🤣🤣🤣🤣OMG!!!!! I eh lying. Ah love you both yes. I wish my husband had your sense of humor. Love this version...thanks chef. Poulhorie next video I guess🤷🏽♀️
You were right! Pholourie 💛
I try the pone it come out just like ur amazing vidoes
Going to try this now for my doubles I'm making atm
Hello my Trinidad people I love you all so much for the beautiful sauce I have to learn how to make it for my self I love you all very much for your beautiful help me God bless 🙌
I love mine with Accra or Poulhorie
I love the recipes and you two so much, only thing why don’t you put the water in the pot to heat up instead of a dry pot heating up.
Hi chef good job 💗okk I love pholourie alot only when I make it I don't buy it so because I I cold make it yes 😍😍
Hello haven't see you take out the seeds can you strain it when you are finish and the add the seasoning
'Tambrun'.... and I love it with veggie samosas!...lol... Thanks for the video :)
Very nice. Fun to watch. New subscriber here😊👍🏽
Thank you for subscribing! 😎
I just tried it. This is an excellent recipe!!! Thank you, Chef!
Any cookbooks in your future?
Maybe... 🤔
@@FoodieNation please do!
U can add pepper,garlic , shadow benie, a dash of salt n sum sugar n water n make a lil chow 2.
Some baking powder to get it thickk
Chef Jason behaving like he want to brush somebody :-) very entertaining...🤣. nice job , 😎i want to try, and thanks
How much water did you put in . This looks great
respect bredda
Great team wk.
Hi what is the green spice you used
I like my tamarind sauce with samosas (preferable meat but potato is ok too)!
Need a tamarind juice recipe 🇹🇹
Where do you get the swizzle stick?
Pholourie for sure with tamarind sauce
Finally!!! I’ve been waiting for y’all to do a tamarind chutney video!!! Thank you!! When alyuh gonna do a masala mango vid? 👀
👀 soon!
I wonder if I can find this in stores .....
#myfoodieairfryer I made this sauce recently using this recipe. Never knew abt the swizzling part but it makes sense. It came out good, nice flavour and consistency but a lil sour...we still buss it up. All I need help with now is making pholourie that not soo crunchy!!🤣
Can you all do a doubles recipe? Please!
Delish!!
Watching this video while my tamarind boils down 😋
This is yummy..
we're do I find recipe please....
Could I use a whisk in lieu of a swizzle stick?
Where does one purchase amchar masala
Owye 🤤
All too sweet
Tambran! With pholourie, aloo pies, even doubles..you know what most Indian delicacies
In bake and shark..too.. yummy
@@DeeDiamond2981 of course! I thought about Fish and that delightful sauce !
The perfect accompaniment! 😋
Can you use maple syrup instead of sugar?
Is it sweat or sour which one to use?…
#MyFoodieAirFryer I never missed a video 🇹🇹
Locality at its best. 🇹🇹
Ah, how fascinating --- I didn't know that adding salt would balance the tart taste.
Lovely #MyFoodieAirFryer
I need a swizzle for shizzle
Could you make a Mango chutney out of this same recipe?
Where do I get Swizzle or Twizzle stick also is it called another name?
Would this be good on doubles?
Definitely!!! 😊
mine came out really runny smh idk if it’s because i used packaged tamarind pulp instead of fresh tamarind
Can I get the written ingredients you used. Also, I came across a tamarind powder in an Indian grocery store, how would you use it in place of the actual tamarind in your recipe. Thanks
I'd like to see how to make sorrel wine
Add the water and turn on the heat. No need to live life on the edge. 😂
When do I add my hot pepper if I wanted it spicy?
You can add it after you swizzle the Chutney - this will allow you to control the heat better.
mine didn't turn out too great...but it was passable....lol...will try again
#MyFoodieAirFryer
I want😄
#MyFoodieAirFryer This goes excellent with Pholourie.
Pholourie, doubles, bake and shark, add it to your favorite bbq sauce or chicken!