10 Serves
105 Mins
Soak the tamarind in hot water in a bowl for 60 minutes until softened.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
4 µg / 400 µgCalcium
4 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
6 mg / 420 mgPhosphorus
17 mg / 1,250 mgPotassium
24 mg / 4,700 mgSodium
172 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
0 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Strain the mixture through a colander into a saucepan, pressing firmly to extract all the pulp, then discard the solids.
Heat the vegetable oil in the saucepan over medium heat, then add the tamarind pulp, jaggery, and spices, stirring with a wooden spoon.
Simmer the chutney until it thickens to your desired consistency, then remove from heat and serve.
25
g23
g29
g
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Egyptian
