![\"86\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/09\/86.jpg\")
<\/a><\/p>\nTamarind Chutney<\/strong><\/p>\n Terry and I love Indian food. We almost always go for lunch because we enjoy trying different dishes at the lunch buffet. At the end of the buffet station they usually have a set of condiments, and I can’t help smiling when I generously pour beautiful sauces over the dishes on my plate. They have different kinds of sauce and chutney depending on the restaurant, but almost all the places have tamarind chutney, and the sweet tangy chutney is one of my favorites. I wanted to enjoy it at home, but the jar I found at an Asian grocery store was so awful and inedible (I think it was probably old). Anyway since I recently discovered a large Indian grocery store nearby I decided to make it myself. This is absolutely delicious! No wonder it’s often called the ketchup of the east, as everything taste better with this chutney!<\/p>\n Tamarind Chutney 1. Combine tamarind concentrate, water, and jaggery in a pan. Stir with a wooden spoon until the concentrate and sugar melt over high heat. \u30bf\u30de\u30ea\u30f3\u30c9\u30c1\u30e3\u30c4\u30cd<\/strong><\/p>\n \u30a4\u30f3\u30c9\u6599\u7406\u306f\u30c6\u30ea\u30fc\u3082\u79c1\u3082\u5927\u597d\u304d\u3002<\/p>\n \u306a\u306e\u3067\u3059\u304c\u3001\u5915\u98df\u306b\u884c\u304f\u3053\u3068\u306f\u307b\u3068\u3093\u3069\u306a\u304f\u3063\u3066\u3001\u884c\u304f\u306e\u306f\u3044\u3064\u3082\u30e9\u30f3\u30c1\u30d3\u30e5\u30c3\u30d5\u30a7\u3002<\/p>\n \u30a2\u30e1\u30ea\u30ab\u306e\u30a4\u30f3\u30c9\u6599\u7406\u5c4b\u3055\u3093\u306f\u3001\u30e9\u30f3\u30c1\u306f\u30d3\u30e5\u30c3\u30d5\u30a7\u306e\u3068\u3053\u308d\u304c\u307b\u3068\u3093\u3069\u3002<\/p>\n \u30b3\u30ec\u3001\u4e00\u5ea6\u3084\u3063\u3066\u3057\u307e\u3046\u3068\u3001\u6ca2\u5c71\u3044\u308d\u3044\u308d\u8a66\u3059\u3053\u3068\u304c\u3067\u304d\u308b\u30d3\u30e5\u30c3\u30d5\u30a7\u304c\u75c5\u307f\u3064\u304d\u306b\u306a\u3063\u3066\u3001\u4e00\u54c1\u3054\u3068\u306b\u983c\u3080\u5915\u98df\u306f\u3064\u3044\u3064\u3044\u907f\u3051\u3066\u3057\u307e\u3044\u307e\u3059\u3002<\/p>\n \u3067\u3001\u30e9\u30f3\u30c1\u30d3\u30e5\u30c3\u30d5\u30a7\u3001\u30c6\u30fc\u30d6\u30eb\u306e\u6700\u5f8c\u306e\u3068\u3053\u308d\u306b\u7f6e\u3044\u3066\u3042\u308b\u306e\u304c\u3001\u3044\u308d\u3044\u308d\u306a\u8abf\u5473\u6599\u3084\u30bd\u30fc\u30b9\u3002<\/p>\n \u3069\u308c\u3082\u597d\u304d\u306a\u3082\u306e\u3070\u304b\u308a\u306a\u306e\u3067\u3059\u304c\u3001\u3053\u306e\u30bf\u30de\u30ea\u30f3\u30c9\u30c1\u30e3\u30c4\u30cd\u306f\u7279\u306b\u304a\u6c17\u306b\u5165\u308a\u3002<\/p>\n \u7518\u9178\u3063\u3071\u3044\u30bd\u30fc\u30b9\u306a\u306e\u3067\u3059\u304c\u3001\u4f55\u3092\u3064\u3051\u3066\u3082\u7f8e\u5473\u3057\u3044\u306e\u3067\u3059\u3002<\/p>\n \u3067\u3001\u4e00\u5ea6\u3001\u74f6\u5165\u308a\u306e\u3082\u306e\u3092\u30a2\u30b8\u30a2\u98df\u6599\u54c1\u5e97\u3067\u8cb7\u3063\u305f\u306e\u3067\u3059\u304c\u3001\u3053\u308c\u304c\u3001\u30c6\u30ea\u30fc\u3082\u79c1\u3082\u5410\u304d\u51fa\u3059\u307b\u3069\u306e\u4e0d\u5473\u3055\u3002\u3002\u3002\uff08\u53e4\u304b\u3063\u305f\u304b\u3082\u3001\u3068\u5f8c\u304b\u3089\u601d\u3044\u307e\u3057\u305f\uff09<\/p>\n \u8cb7\u3048\u306a\u3044\u306a\u3089\u4f5c\u308d\u3046\uff01\u3001\u3068\u3044\u3046\u3053\u3068\u3067\u3001\u304a\u3046\u3061\u3067\u4f5c\u3063\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n \u3044\u308d\u3044\u308d\u306a\u30ec\u30b7\u30d4\u3092\u898b\u306a\u304c\u3089\u3001\u305d\u308c\u3092\u7d44\u307f\u5408\u308f\u305b\u3066\u3001\u81ea\u5206\u6d41\u306b\u4f5c\u308a\u307e\u3057\u305f\u304c\u3001\u7f8e\u5473\u3057\u3044\uff5e\uff01\uff01<\/p>\n \u6700\u8fd1\u8fd1\u304f\u306b\u30a4\u30f3\u30c9\u98df\u6599\u54c1\u5e97\u3092\u898b\u3064\u3051\u305f\u306e\u3067\u3001\u305d\u3053\u3067\u6750\u6599\u306f\u30b2\u30c3\u30c8\u3002<\/p>\n \u3053\u306e\u30c1\u30e3\u30c4\u30cd\u7528\u306b\u3001\u30b8\u30e3\u30ac\u30ea\uff0d\u3068\u3044\u3046\u6930\u5b50\u7cd6\u3082\u521d\u3081\u3066\u8cb7\u3063\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n \u3053\u306e\u305f\u3081\u7528\u306b\u30b9\u30d1\u30a4\u30b9\u30df\u30eb\u3082\u8cb7\u3063\u3066\u3001\u30b9\u30d1\u30a4\u30b9\u3082\u81ea\u5206\u3067\u633d\u3044\u3066\u5165\u308c\u307e\u3057\u305f\u3002<\/p>\n \u6771\u6d0b\u306e\u30b1\u30c1\u30e3\u30c3\u30d7\u3068\u8a00\u308f\u308c\u308b\u3060\u3051\u3042\u3063\u3066\u3001\u30b1\u30c1\u30e3\u30c3\u30d7\u30de\u30f3\u306e\u30c6\u30ea\u30fc\u3001\u3082\u306e\u3059\u3054\uff5e\u304f\u6c17\u306b\u5165\u3063\u3066\u304f\u308c\u307e\u3057\u305f\u3002<\/p>\n Tamarind Chutney Terry and I love Indian food. We almost always go for lunch because we enjoy trying different dishes at the lunch buffet. At the end of the buffet station they usually have a set of condiments, and I can’t help smiling when I generously pour beautiful sauces over the dishes on my plate. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,28],"tags":[],"class_list":["post-30289","post","type-post","status-publish","format-standard","hentry","category-other","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30289","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=30289"}],"version-history":[{"count":27,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30289\/revisions"}],"predecessor-version":[{"id":30312,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30289\/revisions\/30312"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30289"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30289"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30289"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 Tablespoons tamarind concentrate
\n1 1\/2 cups Water
\n1\/2 ~ 2\/3 cup jaggery (start with 1\/2 cup and add some more if you want it to be sweeter)
\n1\/2 teaspoon or to taste salt
\n1 teaspoon red chili powder
\n1 teaspoon cumin seeds (freshly ground)
\n1 teaspoon fennel seeds (freshly ground)<\/p>\n
\n2. Continue to cook until it thickens while stirring continuously (it continues to thicken a little more after taken off from heat).
\n3. Add salt, chili powder, cumin and fennel, mix well. Remove from heat. Let it cool.<\/p>\n<\/a><\/p>\n<\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"