Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using your hands break the block of Tamarind down into smaller pieces first. | 2. Soak the tamarind in the hot water for 20 minutes. | 3. Once softened, strain the mixture through a fine sieve and discard the husks and seeds. | 4. Place a frying pan over a medium heat and add the cumin and coriander seeds. Dry roast them for a minute, then tip the spices into a bowl. | 5. Place the chilli powder, salt, jaggery or sugar and dates into a blender. Add the roasted cumin and coriander seeds and 2 tablespoons of water and blend to a fine puree. | 6. Scrape the puree into a bowl and mix in the tamarind extract. | 7. Stir well and add a little water if you think the chutney is too thick (it should have a thin pouring consistency). | 8. Cool completely, store in the fridge and eat within 3 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tamarind pulp	200			-	-	-	-
hot water	400	ml		0.0	0.0	0.0	0.0
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
coriander seed	1	teaspoon		5.364	0.9898	0.2227	0.3199
red chili powder	1	teaspoon		-	-	-	-
sea salt	1	teaspoon		-	-	-	-
sugar	100			80598.0	20159.6	0.0	0.0
date	30		pitted	12436.2	3308.823	108.045	17.199

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.