{"id":4114,"date":"2020-10-03T18:39:31","date_gmt":"2020-10-03T16:39:31","guid":{"rendered":"https:\/\/lesmenusplaisir.com\/?p=4114"},"modified":"2021-11-06T16:36:31","modified_gmt":"2021-11-06T15:36:31","slug":"tamarind-chutney","status":"publish","type":"post","link":"https:\/\/lesmenusplaisir.com\/en\/tamarind-chutney\/","title":{"rendered":"Tamarind Chutney"},"content":{"rendered":"<p>Use it with Indian food and <a href=\"https:\/\/lesmenusplaisir.com\/en\/catherines-bhel-puri-%f0%9f%98%8b\/\">Catherine&#8217;s Bhel Pur<\/a>i. You can buy tamarind in many forms. Here I use the pure block of pulp and seed. \n\n<div class=\"lt-recipe\" id=\"lt-recipe\" itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n\n    \n    <h4 itemprop=\"name\">tamarind chutney<\/h4>\n        <div class=\"recipe-info\">\n                    <div class=\"publish-date\"><i class=\"fa fa-calendar\"><\/i> <meta itemprop=\"datePublished\" content=\"3 October 2020\">3 October 2020<\/div>\n                            <div class=\"servings\"><i class=\"fa fa-user\"><\/i> <label>Servings<\/label>: for 150ml<\/div>\n                            <div class=\"prep-time\"><i class=\"fa fa-clock-o\"><\/i> <label><meta itemprop=\"prepTime\" content=\"PT20M\">Prep<\/label>: 20 min<\/div>\n                            <div class=\"cook-time\"><i class=\"fa fa-clock-o\"><\/i> <label><meta itemprop=\"cookTime\" content=\"PT1H\">Cook<\/label>: 1 hr <\/div>\n                            <div class=\"total-time\"><i class=\"fa fa-clock-o\"><\/i> <label><meta itemprop=\"totalTime\" content=\"PT1H20M\">Total<\/label>: 1 hr 20 min<\/div>\n                        <div class=\"difficulty\"><i class=\"fa fa-tachometer\"><\/i> <label>Difficulty<\/label>: easy<\/div>\n            <\/div>\n            <div class=\"recipe-print\">\n        <a href=\"javascript:window.print();\"><i class=\"fa fa-print\"><\/i>Print This<\/a>\n    <\/div>\n            <p class=\"recipe-summary\" itemprop=\"description\">It will keep up for a week in the fridge<\/p>\n        <p class=\"recipe-author\">By: <span itemprop=\"author\">Chantal<\/span><\/p>\n        <div class=\"row\">\n                <div class=\"col-md-5\"><div class=\"recipe-ingredients\">\n          <h5>Ingredients<\/h5>\n          <ul>\n                            <li itemprop=\"recipeIngredient\">150 gr tamarin pur\u00e9e with seeds<\/li>\n                            <li itemprop=\"recipeIngredient\">55 gr Medjool dates, stoned<\/li>\n                            <li itemprop=\"recipeIngredient\">90 gr brown sugar<\/li>\n                            <li itemprop=\"recipeIngredient\">1 tsp salt<\/li>\n                            <li itemprop=\"recipeIngredient\">1 TBS cumin seeds<\/li>\n                            <li itemprop=\"recipeIngredient\">2 pinches of chilli powder<\/li>\n                            <li itemprop=\"recipeIngredient\">1 c. TBS ground ginger<\/li>\n                        <\/ul>\n      <\/div><\/div>\n                  <div class=\"col-md-7\">\n        <div class=\"recipe-directions\">\n            <h5>Directions<\/h5>\n            <ul>\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\n                    <span class=\"step\">Step 1<\/span>\n                    <span itemprop=\"text\">Chop the dates and soak them in 500 boiling water with the tamarind pur\u00e9e for 20 minutes or more. In the meantime, warm a dry frying pan over a hight eat. Add the cumin seeds and toast until they crackle. Tip the toasted seeds into a mortar and crush lighly with the pestle. Set aside.<\/span>\n                <\/li>\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\n                    <span class=\"step\">Step 2<\/span>\n                    <span itemprop=\"text\">Deseed the tamarind with your fingers. Add sugar, salt, chilli powder and ground ginger to the pan or Thermomix and simmer over a low heat until reduced to a thick pouring consistency. You can add more water if needed and mix all of it if you want. When you get a smooth thick tamarind chutney remove from the heat and add the crushed cumin seeds. Cool the mixture completely. It will become more viscous. Store for up to one week into a jar. Tamarind Chutney is used in <a href=\"https:\/\/lesmenusplaisir.com\/en\/catherines-bhel-puri-%f0%9f%98%8b\/\">Bhel Puri<\/a>.<\/span>\n                <\/li>\n                            <\/ul>\n        <\/div>\n    <\/div>\n        <\/div>\n<\/div>\n    <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Use it with Indian food and Catherine&#8217;s Bhel Puri. You can buy tamarind in many forms. Here I use the pure block of pulp and seed.<\/p>\n","protected":false},"author":2,"featured_media":4109,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[599,313,332,350,312,329,293],"tags":[],"class_list":["post-4114","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-exotic-recipes","category-for-vegetarian","category-salty-recipes","category-sauces-and-chutneys","category-vegan-recipes","category-vendredis-gourmands","category-world-cuisine"],"acf":[],"_links":{"self":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts\/4114","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/comments?post=4114"}],"version-history":[{"count":1,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts\/4114\/revisions"}],"predecessor-version":[{"id":4687,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts\/4114\/revisions\/4687"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/media\/4109"}],"wp:attachment":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/media?parent=4114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/categories?post=4114"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/tags?post=4114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}