Catalan-style Tamarind Chutney

Ingredients

In the Catalan-style Tamarind Chutney, we incorporate Catalan ingredients such as tomatoes, garlic, and red wine vinegar to give it a distinct Catalan twist. These additions enhance the flavor profile and add a fresh and zesty element to the chutney, making it unique to the Catalan cuisine. We alse have the original recipe for Tamarind Chutney, so you can check it out.

• 200g (7oz) tamarind pulp 200g (7oz) tamarind pulp
• 150g (5.3oz) jaggery, grated 150g (5.3oz) jaggery, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon olive oil 1 teaspoon olive oil

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 30g, 25g
• Protein: 1g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Soak the tamarind pulp in 1 cup (235ml) of warm water for 15 minutes. Strain the pulp and discard any seeds or fibers.
2. 2.
   In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until golden brown.
3. 3.
   Add the diced tomatoes to the saucepan and cook until they soften.
4. 4.
   Stir in the tamarind pulp, grated jaggery, red wine vinegar, chili flakes, and salt. Mix well.
5. 5.
   Reduce the heat to low and simmer the chutney for 15-20 minutes, stirring occasionally, until it thickens to a desired consistency.
6. 6.
   Remove from heat and let the chutney cool completely.
7. 7.
   Transfer the chutney to a sterilized jar and refrigerate for at least 2 hours before serving.

Treat your ingredients with care...

• Tamarind pulp — Soaking the tamarind pulp in warm water helps to soften it and extract the flavor more easily. Strain the pulp well to remove any seeds or fibers before using it in the recipe.

Tips & Tricks

• Adjust the sweetness and spiciness of the chutney according to your taste preferences by adding more or less jaggery and chili flakes.
• For a smoother texture, blend the chutney in a food processor or blender after it has cooled down.
• Serve the Catalan-style Tamarind Chutney as a condiment with grilled meats, roasted vegetables, or as a dipping sauce for bread.

Serving advice

Serve the Catalan-style Tamarind Chutney in a small bowl alongside your favorite Catalan dishes. It pairs well with grilled sausages, roasted vegetables, or as a spread on crusty bread.

Presentation advice

Garnish the Catalan-style Tamarind Chutney with a sprinkle of chili flakes and a sprig of fresh cilantro to add a pop of color and freshness to the presentation. Serve it in a small ceramic bowl or a glass jar for an authentic touch.