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Tamarind and Dates Chutney (Tamarind & Dates Benefits ,Recipe and Method)2020.

Tamarind and Dates Chutney(Tamarind & Dates Health Benefits. Standard Recipe & Method)2020.

Chutney is renowned food products prepared in home as well as at commercial level in India.
Ripe tamarind(Tamarindus indica) is highly prized as an acidulants on account of its high tartaric acid content. It has a long history of medicinal uses.

Benefits of tamarind:-

  • Help to reduce weight.
  • Improve digestion.
  • Prevent formulation of peptic ulcer.
  • Clears up skin.
  • Helps to manage diabetes.
  • Protects the liver.
  • Helps in healing wound.
  • Mushy fruit is a storehouse of nutrients with vitamins; Antioxidants, carotene and minerals such as magnesium and potassium.
  • Dates are good source of fibers & good substitute to table sugar -an excellent source of vitamin and minerals.



Benefits of dates:-

  • Promotes brain health.
  • Disease fighting antioxidants.
  • Control blood sugar.
  • Boost heart health.
  • Dates are high in fiber.
  • Anti-aging, skin and hair benefits.
  • Energy boosting as well as very nutritious.

Recipe:-

Standardized recipe for 1 kg

Tamarind                                       500 g 
Dates                                              250 g
Jaggery                                          250 g
Red chili powder                           20 g
Black salt                                       20 g
Cumin seed                                    5 g
Fennel seeds                                   5 g
Dry ginger                                     10 g
   

Procedure:-


 Chutney was prepared using tamarind & dates, which is a good combination of sweet and tart taste.The ingredients -pulp of dates & tamarind ,black salt, spices like chili powder, cumin 7 fennel seeds. 

Tamarind pulp :-

  • Cleaning and remove the seeds & fiber of tamarind .
  • Soak it into the water at 35℃ for 3 hours.
  • Carried out pulping of the soaked material.

Dates pulp:-

  • Cleaning and removing of seeds.
  • Soak into the water at 35℃ for 3 hours.
  • Carried out pulping of the soaked material.

                                                                     ↓

  • Cooking of both the pulp(tamarind and dates pulp) to desired consistency.
  • Add shredded jaggery into it .
  • After complete dissolution of jaggery , add black salt, spices.
  • Concentration by heating to a thick consistency.
  • Judging of end-point, TSS 50°BX.
  • Addition of preservative sodium benzoate 0.2%.
  • Cooling down the chutney at room temperature.
  • Fill into the jar.


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