Welcome to your instructions for
The Pure Punjabi Tamarind Chutney meal kit sachet
We want you to enjoy meal preparation with our meal sachets, and for it to be helping you in achieving your lifestyle and health goals.
If you ever have any questions, don't hesitate to get in touch, Simply click 'reply' to this email, and let us know how we can help you.
Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a picture of the finished dip.
If you discover any particular favourites as you cook your way through your meal kit sachets, then simply click on the image of the dish to re-order that sachet.
Tamarind Chutney Mix instructions
This mix will make tamarind chutney for 4-6 people. This is a fresh chutney and has a shelf life of 3 days, once made. Keep refrigerated. This chutney can be frozen once made, as freezing does not affect the texture or taste.
 Soaking time: overnight (or 8 hours)
Prep time: 15-20 minutes
1 sachet of Pure Punjabi Tamarind Chutney Mix
1 cup boiling water
2 medium carrots, grated on the finest side of the grater
Method:
1. Take the block of tamarind from the sachet and put it in a heatproof bowl, roughly breaking it up as you put it into the bowl. Pour the boiling water onto the tamarind, cover with a clean tea towel and leave to soak overnight. It is best to do this just before going to bed, so as to maximise your time. *Note: If you want to use cling film to cover the soaking tamarind fruit, you can, just make sure that the water has completely cooled before doing so.
2. In the morning, take a large mixing bowl, and place a colander on top of it. Pour the soaked tamarind into the colander. The bowl underneath will catch the liquid.
3. Keeping the bowl underneath the colander, start squeezing the tamarind pulp between your fingers and running the tamarind over the wholes on the sides of the colander, to get all of the soft pulp to pass into the bowl underneath. Keep squeezing the tamarind until there are only stones and fruit fibres left in the bowl (so the tamarind will feel really dry).
4. Carefully lift the colander up, use your fingers to wipe off all of the soft pulp that has passed through to the underside of the colander, and add that pulp to the bowl underneath. Discard the dry stones and fruit fibres that remain in the colander.
5. Add the grated carrots and spices to the tamarind pulp in the bowl and stir thoroughly. Serve this chutney with onion bhajis (or Indian snacks of your choice)
We love to see your culinary creations! So post your dish as ‘Pure Punjabi tamarind chutney’ on social media and tag as @PurePunjabiLtd so we can see!
Imli chutney (tamarind chutney) is traditionally served with onion bhajis, and is excellent with our Onion Bhaji Mix.
* Tip: Only want to eat 1 or 2 portions at a time? Make the entire Tamarind Chutney Mix, take out enough for one serving, then immediately freeze the remaining tamarind chutney in individual portions. Thoroughly defrost the Tamarind Chutney portion before serving
|
