Raw Tamarind Recipes

If you’re looking for a unique and tangy ingredient to add to your raw food recipes, look no further than tamarind! This sweet and sour fruit is a staple in many cuisines around the world and can be used in a variety of ways in raw recipes. In this post, we’ll explore some delicious and easy raw tamarind recipes to add to your repertoire.

Raw Tamarind Chutney Recipe

One of the most popular ways to use tamarind in raw recipes is by making a tangy and flavorful chutney. Here’s an easy recipe for raw tamarind chutney that you can make in minutes:

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Ingredients:

• 1 cup tamarind paste
• 1/2 cup medjool dates, pitted
• 1/4 cup water
• 1 tsp cumin seeds
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a blender or food processor, combine the tamarind paste, dates, water, cumin seeds, salt, and black pepper.
2. Blend until all the ingredients are well combined and the chutney is smooth.
3. Taste and adjust seasoning as needed.
4. Store in an airtight container in the refrigerator for up to one week.

This chutney is delicious served with raw crackers, vegetable sticks, or as a topping for salads.

Pachi Pulusu Recipe (Raw Tamarind Rasam)

Pachi pulusu is a tangy and spicy soup made with tamarind and spices. This raw version is a refreshing and healthy alternative to the traditional cooked version. Here’s how to make it:

Ingredients:

• 1 cup tamarind paste
• 4 cups water
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp turmeric powder
• 1-2 green chilies, chopped
• Fresh cilantro, chopped for garnish

Instructions:

1. In a blender or food processor, combine the tamarind paste, water, cumin seeds, coriander seeds, black pepper, salt, turmeric powder, and green chilies.
2. Blend until all the ingredients are well combined and the mixture is smooth.
3. Taste and adjust seasoning as needed.
4. Serve chilled, garnished with fresh cilantro.

Mango Coconut Chutney Recipe

If you’re looking for a unique twist on traditional chutney, try this recipe for mango coconut chutney. It combines the tangy flavor of tamarind with the sweetness of mango and the creaminess of coconut for a delicious and refreshing spread.

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Ingredients:

• 1 cup fresh or frozen mango chunks
• 1/2 cup shredded coconut
• 1/4 cup tamarind paste
• 1/4 cup water
• 1/2 tsp cumin seeds
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a blender or food processor, combine the mango chunks, shredded coconut, tamarind paste, water, cumin seeds, salt, and black pepper.
2. Blend until all the ingredients are well combined and the chutney is smooth.
3. Taste and adjust seasoning as needed.
4. Store in an airtight container in the refrigerator for up to one week.

This chutney is perfect served with raw crackers or vegetable sticks, or as a topping for salads or raw pizza.

Mistakes to Avoid When Making Raw Tamarind Recipes

While tamarind can add a delicious and unique flavor to your raw food recipes, there are a few things to keep in mind to ensure that your dishes turn out perfectly:

• Make sure to use high-quality tamarind paste or pulp for the best flavor.
• Taste as you go and adjust seasoning as needed to avoid overpowering the dish with too much tamarind.
• Be careful when handling tamarind, as it can be sticky and difficult to work with.
• Store any leftover tamarind paste or chutney in an airtight container in the refrigerator to keep it fresh.

With these tips in mind, you’re ready to start incorporating tamarind into your raw food recipes! Try out these delicious and easy raw tamarind recipes and discover a new world of flavors.