Prepared by simmering tamarind pulp with jaggery or sugar, cumin powder and black salt to a thickened consistency, this ...

Kenyan cuisine fuses Indian and African traditions in the form of tamarillo chutney. The fusion combines sweet and sour ...

the fun is incomplete without tamarind chutney! That sweet and sour chutney, which explodes the taste as soon as it touches the tongue and is the life of every Indian kitchen, but bringing chutney ...

Available in pods, blocks, or as a concentrate. Tamarind juice is also available and some Asian supermarkets may sell tamarind pods which can be eaten raw. Small pieces of tamarind cake can be ...

This lip-puckeringly sweet and sour tamarind sauce cuts through the richness of fried duck breasts. Serve this easy curry with rice or roti. For the tamarind curry sauce, heat 2 tablespoons of oil ...

Tamarind rice is actually a north Indian version of Pulihora or Puliyodharayi, where the term 'Puli' means something sour. Tamarind here is the sour ingredient. This is a perfect meal to cook when you ...

There’s something special about tangy fruits — their sharp flavor can wake up your taste buds and make you feel fresh. But ...

The pulp of the tamarind has a spicy, aromatic, sweet and very sour flavour (a bit like a very sour prune). It is for this sourness that it is prized and used to lend a pleasant sour flavour to ...

a sour fruit commonly grown in India and southeast Asia. Apart from the seeds used to produce food additives, most are thrown away after the fruit is consumed, says Utsunomiya. So tamarind seed ...