The spiced, sweet-sour and tangy chutney that is served with the samosas, kachoris and generous drizzled over the chaats is the imli ki chutney or tamarind chutney. Together with the hari chutney, this deep brown imli ki chutney makes every lip-smacking street style Indian snack perfect each time.
Here are few reasons you will find this condiment interesting
- It is a simple recipe, that perhaps takes minimal effort to make.
- It is vegan, nut-free and gluten-free.
- Making it zero oil is easy.
- The chutney stays well in the refrigerator for two to three weeks.
- To make a quick refreshing drink, add this as a syrup, top it with some mint leaves, ice cubes and water.
- The tamarind juices are digestive promoting and thereby aid through the meals.
- The imli ki chutney freezes well for up to 6 months. So making a bigger quantity will not be wasteful.
Here is how to extract tamarind pulp.
Back to the chutney
The imli ki chutney awakens the tastebuds of the young and old alike. It is the sweet and sour combination that most of us love. This tamarind chutney is perfect for the tomato slice chaat or the pineapple bhel. It tastes excellent with any roti thali or stuffed parathas as well
Imli Ki Chutney
To extract tamarind pulp
- 1/2 cup tamarind
- 2 cups drinking water
To cook the chutney
- 1 tsp cooking oil
- 1/2 tsp dry ginger powder
- 1/2 tsp Kashmiri chilli powder
- 1/8 tsp Asafoetida
- 1/2 cup jaggery Crushed.
- 1/2 tsp black salt
- salt to taste
- Soak the tamarind in the drinking water for about 4 hours.
- Once soft, squish the and extract the pulp from the tamarind.
- Strain the juice and set it aside till use.
- Into a deep saucepan, Add the oil and warm it up.
- Add the asafortida, redchillipowder, dry ginger powder and roast on a low heat.
- Once aromatic add the tamarind pulp.
- Increase the heat and let the tamarind pulp boil.
- Add the jaggery and boil further.
- Add the black salt and cook till it attains a honey consistency.
- Taste test to adjust the salt, Add if necessary. Stir in and boil further for another 3-4 minutes.
- Cool the dip to room temp and store in an airtight bottle to use.
Though a basic condiment in Indian cuisine, this tamarind chutney is an essential one for any time you have friends over or need a moment for yourself with a cup of chai and pakoras, It is a keeper recipe, so do miss to pin it on to your board from the recipe card above. Keep in touch, subscribe and let us know when you have stocked your bottle of sweet and sour tamarind chutney. Stay on with more of our recipes and comment on the ones you loved.