Tamarind Chutney 1 (or Imli Chutney) is sweet and a little tangy in flavor. It is made by simmering tamarind pulp with jaggery and dates on medium heat along with some spices. This Chutney is usually used in Indian Chaats or with other Indian snacks.
Tamarind Chutney ( or Imli Chutney) is one of the most popular chutneys in India. When you have chaat (Indian Street Food) or any Indian Snacks, Tamarind Chutney & Green Chutney are always included in it. I literally use these with anything - whether it's a sandwich or chaat, or fried potatoes or fritters.
My Mom always used to make
I always keep this chutney in my refrigerator in case we need to eat some snacks. If it's about to finish then I quickly make another batch of chutney. As it is sweet & tangy, you can serve it with almost anything. It goes so great in Aloo Tikki Chaat and Stuffed Bread Pakora.
TAMARIND CHUTNEY INGREDIENTS
- Tamarind: Tamarind gives a nice tangy taste to the recipe. The tangy flavor of Tamarind makes this Chutney unique. You can get dry tamarind from any Indian Store and you can squeeze the pulp out or you can use tamarind pulp instead.
- Jaggery: You can add jaggery/ sugar to the recipe. Because tamarind is so sour, jaggery is added to even out the flavor. I use 1 cup of jaggery and 1 cup of sugar. Or if you don't have jaggery, you can also use brown sugar in the recipe.
- Dates Paste: This gives even more sweetness to the chutney along with a distinctive flavor. You can make fresh dates puree or add a paste of it.
- Spice Mix: I add a lot of ingredients in a spice mix that gives a nice taste to the overall flavor of chutney. It includes carom seeds, roasted cumin seeds powder, red chili flakes, ginger powder, black salt & salt.
- Melon Seeds: I add store bought melon seeds to the chutney. This balances the flavor.
TIPS TO REMEMBER FOR MAKING TAMARIND CHUTNEY
- Tamarind is dry so to take the pulp out you need to soak tamarind in hot water. You can either boil the water and add tamarind in it for 1-2 hours or you can microwave it. This will make tamarind soft and will help in taking the pulp out easily.
- I usually add 1 cup of sugar & 1 cup of jaggery. But if you don't have jaggery, you can use brown sugar instead.
- I usually ground all the spices in the spice grinder and add that spice-mix at the end. This gives a nice flavor to the chutney.
OTHER TAMARIND PRODUCTS
Tamarind is a fruit pulp that is very tangy in flavor and is most used in Asian cuisines. Apart from Tamarind Chutney, tamarind pulp is used in many Industrial products like tamarind paste, tamarind juice, candy, etc. If you're really looking forward to try some other tamarind products then I would recommend Pulparindots Tamarind Candy. Based on the review by Jelly, they sound so amazing.
STEP 1 - SOAK TAMARIND IN WATER: First step is to soak tamarind in water as tamarind is dry and it would be hard to take out pulp from it. You can soak in boiling water or microwave it and let it rest for 1-2 hours. You can also use tamarind paste instead.
STEP 2 - STRAIN: When tamarind is softer, then mash it using potato masher. Once you have removed all the pulp from the tamarind then strain the liquid out.
STEP 3 - SIMMER THE LIQUID: Then simmer the tamarind liquid and add jaggery and sugar in it. Let it simmer until it get thicker like a chutney or syrup.
STEP 4 - ADD SPICE-MIX: Lastly once chutney is done, add spice-mix and melon seeds and stir. Transfer in the jar and let it cool. Once it reaches room temperature, store in the refrigerator.
- ALOO TIKKI
- STUFFED BREAD PAKORA
- GREEN CHUTNEY
- DELHI-STYLE MATAR CHAAT
- CARIBBEAN JERK VEGGIES
- SABUDANA KHICHDI
- Add all the ingredients (carom seeds, roasted cumin powder, ginger powder, fennel seeds, garam masala powder, red chili flakes, black salt, salt, and asafoetida) in a spice grinder. Grind it coarsely and keep it aside.
For Making Chutney:
- Dissolve Tamarind in hot water for 30 minutes. When tamarind is soft, mash it with hand to mix the pulp of tamarind in the water. Strain the pulp to remove seeds and get a smooth paste. Add this tamarind paste in a pot.Or you can also pressure cook Tamarind with water for 5 minutes. When timer beeps then Quick Release by turning vent to venting position.
- Add jaggery and dates paste in the pot. Let it simmer till everything is mixed and is thickened.
- Add the spice- mix in the pot along with melon seeds. Let it simmer till you get desired consistency - not too thick and not too liquid.
- When it cools down, transfer in an airtight container and store in refrigerator.