Imli Ki Meethi Chutney (or Tamarind Chutney) is sweet and tangy in flavor. It is made by simmering tamarind pulp with jaggery, dates on medium heat, and some spices. This Chutney is usually served with Indian snacks.
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:
Remove the seeds from the tamarind and soak tamarind in boiling water for 15-20 minutes. Or you can also pressure cook Tamarind with water for 5 minutes. When the timer beeps, then Quick Release by turning the vent to the venting position.
Then using a potato masher, mash tamarind to remove the pulp. Strain the liquid using a strainer and repeat the process 2-3 times to remove most of the pulp from the tamarind. Discard the leftover tamarind.
Add tamarind water to the saucepan. Add jaggery (or gud), and sugar. Cook the ingredients for 10-15 minutes until it starts to get a little thick.
Then add the spice mix and keep simmering for another 15-20 minutes until it gets thicker, like a chutney or syrup.
Then turn off the flame and let it come to room temperature.(Note: When the chutney cools down, it will become more thicker. So keep that in mind regarding the chutney consistency).
Transfer it to clean mason jars and keep them in the refrigerator. Use it as needed.
HOW TO MAKE IMLI CHUTNEY FROM PASTE OR CONCENTRATE?Tamarind paste is just the tamarind concentrate you get by boiling the tamarind in water.You can make this Imli Ki Meethi Chutney by adding tamarind paste, water, jaggery/sugar, and spices. Simmer for a few minutes until you get desired consistency.HOW TO MAKE TAMARIND CHUTNEY WITH DATES?You can either boil the date in the boiling water and then ground them with 1-2 tablespoon of water and use it in the recipe. Or you can use dates syrup with jaggery/sugar.Both methods work great. But I feel like getting a date paste is more convenient. you can get a bottle of date paste and store it in the pantry. And use it for making date tamarind chutney.TIPS
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 to it for 1-2 hours, or you can microwave it. This will make tamarind soft and will help in taking the pulp out quickly.
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.
When the chutney cools down, it will become thicker. So keep that in mind regarding the chutney consistency.
If you feel like the chutney is too dry, add a few tablespoons of boiling water until you get desired consistency.
STORAGEYou can store tamarind chutney in a dry and clean jar for up to 3 months. The chutney stays good in the refrigerator.You can freeze the chutney for longer storage for 5-6 months. You can pour the chutney into an ice tray and then freeze them. once frozen, remove the cubes from the ice tray and store them in freezer-safe bags like Ziplocs. When reusing just thaw the cubes and use as needed.WHAT TO SERVE IT WITH?You can serve this delicious imli chutney with Indian snacks or appetizers along with green chutney including samosa, dahi bhalla, dhokla, etc.
IMLI KI MEETHI CHUTNEY (TAMARIND CHUTNEY)
Amount per Serving
Calories from Fat 18
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.