Tamarind Chutney (Imli Chutney)

Tamarind chutney also known as Imli Chutney is one of the most popular chutneys in Indian cuisine. It is also one of the most common chutneys served in Indian restaurants. It is widely used to prepare Chaats which are sold in street stalls and to accompany snacks like Samosa, Aloo Tikki, Cachuri, etc.

A good Tamarind Chutney should have the perfect balance of sweet and tanginess, as well as a blend of spices to give it the exotic flavour. Jaggery (Indian unrefined sugar), ginger powder and Himalayan black salt are three important ingredients for making tamarind chutney. Brown sugar can be substituted for Jaggery.

I have used lightly roasted cumin and fennel seeds, to give it extra flavour. The consistency can be dense or lighter depending on the dish to be accompanied. This chutney can be kept for months in the fridge in airtight glass jars.

Tamarind Chutney (Imli Chutney)

 Ingredients

  • 100g seedless tamarind
  • 100g Jaggery (Indian unrefined sugar)
  • 50g white sugar
  • 2 tablespoons oil
  • 1 teaspoon ginger powder
  • ½ teaspoon Himalayan black salt
  • 1 teaspoon red chilli powder
  • 1 and ½ teaspoons of cumin seeds
  • 1 teaspoon fennel seeds
  • Salt to taste

 

Instructions:

– Chop the Jaggery and tamarind into small pieces.

– Put a pot with 600ml (approx.) of water on the stove. Add the tamarind and boil for 5-6 minutes. Let it rest for half an hour, then strain it through a sieve to extract all the pulp.

– Put one teaspoon cumin and fennel seeds in a frying pan over medium heat. Lightly roast them and let them cool. In a mortar grind them to a powder and set them aside.

– Heat the oil in a pan over medium-high heat. Add half a teaspoon of cumin seeds and when they start to crackle, add the tamarind pulp. If it is too thick, you can add a little water to adjust the texture of the sauce.

– Let it boil for a few minutes and add Jaggery, salt, Himalayan black salt, ginger powder, red chilli powder and the mixture we have prepared in the mortar. Mix and cook until Jaggery is completely dissolved.

– At this point add white sugar and cook for another two or three minutes.

– Let it cool completely and store it in a sterilised airtight glass jar. It can be store in the fridge for months.

– Serve with any Indian snacks such as Samosa, Pakora or Aloo Tikki.

Tamarind Chutney (Imli Chutney)

Tips and Tricks:

  • You can use brown sugar instead of Jaggery. You can adjust the amount of Jaggery or sugar as per your taste.
  • As tamarind is very sour, I always add a little amount of white sugar to get the perfect sweetness.
  • The texture of the Chutney can also be adjusted by adding more water. Remove it from the heat when it is still a little liquid because it tends to become a little thicker when it cools down.
Tamarind Chutney (Imli Chutney)

Tamarind Chutney (Imli Chutney)

Prep Time 40 mins
Cook Time 15 mins
Total Time 55 mins
Cuisine India

Ingredients
  

  • 100g seedless tamarind
  • 100g Jaggery (Indian unrefined sugar)
  • 50g white sugar
  • 2 tablespoons oil
  • 1 teaspoon ginger powder
  • ½ teaspoon Himalayan black salt
  • 1 teaspoon red chilli powder
  • 1 and ½ teaspoons of cumin seeds
  • 1 teaspoon fennel seeds
  • Salt to taste

Instructions
 

  • Chop the Jaggery and tamarind into small pieces.
  • Put a pot with 600ml (approx.) of water on the stove. Add the tamarind and boil for 5-6 minutes. Let it rest for half an hour, then strain it through a sieve to extract all the pulp.
  • Put one teaspoon cumin and fennel seeds in a frying pan over medium heat. Lightly roast them and let them cool. In a mortar grind them to a powder and set them aside.
  • Heat the oil in a pan over medium-high heat. Add half a teaspoon of cumin seeds and when they start to crackle, add the tamarind pulp. If it is too thick, you can add a little water to adjust the texture of the sauce.
  • Let it boil for a few minutes and add Jaggery, salt, Himalayan black salt, ginger powder, red chilli powder and the mixture we have prepared in the mortar. Mix and cook until Jaggery is completely dissolved.
  • At this point add white sugar and cook for another two or three minutes.
  • Let it cool completely and store it in a sterilised airtight glass jar. It can be store in the fridge for months.
  • Serve with any Indian snacks such as Samosa, Pakora or Aloo Tikki.

Notes

Tips and Tricks:

  • You can use brown sugar instead of Jaggery. You can adjust the amount of Jaggery or sugar as per your taste.
  • As tamarind is very sour, I always add a little amount of white sugar to get the perfect sweetness.
  • The texture of the Chutney can also be adjusted by adding more water. Remove it from the heat when it is still a little liquid because it tends to become a little thicker when it cools down.

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