Tamarind chutney, also known as “Imli ki Chutney,” is a classic sweet and tangy Indian condiment. It’s commonly paired with snacks like samosas, pakoras, chaats, and more. This delicious chutney is made with tamarind pulp and flavored with jaggery (or brown sugar) and spices, creating the perfect balance of sweetness and tanginess.
Ingredients:
- 1/2 cup tamarind pulp (soak 1/4 cup tamarind in 1/2 cup warm water for 15-20 minutes and extract the pulp)
- 1/2 cup jaggery or brown sugar (adjust to taste)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon fennel seeds (optional)
- 1/4 teaspoon dry ginger powder (saunth) (optional)
- 1/4 teaspoon black salt (kala namak)
- 1/4 teaspoon red chili powder (adjust to taste)
- A pinch of asafoetida (hing)
- Salt, to taste
- 1 cup water
Instructions:
- Preparation:
- If using tamarind block, soak it in warm water for 15-20 minutes. Squeeze the soaked tamarind to extract the pulp and discard the seeds and fibers.
- Cooking the Chutney:
- Heat a pan over medium heat. Add the tamarind pulp along with 1 cup of water to the pan and bring it to a simmer.
- Add Sweetener and Spices:
- Add jaggery or brown sugar to the tamarind mixture. Stir until the jaggery dissolves completely.
- Mix in the fennel seeds (if using), dry ginger powder, black salt, red chili powder, cumin powder, coriander powder, asafoetida, and regular salt.
- Stir well to combine the flavors.
- Simmer:
- Let the mixture simmer on low heat for about 10-15 minutes, stirring occasionally. The chutney will thicken and turn into a syrupy consistency.
- Taste the chutney and adjust the sweetness, salt, or spice level to your preference.
- Strain (Optional):
- If you prefer a smooth chutney, strain the mixture through a fine sieve to remove any coarse particles or spices.
- Use the back of a spoon to press the chutney through the sieve to extract all the flavors.
- Cool and Store:
- Let the chutney cool completely.
- Store the tamarind chutney in an airtight container in the refrigerator. It will keep well for up to 2-3 weeks.
Serving Suggestions:
- Serve this tamarind chutney with samosas, pakoras, Vada Pav, chaats, or any Indian snack.
- Use it as a dipping sauce for appetizers, or drizzle it over your favorite street foods for a burst of flavor.
Tips:
- Consistency: Adjust the consistency of the chutney by adding more water if you prefer a thinner chutney, or simmer longer for a thicker consistency.
- Balance the Flavors: Adjust the sweetness with jaggery or sugar and balance it with the tanginess of the tamarind and spice from the chili powder.
Nutrition Chart for Tamarind Chutney (per serving)
• Calories —————— 60 kcal
• Total Fat —————— 0 g
• Cholesterol ————— 0 mg
• Sodium ——————– 200 mg
• Total Carbohydrates — 15 g
• Protein ——————— 0 g
• Sugar ———————— 12 g
• Fiber ———————— 1 g
Note: These values are approximate and may vary depending on the ingredients used.
