Easy Tamarind Chutney (Imli Chutney)
Serving Size: 8 people
DESCRIPTION
Restaurant-style tamarind chutney, AKA: imli chutney. Indian cuisine's most popular condiment. It's used in almost all Indian street food snacks, from Samosas, chaats, pani puri, and several others. This homemade version looks and tastes exactly like the way it's served in restaurants from texture and flavor profile.
INGREDIENTS
- 1 cup dried tamarind pods removed from shell
- 1 cup pitted dates
- ½ cup jaggery or brown sugar
- ¼ teaspoon beet powder optional
- 1 tbs cumin powder
- ¼ teaspoon ginger powder
- ¼ teaspoon red chili powder preferably kashmiri mirch
- ¼ teaspoon salt
- ½ teaspoon kala namak aka: black salt
METHOD
- Pour boiling hot water over tamarind pods and dates. Cover and set aside for at least 8 hours or overnight.Note: Do not use too much water. Only enough to submerge the dried fruits.
- Place a steel mesh strainer over a sauce pan and pour in the tamarind and dates over the sieve (including the liquid). Start mashing them using a wooden or silicon spoon till the paste all passes from the filter. Note: You should be left with only the pulp and tamarind seeds in the sieve.
- Place sauce pan over stove top and heat at low. Add all the other ingredients and stir till jaggery is all dissolved.
- Remove from heat and let it cool for 15 minutes. Then transfer to an air-tight mason jar and refrigerate and use as needed.
NOTES
Note: No extra water was used while cooking the chutney. However, if you can add a little extra, if you prefer a thinner consistency.
NUTRITION
Calories: 448kcal | Carbohydrates: 105g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 600mg | Potassium: 124mg | Fiber: 1g | Sugar: 102g | Vitamin A: 225IU | Vitamin C: 0.5mg | Calcium: 92mg | Iron: 5mg
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