Tamarind chutney is a sweet, sour, smoky and spicy Indian sauce perfect for drizzing over chaat, samosas, fritters or vada. Freshly roasted cumin is the secret behind the smokiness. This tamarind chutney recipe is pretty easy and simple to make and it requires no cooking at all. Pre soaking tamarind is very necessary in this chutney and only that part takes time. After that you just have to squeeze out the tamarind juice and mix it with sugar, rosted cumin powder, red chilly powder, black rock salt and ginger powder. I used to make this chutney in a bulk and store it in refrigerator. So in that I can enjoy tamarind chutney any time I make pakoras, chaat or sandwiches.
Tamarind Chutney Recipe / Imli Chutney
Course: Chutney, CondimentsCuisine: IndianDifficulty: Medium16
ounce1
hour1
hour10
minutesIngredients
6 oz of tamarind
2 cups of hot water
1 and 1/4 cup of sugar
3 tsp of freshly roasted cumin powder
1 tsp of ginger powder
1 tsp of hot red chilly powder
1 tsp of black rock salt
Salt and pepper to taste
Directions
- Break the tamarind into small pieces and soak in the hot water for 1 hour.
- Then, mash the tamarind and squeeze out the pulp through the strainer in a bowl.
- Now add sugar, cumin, chilly, rock salt, ginger, salt and pepper and whisk well.
- Give it a taste test and add more sugar or chilly powder if you desire. Tamarind chutney is done. Serve tamarind chutney with samosas or chaat or dahi bada.
Notes
- Store tamarind chutney in a airtight container and refrigerate it. It will be good up to 2 months.
