An all in one dip for that goes AWESOMELY well with your snacks, it is tangy, sweet, and versatile, tamarind chutney (imli chutney) recipe has a perfect balance of tamarind, jaggery and spices, making every BITE a delightful experience.
Why I LOVE… This Recipe!
Tamarind Chutney? Oh, it’s basically the superman of toppings. It always comes to save the day with its bittersweet flavor! No matter whether I’m dipping samosas into it or sprinkling over chaat, this chutney gives a tangy TWIST that is absolutely irresistible.
What is there not to like? It is just sour enough and just sweet enough, with spices to keep it interesting. And talk about flexibility! I can spread it on sandwiches, use as a dip for fries; I can even mix into marinades for an extra PUNCH.
But you know what the best part is? Making it at home is SO simple! With tamarind, sugar and few other ingredients, I’ll have a batch ready in minutes. Besides nothing beats HOMEMADE taste right?
So whether I want something salty or need some spice in my life; whether its breakfast time or dinner time; every single moment tamarind Chutney saves me from my bland dishes. It acts like an undercover agent in my pantry converting daily meals into extraordinary feasts TRUST me once you try this out – addiction awaits!
Overview of Tamarind Chutney Recipe
Popularly known as Imli ki chutney, tamarind chutney can be described as an explosion of flavors. The tanginess from tamarind, sweetness from jaggery and mild spiciness coming from the spices all blend together to create a delicious and addictive condiment.
It is normally served as a dip for samosas; spread for sandwiches or sauce for main courses. Its combination of sweet and sour taste makes it a great accompaniment for different dishes hence once you taste it; you will understand why people love this sauce so much.
History & Origin of Imli Chutney Recipe
Tamarind trees are common in India, where the roots of this chutney belong. The word ‘tamarind’ itself is derived from the Arabic term ‘tamar hindi’ meaning ‘Indian date’ because it has a sweet date-like flavour with a brown sticky texture.
The idea of mixing tamarinds (imli) with jaggery (cane sugar) and spices was born in India but widely travelled across Asia and Africa through trade routes. Now there are various types of tamarind chutneys found in Thai, Mexican or Caribbean cuisines among others which add their own twist into them.
Imli (Tamarind) Chutney Ingredients
To make tamarinds at home, you need some tamarinds, cane jaggery, Kashmiri red chilli powder, nigella seeds, roasted cumin seeds powder & dry ginger powder. These items give the chutney its unique sweet sour spicy taste.
Do not worry if you cannot find jaggery; sugar can be used as an alternative. Also, if ginger is not your thing, feel free to exclude the ginger powder. The beauty of making your own chutney is that you can adjust the ingredients and quantities according to your preference.
Tamarind Chutney Pairing Suggestions
Tasty tamarind sauce goes well with many dishes because it’s very versatile. It can be served along Indian snacks like samosas , pakoras and chaats . But don’t restrict yourself only to Indian food , try it out as a dip sauce for fries or even spread on sandwiches or burgers , use it as a glaze when grilling meats… there is no limit!
Storing and Preserving Tamarinds Sauces
Keep tamarinds in an airtight container inside the fridge, where they should remain good for up to one month. If you want them to last longer, then put them in the freezer, but remember to defrost properly before using them.
Preparing this at home is easy and rewarding because it not only has such a unique blend of sweet, sour, and spicy flavours but also enhances any meal it accompanies. You never know until you attempt it; hence, why not try? You might just find yourself a new favourite sauce! Enjoy while cooking, my dearest food lovers!
My Tamarind (Imali) Chutney Recipe: Image Gallery
Ingredients
- 1 cup seedless tamarind about 125g
- 1 1/2 cups palm jaggery about 250g
- 500 ml water
- 3 tbsp Kashmiri red chili powder For Color & Heat
- 2 tbsp sunflower or vegetable oil
- 1 tbsp coarsely crushed roasted cumin powder
- 1 tsp nigella seeds
- 1 1/2 tsp dry ginger powder saunth
- 1/3 tbsp table salt
Instructions
- Start by breaking the seedless tamarind into small pieces for soaking. Smaller pieces soak up water more quickly, making the process faster.
- Place the broken tamarind pieces in a bowl and pour hot water over them. Let it rest for about 15 minutes to soften.
- After 15 minutes, mash the softened tamarind with your fingers or a fork to separate the pulp from the seeds.
- Strain the mixture through a fine sieve, pressing down with the back of a spoon to extract as much pulp as possible.
- If there's still pulp left in the bowl, add some more water and repeat the straining process to extract all the tamarind pulp.
- Set the extracted pulp aside and heat the oil in a thick-bottomed pan.
- Once the oil is hot, add nigella seeds and let them crackle.
- Then quickly add the Kashmiri red chilli powder and stir to prevent burning.
- Immediately add the strained tamarind pulp to the pan to stop the chilli from burning.
- Add grated palm jaggery
- Followed by crushed roasted cumin powder, dry ginger powder, and salt. Mix everything well to combine.
- Bring the mixture to a boil and let it cook on a medium flame for about 3-4 more minutes.
- Turn off the flame and allow the tamarind chutney to cool down.
- Once cooled, transfer the chutney to a clean and airtight jar and store it in the refrigerator.
- Serve the tamarind chutney with your favorite snacks and enjoy!
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