Tamarind Chutney is a candy and tangy condiment originating from Indian delicacies, made by simmering tamarind pulp with jaggery, spices and dried ginger, making a easy, flavorful sauce that’s generally drizzled over chaats, snacks and fried delicacies. Also called Imli Chutney (‘imli’ is the Hindi phrase for tamarind) this sauce is quintessential in the case of Indian chaat or fried snacking scene. I imply you truly can’t think about any of these delicious chaat snacks or Samosa, Pakoda, Kachori, and so forth. with out it!
About Tamarind Chutney Recipe
On this submit, I’ve shared one of many best methods of creating the straightforward, fundamental Tamarind Chutney recipes.
The primary recipe is a household recipe and is completely finger-licking tasty. We additionally name this Imli Chutney as ‘saunth or soonth chutney’ as it’s spiced with dried ginger powder.
Dried ginger roots or dried ginger powder is known as ‘saunth or soonth’ in Hindi. Therefore, the title of this condiment.
Like I stated, this Tamarind Chutney is usually utilized in Indian chaat snacks like Dahi Vada, Bhel Puri, Sev Puri, Katori Chaat and so forth together with Inexperienced Chutney and Pink Garlic Chutney. It is usually served as a dipping sauce with samosa, kachori, aloo tikki, pakora and the likes.
We all the time make this Imli Chutney with dried tamarind which is well out there in India. In case you reside exterior India, then you should purchase it on Amazon, from an Asian or Indian grocery retailer.
You should use tamarind paste or focus as properly, for this chutney. Regulate the amount of water and jaggery, as per the sourness of the paste or focus.
The consistency of this Tamarind Chutney is barely thick with a easy texture. It has the sourness of tamarind balanced with the sweetness of the jaggery (Indian unrefined sugar constructed from sugarcane juice) and the earthiness and gentle hotness of the dried ginger powder, cumin seeds and crimson chili powder.
This Imli Chutney could be saved in an air-tight bottle within the fridge. It stays good for 4 to five months.
Various Substances
There are just a few options that you should use to sweeten or souring this explicit Tamarind Chutney. I’ve talked about them beneath:
- Jaggery: Jaggery is unrefined sugar constructed from sugarcane juice. In case you can not supply jaggery, then add sugar. Nevertheless, with sugar, the style can be barely totally different. You may simply add about ½ cup of sugar. If required, extra sugar could be added.
- Tamarind: Dried tamarind is well out there in India. In case you don’t have dried tamarind, then use ½ cup of tamarind paste or focus. Relying on the tartness of this, you’ll have to alter the amount of water and jaggery.
Step-by-Step Information
Methods to make Tamarind Chutney
Make Tamarind Pulp
1. Soak ½ cup tightly packed seedless tamarind in 1.75 cups water in a single day or for 4 to five hours.
2. With clear fingers, squeeze the pulp from the tamarind in the identical bowl or pan containing the water. Pressure the pulp when you choose and set it apart.
Take away the seeds and trash them.
Make Tamarind Chutney
3. Warmth 1 teaspoon oil in small pan. Fry ½ teaspoon cumin seeds first. Hold the warmth to low.
Add the spice powders – ½ teaspoon dried ginger powder, 1 pinch asafoetida (hing) and ¼ teaspoon crimson chili powder. Combine properly.
4. Subsequent, add the ready tamarind pulp. Cook dinner for two to three minutes.
5. Add ½ cup chopped jaggery and salt as required. Combine properly and simmer for 4 to five minutes or until the consistency thickens.
You possibly can additionally use ½ cup of jaggery powder.
The consistency of the chutney could be simply altered by utilizing much less or extra water. So whereas soaking tamarind you may add barely much less or extra water.
6. As soon as cooled, retailer the Tamarind Chutney in an air-tight dry jar or container. Refrigerate and serve at any time when required.
Serving & Storage Options
You may relish and savor this yum Imli Chutney in quite a lot of methods. A few of them are as:
- Dipping sauce: Serve this chutney as a facet condiment dip with Indian snacks like pakoda, samosa, kachori, Aloo Tikki, and so forth. In actual fact, even with potato wedges or French fries, this chutney pairs fabulously.
- Topping or mixing sauce: You may even use it as a topping sauce for chaat snacks like dahi vada, sev puri, pani puri, Dahi Puri, bhel puri or every other related dishes.
- Storing Chutney: The chutney retains properly for a couple of week within the refrigreated. You possibly can make a bulk of the chutney by scaling the recipe up and freeze it for just a few months. Thaw chutney earlier than utilizing.
Knowledgeable Ideas
- High quality: Use recent elements. Keep away from utilizing aged tamarind because the style can be very totally different with aged tamarind and the colour can be very darkish too.
- Utilizing Tamarind Paste: The chutney could be made with premade retailer introduced tamarind paste. However bear in mind to dilute the paste with water to get the appropriate consistency.
- Consistency: The consistency of this chutney could be modified simply. Merely alter the amount of water and you can also make it barely skinny or thick as per your necessities.
- Gluten free chutney: Skip asafoetida for a gluten-free tamarind sauce.
- Including Sweeteners: You could want so as to add extra jaggery or sugar relying on the tartness of the tamarind.
- Storage: You may simply retailer this chutney within the fridge for a couple of week. You may even freeze it to last more for a few months. Merely thaw earlier than utilizing.
- Scaling: This recipe can simply be halved or doubled.
About Tamarind Dates Chutney
I additionally share a really tasty recipe of this candy chutney made with dates additionally known as Imli Khajur Chutney (khajur is dates in Hindi).
That is an once more a straightforward chutney that’s made with tamarind, dates and jaggery and tastes so good.
I learnt this tamarind dates chutney in my cooking college and have been following the recipe since then.
This candy chutney can be utilized for making chaat objects like pani puri, bhel puri, sev puri, aloo tikki and even samosa or pakoras.
It’s a one-stop chutney recipe resolution for all of your chaat and fried savory snacks.
This chutney recipe yields about 1.5 cups of chutney. Make it and retailer it within the fridge in an hermetic container. It stays good for about a few months.
Substances
- ½ cup tamarind – seedless and tightly packed
- ½ cup dates – seedless
- ½ cup jaggery powder or grated jaggery, alter as per your style
- 2 cups water or add as required
- ½ teaspoon roasted cumin powder
- ½ teaspoon Coriander Powder
- ½ teaspoon dry ginger powder (saunth)
- ¼ or ½ teaspoon crimson chili powder
- black salt or pink salt or common white salt, based on style
Step-by-Step Methodology
1. In a pan, take the ½ cup of tightly packed seedless tamarind, ½ cup of seedless dates and a couple of cups of water.
Cook dinner with no lid for about 8 to 9 minutes on a low to medium-low warmth. The tamarind and dates ought to soften.
2. Add ½ cup of jaggery powder or grated jaggery and blend properly.
3. Let the jaggery dissolve and the combination thicken a bit. Add ½ teaspoon roasted cumin powder, ½ teaspoon coriander powder, ½ teaspoon dry ginger powder (saunth), ¼ or ½ teaspoon crimson chili powder and salt based on style.
Combine properly and simmer for 1 to 2 minutes extra.
4. The chutney combination is prepared now. Let it cool.
5. In a blender or mixer-grinder, pour the complete chutney combination. Grind or mix the chutney in a grinder until easy. Add some water if wanted whereas mixing or grinding.
At this level for a flowing and barely skinny chutney, you might add extra water.
In case you choose, you may pressure the chutney by a strainer. Retailer the Candy Tamarind Dates Chutney in hermetic bowl or container within the fridge.
Add the candy tangy Dates Chutney to the chaat or Indian snacks that you simply make at house. Within the beneath picture the chutney is served in addition to added to Ragda Patties – a preferred Mumbai road meals chaat snack.
You may as well serve the Khajur Imli Chutney with snacks like Bread Pakora, Veg Cutlet, Hara Bhara Kabab, Aloo Pakora and so forth.
FAQs
Tamarind Chutney is a flavorful Indian condiment with an ideal stability of sweetness, tanginess, and a touch of spice. It’s served with chaats like pani puri, samosa chaat, aloo tikki and dahi vada. It additionally pairs properly with samosas, pakoras, kachoris and parathas. Moreover, it may be used as a dipping sauce or drizzled over snacks to boost their taste.
When saved in an hermetic container within the fridge, this chutney can last as long as per week. If frozen in small parts, it stays recent for as much as 3 months. To increase its shelf life, ensure to make use of clear, dry spoons when serving and keep away from contamination.
To make the perfect Tamarind Chutney:
– Use good high quality tamarind for a wealthy, tangy taste.
– Stability the flavors by including jaggery or sugar for sweetness, and spices like roasted cumin, dried ginger and black salt for depth.
– Pressure the chutney to take away any fiber or tamarind seeds for a easy consistency.
– Cook dinner it properly till barely thickened; it can proceed to thicken because it cools.
– Retailer correctly in a clear, hermetic container to retain its freshness.
Extra Chutney Recipes To Attempt!
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Imli Chutney Recipe (Indian Tamarind Chutney)
Tamarind Chutney (additionally known as Imli Chutney) is a candy and tangy condiment originating from the North Indian delicacies. It’s made by simmering tamarind pulp with jaggery, spices and dry ginger powder, making a easy, flavorful sauce that’s generally drizzled over chaats, snacks and fried delicacies. Since dried ginger powder is used this chutney it’s also known as Saunth Chutney.
Prep Time 4 hours
Cook dinner Time 12 minutes
Complete Time 4 hours 12 minutes
Stop your display from going darkish whereas making the recipe
Making tamarind pulp
Soak tamarind in water in a single day or for 4 to five hours in a small bowl or pan. You may rinse the tamarind previous to soaking it.
After the tamarind have softened, the pulp could be made. With clear fingers, squeeze, press and extract he pulp from the tamarind in the identical bowl or pan containing the water.
Pressure the pulp when you choose and set it apart. Keep in mind to take away the seeds if any and trash them.
Making imli chutney
Warmth oil in a small frying pan.
Decrease the warmth and add cumin seeds. Allow them to crackle.
Subsequent add ginger powder, crimson chili powder, asafoetida.
Stir to combine the bottom spices and add the strained tamarind pulp. Cook dinner for two to three minutes.
Add the jaggery and salt and prepare dinner for 4 to five minutes or extra till the consistency thickens.
Let the Imli Chutney cool.
When cooled, retailer the Tamarind Chutney in an air-tight dry jar or container. Refrigerate and serve at any time when required with chaat or snacks.
- Consistency: You may change the consistency of the chutney as per your selection. Merely alter the quantity of water (whereas soaking the tamarind) and make the imli chutney barely skinny or thick as per your necessities.
- High quality: Use recent elements. Don’t use aged tamarind because the style of the chutney can be totally different and the colour can be very darkish.
- Scaling: This recipe could be doubled or tripled to make for an enormous batch.
- Gluten-free choice: For a gluten-free sauce, skip asafoetida.
- Storage: You may simply retailer this tamarind chutney for a couple of week. You may even freeze it to last more for just a few months. Merely thaw earlier than utilizing.
Vitamin Details
Imli Chutney Recipe (Indian Tamarind Chutney)
Quantity Per Serving
Energy 752 Energy from Fats 45
% Day by day Worth*
Fats 5g8%
Saturated Fats 1g6%
Polyunsaturated Fats 0.3g
Monounsaturated Fats 4g
Sodium 1227mg53%
Potassium 791mg23%
Carbohydrates 177g59%
Fiber 7g29%
Sugar 147g163%
Protein 4g8%
Vitamin A 199IU4%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 0.2mg12%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 0.1mg5%
Vitamin C 4mg5%
Vitamin E 2mg13%
Vitamin Okay 4µg4%
Calcium 153mg15%
Vitamin B9 (Folate) 17µg4%
Iron 5mg28%
Magnesium 121mg30%
Phosphorus 143mg14%
Zinc 0.3mg2%
* % Day by day Values are based mostly on a 2000 calorie weight loss plan.
Tamarind Chutney recipe from the weblog archives was first printed on November 2013.
