Sweet Tamarind Chutney (Imli Chutney)

Ingredients

• 100 g tamarind block (South Asian variety (Indian or Pakistani), with or without seeds)
• 2 cup boiling water (for soaking)
• 0.75 cup jaggery (gur) (crushed)
• 1 tsp red chili powder (adjust to taste; can substitute with cayenne pepper)
• 0.5 tsp black salt (also known as kala namak; can substitute with chaat masala)
• 1 tsp cumin powder
• 1 tsp ginger powder (dry ginger powder)

Steps

1. 1

   Add the 100g tamarind block to a small pot and top with 2 cups of boiling water.

2. 2

   Let the tamarind sit for 10 to 15 minutes until it softens completely.

3. 3

   Move the pot to the stove. Add the 1 tsp red chili powder, 1/2 tsp black salt, 1 tsp cumin powder, 3/4 cup crushed jaggery, and 1 tsp dry ginger powder.

4. 4

   Cook the mixture on low heat for 2-3 minutes, stirring to combine.

5. 5

   Take the pot off from the stove and let the mixture cool to room temperature.

6. 6

   When the tamarind mixture is cool enough to handle, remove the seeds by squeezing the pulp between your fingers.

7. 7

   Transfer the remaining mixture to a blender and blitz until smooth.

8. 8

   Pass the blended chutney through a sieve into a bowl to remove any excess fiber or remaining bits.

9. 9

   Store the finished chutney in an airtight glass jar in the fridge for 3-4 weeks, or freeze for 3-6 months.

10. 10

    Serve with samosas, chaats, or pakoras.

Notes

Consistency: If you prefer a thinner sauce, add more water. The chutney will thicken further once refrigerated. Storage Tip: You can freeze the chutney in ice cube trays for easy portioning. Substitutions: Medjool dates or raisins can be added for extra sweetness and texture. Avoid using tamarind concentrate as it has a different flavor profile.

Nutrition per serving

• condiment
• sauce
• vegetarian
• vegan
• gluten-free
• indian
• pakistani
• dip