Tuesday, December 27, 2011

Tamarind Chutney (Imli Chutney)

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Tamarind Chutney is a delicious dip that is essential to the preparation of many fast foods in India, especially the different chaats. The sweet and tangy dip is also served as an accompaniment to other dishes esp. samosas and pakoras alongwith the tomato based chutneys. My better half even does a fried rice dish with vegetables and tamarind chutney.  She has it with plain raita (yogurt) and is an ideal comfort food on those cold winter evenings when you want to grab a quick bowl and get into bed and enjoy while watching the TV.

Tamarind Chutney

Tamarind, deseeded - 250 gms
Sugar (I personally prefer Jaggery) - 300 gms
Cumin Seeds, roasted - 2 Tsp
Red Chili Powder - 1 Tsp
Salt - 1 Tsp
Black Salt - 1 Tsp
Ginger Powder (Saunth) - 1/2 Tsp
Water, boiling - 2 Cups

1.Soak the tamarind pieces in the hot water for an hour. After they have been soaked for an hour, mash them to take the pulp out of the tamarind pieces (Yes, using hands is preferred).
2. Pass this mixture through a strainer (pressing hard against the strainer to ensure all pulp is squeezed out) and discard the pieces.
3. Put this strained mixture on flame. Add sugar and mix well.
4. Add on the remaining ingredients and mix well.
5. Cook till desired consistency is attained. Take off flame and cool down.

Keeps well for over a month or two if refrigerated. I personally suggest making a thick tamarind chutney. You can use it as is for purposes of a dip. To use it over chaats, I thin it by adding water and mixing well.


ahmedabadonnet said...


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