Tamarind Chutney is easy to make delicious Indian sauce made using tamarind, jaggery, and spices that can be served with Bhel Puri, Dahi Vada, Pani Puri, Dahi Puri, Aloo Chaat, Samosa or any Chaat recipe of your choice. It is an integral part of any Indian Chaat recipe. Nowadays, you do get those ready-made packs of Imli Ki Chutney. But, I have several reservations about these commercial products I never feel assured about the quality of ingredients that they use for preparing chutney. Secondly, why not prepare a hygienic chutney at home which can be stored 4-5 months in the freezer. Let us start preparing this tangy chutney.
Course Side Dish
Prep Time 8hours
Cook Time 30minutes
Total Time 8hours30minutes
Author Punam Paul
for preparing tamarind pulp
200gram oftamarind pulp (इमली का गुद्दा)- seedless
for preparing tamarind chutney
1/2teaspooncumin seeds (जीरा)
1/4teaspoonred chili powder (लाल मिर्च पाउडर)
1teaspoongaram masala powder (गरम मसाला पाउडर)
1/2teaspoonsalt to taste (नमक स्वाद अनुसार)
3/4teaspoonblack rock salt (काला नमक)
How to Make Tamarind Pulp for Chutney
Soak the tamarind in a bowl with 2 cups of water overnight.
The next morning transfer the soaked tamarind along with water to a pan and heat on moderate flame and bring it to boil. Once it starts boiling, switch the flame off.
Pass the tamarind through a stainless steel strainer in the bowl. You need to continuously stir the pulp over strainer with pressure. So that the thick pulp gets properly strained. And collect the tamarind pulp at the bottom.
Discard the residue in the strainer.
How to Make Tamarind Chutney
Remove seeds for dates and chop it into small pieces, also chop raisins into half of 1/4 size as per your choice. You can also leave raisins intact if you desire.
Heat oil in a pan on medium flame. When the oil is sufficiently hot lower the flame and add cumin seed and let them crackle. Then add garam masala powder, red chili powder, and asafoetida.
Stir and add strained tamarind pulp cook for 2-3 minutes on medium flame, then add sugar, grated jaggery, salt, and rock salt to it.
Cook again on medium flame stirring continuously till jaggery dissolves completely and the chutney starts boiling. When chutney starts boiling add chopped dates and raisins into it. Cook for 2-3 minutes more till chutney is of one string consistency.
To check whether the chutney has reached 1 string consistency place a drop of chutney between your thumb and index finger and then move the fingers away from each other, you will see a formation of a string. This means the chutney is done. Remove pan from heat and keep it aside.
Your sweet and sour tamarind chutney is ready to use. Tamarind chutney lasts for more than a month when refrigerated. You can store tamarind chutney in an airtight container in the freezer for 5-6 months for later use.
This Chutney thickens more on cooling so check for consistency before using. If the chutney gets thicker - you can mix the required amount of water and boil the mixture for a minute or 2 go get the desired consistency.
You can serve sweet and sour tamarind chutney with Bhel Puri, Dahi Vada, Pani Puri, Dahi Puri, Aloo Chaat, Samosa, or any Chaat recipe of your choice.
Sweet and Sour Tamarind Chutney Recipe by Punam Paul from https://punampaul.com/tamarind-chutney/