imli chutney

Imli chutney is a popular condiment used to make Indian chaats. This tamarind chutney is great on flavors and is finger licking good. Instructions included for pot and pressure cooker methods.

Tamarind Chutney

tamarind ((Imli, 50 grams))

jaggery ((90 to 100 grams))

dates ((100 grams, substitute with 3 to 4 tbsps jaggery))

red chilli powder

roasted saunf powder ((roasted fennel powder))

roasted jeera powder ((roasted cumin powder))

ginger powder

½ teaspoon kala namak ((or regular salt as needed))

coriander powder ((or ¼ tsp garam masala))

water ((½ cup more if needed))

ghee

hing

Tamarind chutney

To a bowl, add tamarind, dates, jaggery, 2 cups water and red chilli powder.

Pour 1 cup water to your pressure cooker, place a rack/ trivet. Keep the bowl of ingredients inside. Cover the bowl. Cover the pressure cooker.

Pressure cook for 3 whistles on a medium heat. If using Instant pot, press the pressure cook button and set the timer to 9 to 10 minutes.

Once done, wait for the pressure to release completely. Remove the bowl and add all of the spice powders. Mix and cover immediately so the flavors will be absorbed.

Cool this completely. Using a masher, mash it very well or blend in a blender. Place a strainer over a large bowl and add the cooked tamarind paste. Pass it through the sieve. Taste test and add more salt and spice if needed.

Store tamarind chutney in a clear jar and refrigerate.

Method 1 - Pressure cooker tamarind chutney

Optional: Heat half tsp ghee in a pot. Add hing to it.

Pour water to the pot. Deseed the tamarind and dates if any. Add them to the pot. Also add jaggery.

Boil all the 3 ingredients until dates &amp; tamarind turns very soft. If the mixture turns too thick then you can add up another half cup water. Some kind of dates and tamarind need more water.

Add red chili powder, salt, saunf powder, coriander powder, ginger powder and jeera powder. Mix all of these and continue to cook further for 2 to 3 mins until the flavor of the spices comes out.

Cool this mixture completely. Check if any tamarind or dates seeds are left in the pulp. Discard them.

Add the entire mixture to a blender jar and blend until smooth.

I added about half cup boiled and cooled water at this stage to help blend smoothly.

Place a sieve or colander over a large bowl. Then transfer the pureed dates tamarind chutney to it and pass through.

You will get smooth thick tamarind chutney. Add this to a clean moist free glass bottle and store in refrigerator for up to 6 weeks. 

Method 2 - How to make tamarind chutney in pot

This chutney turns thick due to the addition of dates. So you will need to bring to consistency before using in chaats. Scoop a few tbsps from the bottle to a bowl and add some hot water. Mix up well. This will refresh your tamarind chutney.

How to use

https://www.youtube.com/watch?v=Ds-H0d0Ya28

Tamarind chutney is a popular Indian condiment.
Full detailed recipe here: https://www.indianhealthyrecipes.com/tamarind-chutney/

Sweet sour and flavorful tangy chutney made with tamarind, dates, jaggery and spices. Tamarind chutney is used as a condiment to top Indian chaat snacks. You can use this over aloo chaat, bhel puri, dahi vada, sevi puri and many more.

Tamarind chutney is usually made thick. Just before serving add a bit of hot water to the chutney to bring it to pouring consistency.

This chutney can be made ahead and preserved for upto a month or even longer in the fridge.

Tamarind Chutney (Imli chutney)

Tamarind Chutney or Imli chutney is a sweet and tangy chutney made with tamarind, jaggery and ginger powder. It is also known as saunth chutney.

tamarind

water (or add as required)

cumin seeds

ginger powder ((saunth powder))

asafoetida ((hing))

red chili powder (or cayenne pepper)

oil (- any neutral tasting oil)

rock salt (edible and food grade) ((sendha namak)

Soak tamarind in water overnight or for 4 to 5 hours in a small bowl or pan.

With your hands, squeeze the pulp from the tamarind in the same bowl or pan.

Strain the pulp and keep aside.

Making tamarind pulp

Heat oil in a small pan.

Lower the flame &amp; add cumin seeds and let them crackle.

Add ginger powder, red chili powder, asafoetida.

Stir and add the strained tamarind pulp. Cook for 2 to 3 mins.

Add the jaggery and salt and cook for 4 to 5 minutes or more till the consistency thickens.

Let the imli chutney mixture cool.

When cooled, store the imli chutney in an air-tight dry jar or container. Refrigerate and serve whenever required with chaat or snacks.

Making imli chutney

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Tamarind Chutney

Top 2 imli chutney recipes from across the web

The most viewed imli chutney recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Tamarind Chutney

Tamarind Chutney

The most viewed imli chutney recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine