tamarind 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)

Samosas are probably the most popular Indian snack, and street food. Samosas when paired with cilantro chutney are simply out of this world. I think they are universally loved and hard to resist.  I have made variations and minor changes to my samosa recipe over the years. Check out my new and improved recipe for this family favorite!This recipe will serve 4.

Punjabi Samosa

all-purpose flour (plain flour, maida)

Tbsp fine sooji (samolina)

salt

½ Tbsp oil

lemon juice

water (Adjust as needed)

potatoes

peas

tsp cumin seeds (jeera)

coriander powder (dhania)

Tbsp green chilies (chopped)

Tbsp cilantro (chopped, hara dhania)

¼ tsp red chili powder

½ tsp garam masala

mango powder (amchoor)

Mix the flour, sooji, salt, oil and 2 drops pf lemon juice, mix it well rubbing with your fingers. Note: lemon juice should be just 2 drops, we are not adding to flavor, lemon is added to give the crispness. Add the water slowly, to make stiff dough and knead well. Cover the dough and let it sit for at least fifteen minutes.

Making the Dough

Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds as cumin seeds crack, add green peas, and turn heat to medium and stir until tender.

Add all the spices coriander powder, green chilies, mango powder, garam masala, cilantro and salt mix it well. Add the potatoes and stir-fry for about 4 minutes. Potato mix should not be very dry. Add more salt or amchur according to taste.

Let the filling cool to room temperature.

Making the Filling

Take 2 Tbsps of water and keep aside.

Knead the dough again well. Divide the dough into 5 equal parts and make into balls. Roll each ball into 6-inch diameter circles, circle will not be very clean, that is fine. Cut each circle in half.

Spread the water lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.

Fill the cone with about 2 Tbsps of filling, do not over fill. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue filling the rest of the samosas.

Heat about 1 inch of the oil in a frying pan on low medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.

Place the samosas in the frying pan a few at a time. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides, this should take about 10 to 12 minutes. If you use a high heat, the samosa crust will be soft and not crispy.

Making Samosa

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

Here’s a really easy, tangy, spicy, sweet, and sour Tamarind sauce. Use as a glaze for grilled meats, or as a dipping sauce for everything from chicken wings to Indian fried pakoras. &nbsp;Five minutes in the microwave, and you’re done!

Tamarind Sauce | Tamarind Chutney

tamarind paste

water

Salt

Cayenne Pepper

agave nectar

Cumin

Coriander

Splenda

Mix water and tamarind paste together until all lumps have been dissolved.

Add all other ingredients.

Microwave for 5 minutes, stirring halfway through.

Taste and adjust. You want a good mix of hot (cayenne), sweet (agave &amp; Splenda), spiced (cumin &amp; coriander) and tart (tamarind).

Serve with fritters, latkes, tater tots, french fries, or use as a glaze for grilled meats and cooked chicken wings.

This easy tamarind sauce recipe is a deliciously sweet and sour condiment that can be used as a dipping sauce for samosa chaat or a marinade for meat and fish!

Easy Tamarind Sauce Recipe

Tablespoons concetrated tamarind paste

C boiling water (You can use less

Tablespoon jaggery, palm sugar or brown sugar

knob ginger (sliced thinly. Substitute

chili

½ Tablespoon light soy sauce

Remove 2 Tablespoons of Tamarind paste from the tamarind brick. (More or less- the tamarind is quite sticky so it&#39;s hard to be exact.)

Place the tamarind in a small bowl with 1 Cup of hot or warm water till the pulp has softened. (The water should have turned brown.)

Strain the tamarind liquid through a sieve, making sure to press out all the water.Note: you may need to massage the pulp with your hands to break the strings apart.

Discard the seeds and stringy bits left in the sieve. Keep the tamarind water for your sweet tamarind chutney (see below.)

Making tamarind water

Pour the tamarind water into a small saucepan, followed by the soy sauce, brown sugar, ginger and chili. Cook over medium heat to medium-high heat till thick and syrupy. I cooked mine for about 15-20 minutes but you can shorten the time if you want a thinner sauce.

Taste and if you&#39;ve boiled it down a bit too much (and it&#39;s become a bit salty), add more sugar and/ or more water.Note: remember to stir every now and then or the sugar will catch at the bottom of the pan!

Making tamarind sauce

Your snacks are incomplete without this flavorful chutney. Use it as a dip or sauce and we bet you will ask for more!

Homemade Zesty Tamarind Chutney Recipe

tamarind (seedless)

tsp red chili powder

tsp cumin powder (roasted)

ginger (grated)

salt (to taste)

fennel powder

tsp black salt (optional)

Soak the seedless tamarind in three cups of warm water for 30 minutes.

Mash the soaked tamarind with your hands and strain through a strainer.

Empty the pulp into a saucepan and add the crushed pieces of jaggery. Let the mixture boil and cook on low flame.

Add the spices and mix well. Taste for sweetness and add jaggery according to the sweetness preference.&nbsp;

Once the mixture achieves thick consistency, remove from the stove, and let it cool.

Once cool, transfer the chutney into airtight containers and store in the fridge for up to three months.

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Top 6 tamarind chutney recipes from across the web

The most viewed tamarind chutney recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tamarind Chutney

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The most viewed tamarind chutney recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine