Imli Chutney | Tamarind Chutney
Imli Chutney is a delightful combination of sweet, spicy, and tangy flavors. Enjoy your homemade Tamarind Chutney with snacks, chaats, or as a flavorful addition to various dishes!
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
Course Side Dish
Cuisine Indian
1 bowl
1 fine mesh seive
1 pan
- 1 cup tamarind
- 1 cup jaggery
- 1 1/2 cups water
- 1 tsp fennel seeds
- 1 tsp fennel powder
- 1 tsp cumin powder
- 1/4 tsp red chili powder
- 1/4 tsp asafoetida (hing powder)
- 1 tsp dry ginger powder
- 1/4 tsp black salt
- 1/4 tsp regular salt
Preparation
Soak the tamarind in warm water for about 30 minutes.
1 cup tamarind, 1 1/2 cups water
Squeeze and extract the pulp, removing any seeds or fibers.
Cooking
In a saucepan, combine tamarind pulp and cook till the raw smell disappears.
1 cup jaggery
Add jaggery and cook on medium heat, stirring continuously until the jaggery dissolves.
Add fennel seeds, fennel powder, cumin powder, dry ginger powder, red chili powder, asafoetida (hing powder), black salt, and regular salt to the mixture.
1 tsp fennel seeds, 1 tsp fennel powder, 1 tsp cumin powder, 1/4 tsp red chili powder, 1/4 tsp asafoetida (hing powder), 1 tsp dry ginger powder, 1/4 tsp black salt, 1/4 tsp regular salt
Adjust the consistency by adding water as needed. It should be thick yet pourable.
For a smoother texture, you can strain the chutney to remove any remaining fibers or particles.
Allow the chutney to cool completely. It will thicken further as it cools.
Store in airtight containers in the refrigerator. It can be kept for a few weeks.
Keyword imli chutney, indian side dish, side dish, tamarind chutney