Tamarind Chutney

Tamarind Chutney, commonly known as Imli ki chutney, Meethi chutney or Saunth chutney is a spiced, sweet and tangy sauce, which is a staple for all kinds of Indian chaats and snacks. Indian chaats are incomplete without a flavoursome chutney to go with them and this one goes perfectly.

Tamarind Chutney is made with tamarind for the tanginess, and the dates and jaggery which give it a sweetness to balance the sourness along with spices to give the right hint of chilli. This chutney is a bit on the sweeter side, but you can adjust if needed by using less jaggery.

It’s best to use tamarind thats in dried or block form for this chutney as the flavours are more intense but if you can’t find it in a block form, then a paste will do. I would highly recommend not to use Tamarind concentrate as these can be thick and mushy and can give the chutney an unpleasant colour.

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HELPFUL TIPS AND TRICKS OF MAKING TAMARIND CHUTNEY:

• The consistency of the chutney will be thick once you strain it. If you are planning on storing it, its best to store it in this form. For usage, I like mine to have a nice pouring consistency so that it’s easily pourable over chaats or when served as a dipping sauce. If you prefer a thicker chutney, reduce the amount of water.
• Golden raisins are commonly added to this chutney, to give extra sweetness and texture, if you want you can add some.
• This chutney keeps well in the fridge for up to a month. It also freezes very well, I find it most convenient to freeze in ice cube trays, after a day I remove the cubes and store them in a zip lock bag in the freezer for up to 6 months.

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Tamarind Chutney

Serves: 2 cups Prep Time: 10 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 75 grams tamarind, deseeded
• 200 grams dates, deseeded
• 1/4-1/2 cup jaggery, grated or powder
• 1.5 tsp chilli powder
• 1 tsp roasted cumin powder
• 1 tsp fennel powder
• 1/2 tsp black salt
• 1/2 tsp ginger powder
• Dash of asafoetida (hing)
• 1/2 tsp salt

method

1. In a large heavy bottom pan, add the tamarind and dates along with 4 cups of water. Bring to a boil.
2. Reduce the heat and add the asafoetida and all the spices and season with salt. Simmer for 30-35 minutes or until the dates and tamarind are very soft and mushy. 
3. Add 1/4 cup of grated jaggery, mix well until dissolved. Taste and add more jaggery if needed. Switch off the gas and let the mixture cool completely.
4. Now transfer the mixture to a blender and blend until smooth and strain. 
5. Transfer to an airtight container and refrigerate. This can be stored in the fridge for up to 3 weeks or you can freeze it for up to 6 months.

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