Name: Tamarind Chutney Recipe, Imli Chutney, How to Make Tamarind Chutney
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: Tamarind – 1 cup; Red chilli powder – ½ tsp.; Cumin powder (roasted – 1 tsp.); Sugar – 2 tsp.; Jaggery – ½ cup; Black pepper powder – ¼ tsp.; Cloves – 2-3; Vegetable oil – 1 tsp; Warm water – 2 cups; Salt to taste.

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Tamarind chutney or Imli Chutney is has a flavor which has mouth tangling combination of sweet and sour. Imli Chutney Recipe serves great for the people who love to eat tamarind during their early pregnancy. It can be taken with breakfast recipes like idli and dosa.

In tamarind chutney, we have used jaggery which is the pure form of sugar and we all know jaggery doesn’t contain any kind of chemicals when compared to sugar. Also, it will help in reducing tangling flavor and helps in giving sweet flavor.

When it comes to street food, one can find this recipe added in a samosa, kachori, pani puri etc. As this is the combination of sweet and sour, this can be preserved for 2-3 months when stored in a refrigerator. When this recipe is made for dipping, the concentration of tamarind pulp must be thick.

With small modification in Imli Chutney, we can even make tamarind juice by adding ice cubes.

Contents

Tips to help you make a delicious Tamarind Chutney at home:

Use fresh tamarind: Use fresh tamarind pulp for the best flavor and texture. If fresh tamarind is not available, you can use tamarind concentrate or paste.
Soak the tamarind: Soak the tamarind in warm water for at least 30 minutes to soften it and make it easier to extract the pulp.
Strain the tamarind: After soaking, strain the tamarind pulp through a fine mesh strainer to remove any fibers or seeds.
Use the right amount of jaggery or sugar: The sweetness of the chutney depends on the amount of jaggery or sugar used. Start with a small amount and adjust to taste.
Add spices: Add spices such as cumin, coriander, and chili powder to the chutney to add depth of flavor and spice.
Blend well: Blend the ingredients well in a blender or food processor to create a smooth, creamy texture.
Store properly: Tamarind chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.

By following these tips, you can make a delicious Tamarind Chutney that is perfect to add flavor and spice to your favorite Indian snacks. Enjoy!

Tamarind Chutney Recipe, Imli Chutney, How to Make Tamarind Chutney

Tamarind chutney or Imli Chutney is has a flavor which has mouth tangling combination of sweet and sour.

Course Chutney

Cuisine Indian

Keyword Tamarind Chutney Recipe

Prep Time 10 minutes

Cook Time 15 minutes

Soak 30 minutes

Total Time 25 minutes

Servings 1 Small Container

Calories 140 kcal

Author Uppada Lakshmi

Ingredients

Tamarind – 1 cup
Red chilli powder – ½ tsp.
Cumin powder roasted – 1 tsp.
Sugar – 2 tsp.
Jaggery – ½ cup
Black pepper powder – ¼ tsp.
Cloves – 2-3
Vegetable oil – 1 tsp
Warm water – 2 cups
Salt to taste.

Instructions

How to Make Tamarind Chutney:

Soak the tamarind (seeds removed) in water for 30 minutes.
Fry the cloves for 30 seconds in a pan by adding 1 tsp. oil
Take out the pulp and squeeze the juice.
Add sugar, jaggery, black pepper powder, red chilli powder, cloves, roasted cumin powder and salt
Cook the mixture for 5 more minutes on medium flame.
Remove from flame and let it cool.
On cooling, blend the above thick content in a blender
Cook the blended content furthermore until it becomes thick.
Tamarind chutney is ready to serve. It tastes good with idli, dosa etc.