Tamarind Chutney is also known as Imli chutney (Imli is the Hindi word for tamarind). Tamarind chutney is a spiced, sweet and tangy sauce served with Indian chaat snacks or fried snacks like samosa, kachori or pakoda.
- ½ cup seedless tamarind – tightly packed (imli)
- 1.75 cups water or add as required
- ½ teaspoon cumin seeds
- ½ inch ginger
- 1 pinch asafoetida (hing) or heeng powder
- ¼ teaspoon red chilli powder
- ½ cup jaggery powder or as per taste
- 1 teaspoon oil – any neutral tasting oil
- Himalayan Pink Salt or common salt
- Soak the tamarind in water, overnight or for 4 to 5 hours.
- With your hands, squeeze the pulp from the tamarind in the same bowl or pan. Strain the pulp and keep aside.
- Heat oil in small pan. Fry the cumin seeds first. Keep the heat to a low. Then add grated ginger and then add asafoetida (hing) and red chilli powder. Mix well.
- Then add the strained tamarind pulp. Cook for 2 to 3 mins.
- Add the jaggery and salt. Mix well. Simmer for 4 to 5 minutes or more time until the consistency thickens.
- When cooled, store the chutney in an air-tight dry jar or container. Refrigerate and serve whenever required.
Buy the ingredients to make Red Tamarind Chutney here: