My Yummy Recipes: How to make Tamarind Chutney at home | Imli Ki Chutney

A sweet dip sauce which is must for all most all Indian snacks is nothing but sweet tamarind chutney, also called as Imli ki chutney or Imli ki meethi chutney.

It is a sweet and tangy chutney made using tamarind, fresh dates, jaggary and spiced with dry ginger powder, and red chili powder.

Tamarind gives the sour taste and it is balanced with the sweetness of the jaggary and fresh dates and mild hotness from spices.

Even though this recipe is as simple as mixing jaggary and spices into a tamarind puree, its taste secret lies in use of black salt. The combination of jaggary and black salt provides a taste and flavor that no other ingredient can.

Ingredients

Tamarind - 200 grams (soaked in hot water for about 20 minutes)
Jaggary - 1 cup (crushed) (or Sugar - 1 cup)
Fresh Dates - 5 to 6 (finely chopped)
Ginger Powder (Dry) - 1/2 Teaspoon
Regular Salt - 1/2 teaspoon
Black Salt - 1/2 Teaspoon
Green Cardamom Powder - 1/4 Teaspoon
Chat Masala Powder- 1/2 Teaspoon
Red Chili Powder - 1/2 Teaspoon

Direction/Method

Soak 200 grams of tamarind soaked in hot water for about 20 minutes.
In a pan, add soaked tamarind, 6 finely chopped fresh dates and a cup of jaggary.
Add some water and cook them for about 5 to 6 minutes on a medium flame.
After 6 minutes, add 1/4 teaspoon of red chili powder, 1/2 teaspoon of dry ginger powder, and 1/2 teaspoon of chat masala powder and 1/2 teaspoon of regular salt.
Add 1/2 teaspoon of black salt.
Mix them well and keep boiling until it becomes little thick consistency and smooth in texture
When the tamarind chutney is done, add 1/4 teaspoon of green cardamom powder and mix them well.
Switch off the flame and strain this into a bowl using a strainer.
Keep mixing it until all the paste goes inside the bowl until all the pulp remains outside.

That's it!!! Tamarind Chutney is ready…

You can prepare this chutney in advance and refregirate it in an air tight container which provides a long shelf life and can be preserved for months.

Tamarind chutney is often used in north Indian chat snacks like aloo tikki, dahi papadi, dahi vada, samosa chat, or just samosas, kachoris, pakodas, onion pakodas, bhajiyas, pani puri, bhel puri and many others.