Tamarind chutney or imli ki chutney is exotic condiment known for its sweet and sour taste. This chutney is very famous in India and serves with almost every snacks and street food. It’s texture is same like ketchup. Tamarind chutney is made from tamarind puree, jaggery and spices. This chutney is very easy to make and can be stored for months in refrigerator. So let get started.
- 1/2 Lb tamarind
- 2.5 Cups water
- 2 Cups grated jaggery
- 2 Tablespoons roasted cumin powder
- 2 Teaspoon black cardamons powder
- 1 Teaspoon fennel seed powder
- 1 Teaspoon red chili powder
- 1 Teaspoon black salt
- 1 Teaspoon dry ginger powder
- Salt to taste
Soak tamarind for 3-4 hours or overnight in some water. Mash it and strain it by adding some water slowly to get its pulp. In a pan, add tamarind pulp and jaggery. Let it come to a boil. Now turn the heat on low and add all the spices except cumin powder. Cook the chutney on low to medium flame to get a ketchup like consistency. Stir occasionally. Add cumin powder and cook for another 1 minute. Let it cool and store in air tight glass container in refrigerator. Serve as dip or topping with your favorite snacks.