It’s simple to make tamarind chutney or Imli chutney, a tangy, sweet dipping sauce that goes great with handmade samosas or your favorite samosa chaat. This homemade chutney rivals what you can get at your neighborhood Indian restaurant and is superior to any store-bought chutney.
With its acidic, spicy sweetness and mouthwatering combination of tastes, it will transform any cuisine. Aside from the time for the ingredients to soak, putting this together takes less than 5 minutes!
This chutney has a distinctive flavor from jaggery, tamarind, and all the spices, which is what makes it so delicious. It’s also often known as sonth or saunth or simply meethi chutney.
That is, in all honesty, my favorite chutney. I always eat a lot of imli chutney whenever I eat paneer, aloo, or samosa tikka. It’s like I can never have enough of it.
The sweet and acidic flavors of this Sweet Tamarind Chutney are well balanced. It is used in several chaat dishes, such as dahi bhalla. For weeks, this chutney keeps well in the fridge. It can be made gluten-free by omitting the hing or using hing without gluten. It is also vegan.
Ingredients for Tamarind chutney
- 2.5 cup water
- 75 grams tamarind (seedless)
- 1 teaspoon of oil
- 1/4 teaspoon cumin seeds
- 110 gram jaggery
- 50 gram sugar
- 1/2 teaspoon cumin powder
- 1/2 teaspoon kashmiri red chili powder
- 1/2 teaspoon black salt
- 1/4 teaspoon salt
- 1/4 teaspoon red chili powder
- 1/2 teaspoon ginger (grated)
- A pinch of asafoetida
Instructions for Tamarind chutney
- Add 1.5 cups of water to the pan with the seedless tamarind. Heat it up and bring to a boil. As it begins to boil, immediately turn off the heat, cover the pan with a plate, and let it sit there for 20 to 25 minutes.
- Transfer the ingredients to a blender, and process until a smooth paste is formed.
- To remove all the fibre, strain the mixture through a sieve. While sifting the mixture, add an extra 1/2 cup of water.
- Now set a kadai or wok to medium heat and add oil. Asafoetida and cumin seeds are added; allow the cumin seeds to sputter.
- Mix in the tamarind paste that has been made. I increased the water here by 1/4 cup. Mix thoroughly.
- Jaggery and sugar should be combined for two to three minutes, or until the jaggery and sugar are dissolved.
- Add salt, kala namak, red chilli powder, ginger powder, cumin powder, and kashmiri red chilli powder after that. Combine everything thoroughly.
- Until the chutney thickens, simmer it on medium heat for about five minutes. Taste the food and adjust the sweetness as necessary. For thicker chutney, you can boil the mixture longer. As I don’t like it particularly thick, this was ideal.
- Chutney should be allowed to cool before being refrigerated in an airtight glass container. Serve sweet tamarind chutney with chaats, samosas, and other snacks.
- Before mixing the tamarind, make sure to soak it in hot, boiling water for at least two hours.
- You can adjust the sweetness to your preferred level. For further heat, don’t hesitate to add additional chilli powder. Adding additional garam masala might also be great if you like your chutney with a bit more oomph.
- To make the chutney gluten-free, use asafoetida made without gluten.
- Dates, raisins, and melon seeds are additional ingredients. For more information, please refer to the recipe post.
This chutney is frequently offered with Indian chaat, munchies, and appetisers.
Serve this dish with paneer tikka and samosas. Use it on the vada pav.
Alternatively serve it with samosa chaat, raj kachori, aloo tikki, dahi bhalla, etc. It works well on everything.
- Calories: 521kcal
- Carbohydrates: 124g
- Protein: 1g
- Fat: 2g
- Sodium: 909mg
- Potassium: 220mg
- Fiber: 2g
- Sugar: 121g
- Vitamin A: 222IU
- Vitamin C: 1mg
- Calcium: 59mg
- Iron: 2mg
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