TAMARIND CHUTNEY/IMLI KI CHUTNEY/SAUNTH CHUTNEY

TAMARIND CHUTNEY/IMLI KI CHUTNEY

Tamarind or Imli is very sharp-tasting because of its high tartaric acid content and is one of the most popular souring agents used in dishes in the majority of Indian food. South-India is famous for adding tamarind in maximum dishes. Sweet tamarind Chutney or Imli ki chutney is very famous and widely used in India especially with street foods. It can be enjoyed with samosa, Tikki, bread pakora, dahi Bhalla (Best Imli chutney for Dahi Vada), etc.

Who doesn’t love street food and one should always keep a stock of this chutney handy. Tamarind seems very moist but it acts as a preservative because of its high level of acidity. That’s why the imli chutney which Indian eating habits are preparing today can be used for more than 3-4 months if kept in an airtight container. Imli Ki Chutney or Tamarind Chutney is a sweet and tangy sauce made from tamarind extract complemented by ginger and spices, simmered in jaggery and is a must-have sauce for many Indian Recipes.

This is what an imli chutney with balance flavor looks like. This is also known as Saunth Chutney in various parts of India. Various other South-Indian Chutney like Peanut/Moongfali chutney & Mint coconut chutney are also available in the blog. Do you know that the tamarind tree (Tamarindus indica) is large and spreading, growing up to 20 meters in height. These trees provide a wonderful canopy of shade, punctuated by small clusters of red-striped, yellow flowers when in bloom. Tamarind Chutney recipe which we are presenting here today is North-Indian preparation & this kind of recipe generally call for a quantity of tamarind water, generally 2 tbsp to a cup. To make tamarind water from the hard tamarind block, break of walnut-size (2 cm diameter ball) & put it into a half a cup of hot water. Stir it around with a spoon & leave for about 15 mins. Strain the liquid off, squeezing the remaining pulp as dry as possible before discarding it. 

Ingredients:

2 lemon sized tamarind

1tbsp finely chopped ginger

1tbsp finely chopped green chili

1tbsp mustard oil

1tsp cumin seeds

1tbsp Raisins

5-6 tbsp jaggery powder

Water as required

Salt as per required

Recipe:

Add oil, chili & ginger in a pan. Fry all for 1 min.

Add tamarind pulp mixed in 3 cups of water.

Add raisins (You can add dry fruits of your choice) & let it cook for 1 min.

Now allow the tamarind juice cook in the pan on a medium flame for 3-4 mins.

As soon as batter starts thickening add jaggery powder & salt

& it is ready.

Check our other Variants of chutneys like Peanut Chutney & Mint-coconut chutney.
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