Sweet Tamarind Chutney | Sweet Imli Chutney - The Whisk Addict

Sweet Tamarind Chutney | Sweet Imli Chutney

Sweet Tamarind Chutney aka Imli chutney is a sweet and sour tamarind chutney which a quintessential part of every chaat recipe across India. This recipe is street style Halwai style meethi imli chutney recipe.

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Course: Dippping Sauce

Cuisine: Indian

Keyword: Chaat Recipes, Chutney, Condiments, Indian Chaat

Prep Time: 5

Cook Time: 12

Soaking Time: 30

Total Time: 47

Servings: cups

Calories: 515kcal

Author: Aayushi Patel

Equipment

1 Blender
1 Bowl
1 Strainer
1 Heavy Bottom Pan

Ingredients

100 gms Tamarind
2 Cups Water We will use water in 2 parts of the recipe 1 cup each.
1 Tablespoon Oil
½ Teaspoon Cumin Seeds
½ Teaspoon Fennel Seeds
⅛ Teaspoon Asafetida
1 Cup Jaggery
½ Cup Sugar
1 Teaspoon Kashmiri Red Chili Powder
¼ Teaspoon Garam Masala
½ Teaspoon Cumin Powder
½ Teaspoon Ginger Powder
¼ Teaspoon Dry Mango Powder
½ Teaspoon Black Salt
½ Teaspoon Salt

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Instructions

In a cup add seedless tamarind. To this add hot water and soak it for up atleast 30 minutes.
Once, the tamarind is soaked, using your hands squeeze the pulp, and check if there are any seeds of tamarind, if yes, take them out and discard them.
Now add the softened tamarind, along with soaked water in a blender jar. Blitz until pureed.
Place a fine mesh strainer over a bowl, and transfer the prepared tamarind pulp on to the strainer and strain it. Leave it aside.
Now in a heavy bottom pot, add oil. Once hot add cumin seeds, fennel seeds and asafetida.
Once the cumin seeds splutter, add the prepared tamarind pulp, along with 1 cup of water.
To this add jaggery powder, sugar, salt, black salt, cumin powder, Kashmiri red chili powder, garam masala and amchur (dry mango powder). 8. Mix everything well, and let the chutney simmer on a low flame.
The sugar naturally acts as a preservative for the chutney, and it keeps well in the refrigerator for weeks.
Simmer until the chutney thickens as per the consistency you like.

Notes

Make sure to remove all the tamarind seeds before blitzing the tamarind pulp. The tamarind seeds will add bitterness and will ruin the taste of the chutney.

The tamarind naturally has a lot of fibrous strands, so make sure you strain it, after extracting the tamarind pulp.

Cook the chutney on a low flame, until it thickens.

You can use cayenne pepper to the chutney if you like the chutney spicy.

Use a clean and dry spoon to increase the longevity of the chutney's shelf life.

Nutrition