Tamarind Chutney Recipe | How to make Imli Chutney | Startup Cooking

 TAMARIND CHUTNEY RECIPE | HOW TO MAKE SWEET TAMARIND CHUTNEY | STARTUP COOKING

Here with another condiment recipe for chaat, Tamarind chutney or Imli ki chutney which is sweet, sour and tangy sauce made from tamarind extract, grated jaggery and some spices. It is an essential dip for most Indian chaats like samosas, pakodas, bhel puri, etc., 

Tamarind fruit is very rich in flavonoids and polyphenols, which are excellent for controlling the levels of HDL, LDL and triglycerides in blood. 

Tamarind chutney stays good and can be stored in refrigerator for 1 week. Try this Tamarind chutney recipe and serve it with all the snacks. Follow my step by step photo recipe to prepare Sweet Tamarind Chutney. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

Try my other condiment recipes

• Ginger Garlic paste
• Tamarind Chutney
• Green Chutney

RECIPE FOR SWEET TAMARIND CHUTNEY

Coarse        : Condiment

Cuisine       : Indian

Author        : Jayashree Karthik

Prep Time   : 5 min

Cook Time  : 25 min

Total Time  : 30 min

INGREDIENTS

• 1/2 cup tamarind - seedless

• 1/2 cup jaggery - grated

• 1/2 tsp red chilli powder

• 1/2 tsp roasted coriander powder

• 1/2 tsp roasted fennel seed powder

• 1/2 tsp roasted cumin seed powder

• 1/2 tsp ginger powder

• 1/8 tsp hing

• salt to taste

• 2 cup water

PROCEDURE

• soak tamarind and dates in enough water for overnight

• squeeze the tamarind with your hands and strain the liquid using strainer

• discard the tamarind pulp and keep the tamarind water aside

• heat a pan in the low medium flame

• add tamarind water and mix well

• bring it to boil for 1 minute

• now add grated jaggery, red chili powder, coriander powder, fennel seed powder, cumin powder, ginger powder and hing

• also add 2 cups of water and mix well

• cook the chutney on low medium flame for 10-15 minutes or until the chutney starts to thickens

• keep stirring at regular intervals

• once the chutney starts to thickens, cook for another 1 minute and then switch off the flame

• cool down the chutney completely

• store in a clean glass jar and refrigerate for 1 month

• use this tamarind chutney for North Indian snacks and Chaats

• Enjoy !

NOTES

1. the consistency of the chutney should be not too thick nor too thin
2. adjust spices and salt according to your taste

Sweet Tamarind Chutney With Step By Step Photo Recipe

soak tamarind in enough water for 24 hours

squeeze the tamarind in your hands

drain the tamarind extract using strainer and discard the pulp

tamarind extract is ready

add tamarind extract in to the pan

bring it to boil for 1 minute

add grated jaggery and mix well

add red chili powder, coriander powder, cumin powder, fennel seed powder, ginger powder, hing and salt

mix well

add 2 cup water

mix well

cook on low medium flame and keep stirring at regular intervals

turns thick and continue to cook for another 5 minutes

switch off the flame

should be pouring consistency

Tamarind Chutney