Tamarind Chutney | Imli ki Khatti Meethi Chutney
Tamarind chutney is also known as imli ki khatti meethi chutney, red sweet chutney, imli ki gurh wali chutney, saunth chutney or sonth chutney in north India. Tamarind chatni is slightly thick with smooth texture. It has a sourness taste of tamarind with sweetness of jaggery and mild spicy coming from Indian spices. Tamarind chatni is quick, easy and delicious to prepare with basic ingredients available at home such as tamarind, jaggery, red chilli powder, dry ginger powder, roasted cumin powder, black salt and salt.
Tamarind chutney is easily available in market but preparing it at home is very easy, hygienic, pure, fresh and cheap. You can also change the proportion of spices used in making tamarind chutney according to your taste which means no compromise in taste.
Tamarind chutney can also be prepared with dates instead of jaggery. It is versatile chutney which can be used in many other chat recipes. Whenever I plan my favorite snacks or chaat for parties or as a evening snacks, than I usually prepare this chutney a day before and refrigerate it. This really makes my next day work easy. Tamarind chutney can be served with almost all Indian snacks but most popular snacks are panipuri, bhel puri, sev puri, aloo tikki, dahi wada, khasta chat, chole tikki,samosa, or pakora.
Tamarind chutney can be stored in air tight container for 15-20 days in the fridge and for 1-2 months in freezer. If you are looking for more chutney recipes then do check mint coriander chutney, raw mango chutney, green coriander chutney, tomato sauce and coconut chutney.
Tamarind Chutney step by step video recipe
Imli ki Khatti Meethi Chutney step by step written recipe
- Tamarind | Imli - 100 Gram
- Jaggery | Panela - 100 Gram
- Red Chili Powder - ¼ Teaspoon
- Dry Ginger Powder - ¼ Teaspoon
- Roasted Cumin Powder - ¼ Teaspoon
- Coriander seeds - ¼ Teaspoon (Optional)
- Black Salt - ¼ Teaspoon
- Salt -To taste
- Water - as required
- Heat 1 cup water in a pan.
- Add tamarind in hot water and keep stirring with a spoon.
- Medium the flame and cover the pan with the lid for 2-3 minutes, stir twice or thrice in between.
- Now put off the burner and let the tamarind pulp cool.
- When cooled, strain the pulp with the help of the sieve.
- Again put on a burner, place a pan and pour the filtered pulp in it.
- Now put pieces of jaggery in the pulp and stir till they dissolve in the pulp as shown in video.
- When the jaggery and pulp mixes well, put off the burner and add spices, add red chilli powder, dry ginger powder, roasted cumin powder, coriander seeds, black salt & white salt according to taste.
- Stir the pulp with jaggery and spices very well. Let it cool down.
- Our Tamarind Chutney is ready, you can store it in an air tight glass bottle for around 15 days.
Taste: Sweet and sour
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