Imli/Tamarind Chutney Recipe is the sidedish, that can be served with any snack as a dip. It is a sweet and sour chutney, that is a dip, which enhances the taste of any dish when served along. Imli/Tamarind Chutney Recipe is the famously know dish which is complimenting many dishes from years long undisputedly.
Imli/Tamarind Chutney Recipe has a wide importance in Indian cuisines and is similar to the sauces that are made in other subcontinents. In India every snack or dish is incomplete without a Chutney know as dip. Snacks are teamed with different kind of chutneys depending upon its flavour combination.
Some of the most loved Indian dips/chutneys are Coconut Chutney, Peanut Chutney and Imli/Tamarind Chutney, which is the most favourite of all and each and every snack dish is incomplete without it.
In India every snack is complemented by the Imli/Tamarind Chutney due to its sweet and sour taste, which brings life to any dish served along with it. Serve it with any chat, snack, or along with panipuri, etc.
Imli/Tamarind Chutney Recipe
Equipment
- Mixer Grinder
- Sauce Pan/Pan
- Seive
Ingredients
- 80 gms Imli/Tamarind
- 2 Cups Water
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tsp Corainder Seeds
- 1 tsp Asafoetida(Hing)
- 1 tsp Ginger Powder
- 1 tsp Red Chilli Powder
- 1 tsp Garam Masala
- 150 gms Jaggery
- 1/2 tsp Black Salt
- 1/2 tsp Table Salt
Instructions
- To start making the Imli/Tamarind Chutney Recipe, soak imli/tamarind in sufficient water for 30 mins approximately.
- Discard the impurities well, then squeeze the tamarind/Imli and collect the pulp by straining it. You can add some more water to the left over tamarind/imli to yield more pulp.
- In a pan, heat oil at medium flame, add mustard seeds, cumin seeds and coriander seeds, saute for 30 secs. Then add in the tamarind/imli pulp.
- Give it a boil, then add Asafoetida, Ginger Powder, Red Chilli Powder and Garam Masala, mix it well.
- Simmer it for 3 mins, then add black salt and table salt, mix it again. Simmer it for another 5 mins, till it get thickened or gets the saucy consistency. Then turn off the flame.
- Let it cool, then store it. You can store it for more than a week in refrigerator and serve whenever required.
- It can be served with Chats, Samosas, Kachoris, or any other snack as a dip.
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