Tamarind chutney recipe

13 Apr Tamarind chutney recipe

Last Updated on July 6, 2021 by blessmyfoodbypayal

Tamarind chutney recipe | imli ki chutney | sweet and sour tamarind chutney with step wise video and pictorial method is made using simple and regular ingredients and without dates.

Tamarind chutney recipe | imli ki chutney | sweet and sour tamarind chutney is the soul of almost all indian chats. Tamarind chutney coupled with green chutney spread over any street food or chaat is sufficient enough to  bring a buzz in your mouth.

Usually this sweet and sour tamarind chutney is made with dates and jaggery. We have substituted dates and jaggery with raisins and sugar respectively. Choice is yours depending upon the availability of ingredients.

This chutney goes well with samosa, chat, ram ladoo/lakhanpur de bhalle, sandwich, dahi vada, bhel puri, aloo chat, aloo tikki, papdi chat, bread rolls and the list is endless.

Also have a look at other chutney recipes like Imli Aur Pyaz Ki Chutney, pudina anardana chutney, Chashni Chutney, walnut chutney, apple chutneye apple chutney Green chutney recipe  and muli pudina chatni recipe.

Step wise pictorial method of Tamarind chutney recipe

1. Take tamarind in the bowl and add boiled water in it. Soak it for 15 to 20 minutes.
2. Now mash the tamarind with finger tips to take maximum pulp out of it. Don’t worry, temperature of water must have come down by now. If water is still extremely hot, use some spoon or spatula.
3. Take a bowl and place a sieve over it. Transfer the mashed mixture into the sieve & saute it so that all the tamarind water drains into the bowl. Discard the remains left in sieve.
4. Take a pan and transfer the tamarind water into it.
5. Add all the ingredients mentioned in the ingredients list except raisins.
6. Cook for 5 minutes on medium heat. But keep stirring at intervals.
7. Add raisins and cook for another 10 minutes on the same heat with intermittent stirring.
8. Switch off the heat and let the mixture cool down completely.
9. Tamarind chutney is ready.
   

STORAGE OF TAMARIND CHUTNEY

• Tamarind chutney should be kept in refrigerator after pouring it into a clean glass jar.
• It remains good for up to 3 months.

NOTES

1. Roasted cumin powder is made by roasting cumin seeds on hot tawa and thereafter grinding them.
2. In place of ginger, you can use dry ginger powder (sonth) too.
3. Chutney on cooling & thereafter on refrigeration will turn more thick so don’t cook it too much under the impression that it has not attained the complete thickness.
4. While using if you feel that chutney is too much thick, just dilute it with few drops or spoons of water until it reaches the consistency of your choice and requirement.

Tamarind Chutney recipe – recipe card

Tamarind chutney recipe | imli ki chutney | sweet and sour tamarind chutney

blessmyfoodbypayal

Tamarind chutney recipe is a sweet and sour condiment which is the soul of almost all indian chats.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Condiment

Cuisine Indian

Ingredients

  

• 1/2 cup tamarind/imli
• 1/2 cup sugar or jaggery
• 1/2 inch ginger grated
• 1 tsp cumin powder roasted
• 1/2 tsp fennel powder
• 1/2 tsp red chilli powder
• 1/4 tsp asafoetida
• 1/2 tsp black salt
• Salt to taste
• 2 tbsp raisins
• 1.5 cup water boiling hot

Instructions

 

• Take tamarind in the bowl and add boiled water in it.
• Soak it for 15 to 20 minutes.
• Now mash the tamarind with finger tips to take maximum pulp out of it. Don't worry, temperature of water must have come down by now. If water is still extremely hot, use some spoon or spatula.
• Take a bowl and place a sieve over it.
• Transfer the mashed mixture into the seive & saute it so that all the tamarind water drains into the bowl. Discard the remains left in sieve.
• Take a pan and transfer the tamarind water into it.
• Add all the ingredients mentioned in the ingredients list except raisins.
• Cook for 5 minutes on medium heat. But keep stirring at intervals.
• Add raisins and cook for another 10 minutes on the same heat with intermittent stirring.
• Switch off the heat and let the mixture cool down completely.
• Tamarind chutney is ready.

Notes

1. Tamarind chutney should be kept in refrigerator after pouring it into a clean glass jar. It remains good for up to 3 months.
2. Roasted cumin powder is made by roasting cumin seeds on hot tawa and thereafter grinding them.
3. In place of ginger, you can use dry ginger powder (sonth) too.
4. Chutney on cooling & thereafter on refrigeration will turn more thick so don't cook it too much under the impression that it has not attained the complete thickness.
5. While using if you feel that chutney is too much thick, just dilute it with few drops or spoons of water until it reaches the consistency of your choice and requirement.

PIN IT FOR LATER

YOUTUBE

For more easy and interesting recipes, please do visit our YouTube Channel and do subscribe it and also hit the bell icon. It’s free. Gratitude for subscribing.