Tamarind Chutney is a sweet and sour Indian style sauce. It is also known as Imli Ki Khatti Meethi Chutney for its sour, sweet and spicy flavors. This chutney is an essential part of any street style chaats.
Tamarind chutney is a versatile dip used with most of the Indian style street chaats. There are different variations to this chutney, wherein dates are used instead of jaggery as a sweetener.
How to serve Tamarind Chutney ~ Imli Ki Khatti Meethi Chaat Chutney?
- Dahi Vada – Dahi vada is almost incomplete without a generous drizzle of this khatti meethi chutney. The consistency of the chutney can be altered if you wish to have a flowy sauce by adding boiled and cooled water in a separate container.
- Samosas & Pakora – Samosas and Pakoras tastes best when served with Imli ki chutney.
- Bhel Puri, Aloo Chana Chat & other chats.
- Chilled drink – Add 2 tablespoons of tamarind chutney to a glass and fill with ice cubes and chilled soda. This makes a refreshing drink.
How to store Imli Ki Khatti Meethi Chutney?
Firstly, cool the tamarind chutney to room temperature. Then pour it into a dry air-tight glass container and store it right away in the refrigerator. This chutney stays good for up to 2 weeks. If you need to store it for longer than this, transfer the chutney to a freezer-proof container and freeze up to 2 months.
Tamarind Chutney ~Imli Ki Chutney Video
Tamarind Chutney
Ingredients
- 1 cup dry tamarind pulp washed
- 1 cup grated or crushed jaggery
- ½ teaspoon black pepper powder
- 1 teaspoon red chili powder
- ½ teaspoon ginger powder
- ¾ teaspoon cumin powder
- ½ teaspoon black salt or Himalayan salt
Instructions
- Wash 1 cup tamarind pulp under running water. Add 2 cups boiling water and soak for 30 minutes.
- Mash the soaked pulp with the water to release all the pulp. Keep a strainer on a saucepan and strain all the tamarind pulp into it. Add ½ cup of more water to strain all pulp. Discard the pulp.
- Turn on the heat and start boiling the tamarind water. Once it starts to boil, add 1 cup grated jaggery, 1 teaspoon red chili powder, ½ teaspoon black pepper powder, ½ teaspoon ginger powder, ¾ teaspoon roasted cumin powder, and salt.
- Cook the chutney on a slow flame for 20 minutes or until you get the desired thick consistency.
- Cool the chutney to room temperature and store in an air-tight glass container. It can be refrigerated for 2 weeks.
- Serve the tamarind chutney with samosas and drizzle on any type of chats.
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