Imli (Tamarind) Chutney Recipe

Tamarind Chutney is one of the all time favorites amongst Chutneys. You can serve it with appetizers, make chaat with it, it goes well with samosa, pakoras or kachori. It is an excellent condiment to dip any fried snack.  
Tastes great as marinade for meats or use it as sauce over cooked meats. You can make a large quantity and freeze it so it is readily available at all times.


INGREDIENTS

 Tamarind pulp     6 tbsp
 Water                 2 cups
 Sugar /Jaggery    1½ Cups (or as per your taste)
 Ginger powder     ½ tbsp
 Cumin powder     1 tbsp
 Garam masala     1/2 tbsp
 Red chili powder  ½ tbsp
 Salt                     1 tbsp


METHOD

1. Soak the tamarind in hot water for 20 minutes
2. Once softened, strain the mixture through a fine sieve and remove the seeds
3. Place a frying pan over medium heat and add the water, tamarind pulp and sugar
4. Bring the sugar and tamarind to a boil and simmer over a low heat until the mixture becomes shiny and the sugar is completely dissolved
5. Add all the rest of the ingredients and Simmer for 5 minutes
6. Allow it to cool
7. Tamarind chutney is ready to serve

Tamarind Chutney has a long shelf life and should be kept refrigerated. It also freezes very well.