Tamarind Chutney
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 chaat.
Servings 20
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.