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The most popular chutney- Tamarind Chutney.
Full of flavor
Tangy dip
Sweet & savory taste
Vegan chutney
Tamarind Chutney means "Imli Chutney" in Hindi. Chutney is an essential ingredient in dishes like Dahi vadas, Gol gappa, Bhel puri, Samosa, Kachori, Parathas and many more....
Sweet & savory tangy Tamarind Chutney is made with tamarind, jaggery and powdered spices! The perfect balance of sweet and spicy flavor.
The recipe is easy to prepare and irresistible. Chutney is an essential ingredient in dishes such as Dahi Vadas, Gol Gappa, Bhel puri, Samosa, Kachori, Parathas and many others.
It has a distinct flavor from all spices. I use it all the time in my recipe as I always store it in the fridge for instant use. I recently shared a recipe for Dal Kachori. So many people have asked me for the tamarind chutney recipe as well. So, I think this is a better time to write a chutney lover recipe.
For this recipe, I used seedless tamarind. It is readily available in stores or at Indian grocery stores. The tamarind is soaked in warm water and the juice is then extracted and used in a recipe. Some certain spices can be eliminated as per your taste. The main ingredients are tamarind, jaggery and ginger powder.
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Note- Ginger powder has a specific flavor and is a healthy option to keep you warm from the inside. I made this chutney (sauce) simple and quick, but there are so many other recipes you can add to it with different ingredients. Just like instead of powdered ginger, you can add Garam masala to it. Red chilies can be eliminated with a mild paprika powder.So, let’s get started,
Yield – 1 bowl
Timing – 10 minutes
Prep time – 15 minutes
Total- 25 minutes
Ingredients:
Tamarind- 20 gm
Jaggery powder- 4 tbsp
Sugar- 1 tsp
Red chili powder- ¼ tsp
Cumin powder- ¼ tsp, roasted
Chat masala- ¼ tsp
Salt – ¼ tsp
Black salt- ¼ tsp
Ginger powder- ¼ tsp
Water as required for soaking
Method-
Step 1
Add seedless tamarind in a bowl and soak the tamarind in hot water for 10-15 minutes. Then, extract the tamarind juice and separate the fibers from it.
Step 2
Heat a pan and pour in the extracted tamarind. Bring it to boil. As soon as it comes to boil, turn on the flame over medium heat. Add jaggery powder, sugar, red chili powder, cumin powder, chat masala, salt, black salt, and ginger powder. Mix well.
Cook until it becomes semi thick. Check the taste and adjust the sweetness accordingly. Now, turn off the flame. Cool the sauce and store in an airtight glass container. It can also be served with Kachori, Gol Gappa etc. When it cools down, it becomes thicker.
It tastes good, looks good and smells so good!!
Storage- Stay good in the refrigerator for weeks.
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