TAMARIND CHUTNEY
Imli chutney is a popular condiment used to make Indian chaats. This tamarind chutney is great on flavors and is finger licking good. Instructions included for pot and pressure cooker methods.
Provided by Swasthi
Categories Condiment
Time 30m
Number Of Ingredients 12
Steps:
- To a bowl, add tamarind, dates, jaggery, 2 cups water and red chilli powder.
- Pour 1 cup water to your pressure cooker, place a rack/ trivet. Keep the bowl of ingredients inside. Cover the bowl. Cover the pressure cooker.
- Pressure cook for 3 whistles on a medium heat. If using Instant pot, press the pressure cook button and set the timer to 9 to 10 minutes.
- Once done, wait for the pressure to release completely. Remove the bowl and add all of the spice powders. Mix and cover immediately so the flavors will be absorbed.
- Cool this completely. Using a masher, mash it very well or blend in a blender. Place a strainer over a large bowl and add the cooked tamarind paste. Pass it through the sieve. Taste test and add more salt and spice if needed.
- Store tamarind chutney in a clear jar and refrigerate.
- Optional: Heat half tsp ghee in a pot. Add hing to it.
- Pour water to the pot. Deseed the tamarind and dates if any. Add them to the pot. Also add jaggery.
- Boil all the 3 ingredients until dates & tamarind turns very soft. If the mixture turns too thick then you can add up another half cup water. Some kind of dates and tamarind need more water.
- Add red chili powder, salt, saunf powder, coriander powder, ginger powder and jeera powder. Mix all of these and continue to cook further for 2 to 3 mins until the flavor of the spices comes out.
- Cool this mixture completely. Check if any tamarind or dates seeds are left in the pulp. Discard them.
- Add the entire mixture to a blender jar and blend until smooth.
- I added about half cup boiled and cooled water at this stage to help blend smoothly.
- Place a sieve or colander over a large bowl. Then transfer the pureed dates tamarind chutney to it and pass through.
- You will get smooth thick tamarind chutney. Add this to a clean moist free glass bottle and store in refrigerator for up to 6 weeks.
- This chutney turns thick due to the addition of dates. So you will need to bring to consistency before using in chaats. Scoop a few tbsps from the bottle to a bowl and add some hot water. Mix up well. This will refresh your tamarind chutney.
Nutrition Facts : Calories 672 kcal, Carbohydrate 160 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 1221 mg, Fiber 7 g, Sugar 148 g, ServingSize 1 serving
TAMARIND CHUTNEY / IMLI KI CHUTNEY
This Tamarind chutney takes a while to cook. But the outcome is absolutely amazing which makes you lick even the last drop!! http://www.seenasfoodbasket.com/Tamarind_Chutney__Imli_ki_Chutney
Provided by seenakoshy
Categories Asian
Time 15m
Yield 1 cup, 2 serving(s)
Number Of Ingredients 8
Steps:
- Take 2 cups of hot water in a bowl.
- Take a pan and add tamarind to this. Pour hot water little by little and mix well without leaving lumps.
- Now switch on the stove and boil the diluted tamarind on medium to high heat by mixing it continuously.
- Add the jaggery to this and keep on stirring it till the jaggery melts completely.
- Mix in Cumin powder, red chilly powder, ginger powder and garam masala powder to this.
- Add salt too and mix well.
- The exotic sweet, sour and tangy Tamarind Chutney is now ready to be served.
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