![]() Use as desired! Frequently Asked Questions Transfer it to a glass container and store it in the refrigerator. Remove the pan from the heat and bring down the chutney to room temperature. I like mine to be of pouring consistency. If the chutney has thickened too much, add some water to it and bring it to a boil. 1 cup (250 g, 8.8 oz) of crushed jaggeryĬ ook the mixture on medium heat for 10-12 minutes, stirring frequently.Īdd ¼ cup of raisins and cook the chutney for another 12-15 minutes, stirring frequently.Transfer the tamarind water to a medium size pan. Keep pressing it with the back of a large spoon to get the maximum pulp. Keep a mesh strainer over a large bowl and strain the tamarind concentrate through it.Īdd 1 cup of hot water over the leftover pulp and strain it again. Soak 1 cup (150 g, 5.2 oz) of seedless tamarind in 2 cups of hot water for 20 minutes. Some people add melon seeds (kharbooje ke beej) along with raisins. Skip asafetida for a gluten-free chutney. Reduce the amount of jaggery a bit if doing so. You can also add a few dates (khajoor) to the imli chutney recipe for natural sweetness. Other – You will also need Kashmiri red chilli powder (or cayenne pepper), roasted cumin powder, coarse fennel seeds powder (saunf powder), asafetida (hing), black salt (kala namak), and regular salt. You can replace fresh ginger with ground ginger (dry ginger powder, saunth). Ginger – Fresh ginger gives that much-needed heat to this chutney. Raisins (Kishmish) – Adding raisins is optional but I like the flavor and bite they add to this chutney. You can either crush the jaggery using something heavy (rolling pin, meat tenderizer) or use powdered jaggery to save time. The light-colored jaggery has chemicals added to it to lighten its color. Make sure to buy organic jaggery that is dark in color. You can also replace jaggery with brown sugar or demerara sugar. Some people use sugar in place of jaggery, but I prefer it as it is much healthier as compared to sugar and also gives an earthy taste to the imli ki chutney. Jaggery (Gud) – Jaggery balances that tangy taste of the tamarind pretty well. You can also make the chutney using ready tamarind pulp. It is easily available at any Indian grocery store. Use seedless tamarind to make this recipe. Tamarind – Also known as Imli, this is the star ingredient of this tamarind chutney recipe. You can also source them from online portals like Amazon. Here are some more chutney recipes that you may likeĪll the ingredients to make sweet tamarind chutney are easily available at any Indian grocery store or Asian grocery store. You can easily double or triple the recipe if you want to make it for a crowd. I get approx 2 cups of chutney using this recipe. This recipe is vegan and can be easily made gluten-free. The best part is that you can prepare this chutney and store it in the fridge for a few months so that it comes in handy whenever you want to add that spicy tangy-sweet taste to your dishes. Homemade chutney is much more economical too. Store-bought chutney is also loaded with colors, preservatives, and other chemicals but when made at home, there are no chemicals added to it. ![]() Store-bought chutney has a lot of sugar added to it while when making it at home, you can choose to use jaggery and also reduce the quantity. Imli ki chutney is readily available in the market these days, but I prefer to make mine at home. The sourness of the tamarind is perfectly balanced with the jaggery and the spices give it a spicy kick. It has a sweet, sour, and spicy taste and a thick and smooth texture. Tamarind Chutney (Imli Ki Chutney, Sonth)is an Indian sauce made using tamarind, jaggery, and a few spices. Serve this homemade condiment with chaat recipes or snacks like samosa, pakoda, dhokla, etc (vegan, can be easily made gluten-free). Tamarind Chutney (Imli Ki Chutney, Sonth) is a sweet and sour Indian sauce made using tamarind, jaggery, and a few spices.
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