Tamarind Chutney, also known as IMLI Chutney, is a sweet Indian seasoning by Tamarind Paste, Jaggery and Spices. It is ideal for Pakores, chaat and other favorites on the road-and this version is found in a matter of minutes.
Sweet meets Tang with one side of Sass. My Chutney Imli gets Tamarind’s rich, fruity sour, smooths it with Jaggery’s caramel, and then licks in a smoky cumin whistle and a sting of black salt so what is this? ” magic. It is glossy, drapey and ready in a matter of minutes – the equivalent of a party visitor that appears early and brings dessert.
What makes this sweet tangy chutney stand out from the web pile
Most Tamarind Chutneys Online read as a commitment – long -term ingredient lists, spice blends that could store a small grocery store and simmer the times that question your life choices. This; Six ingredients you probably already have, a frying pan, and less time than you need to move from the WhatsApp family thread.
It is the chutney I make when guests “pop by” and somehow expect a snack spread, or when a warm, crunchy Pakoras fish appear magically and need a proper plus-one, or when a full plate of corn spices and chat potatoes waiting for this sweet.
Nutritional know -how
Tamarind is not just about taste – it is naturally rich in polyphenols, which act as antioxidants. Combined with the slight push of Jaggery minerals, such as iron and potassium, this chutney adds more than to try your plate.
Basic ingredients worth paying attention
I’m not going to walk you each Pull Splash – this is for the following is the recipe card. Here, I just point out the ingredients you need to pay close attention to if you want this chutney to really sing.
- Pulp Tamarind (no seeds) – You want this deep tang without struggle with seeds and fibers. I
- Brawl – It’s not the time to exchange for white sugar. Jaggery gives you personality flavor – you think the candy meets molasses.
- Toasted powder – Pass the jar in the closet since 2019. Fresh fresh seeds and grind for a smoked, warm lift.
- Black salt – This Funky, Tang sulfate that makes street food addictive.
The foolish method
This step-by-step shows you the process. Exactly ingredients and measurements are waiting for you on the recipe card below.
Try this recipe? Tell me how it went! Your ratings and comments mean so much, and if you shareInstagramtag me @desiliciousrd – I like to see what you are creating.
Fast & Easy Tamarind Chutney (imli chutney)
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- 150 G tamarind paste
- 400 Ml hot water
- 75 G brawl
- ½ Tsp cumin powder roast
- ½ Tsp Red chili cashmate powder
- ¼ Tsp black salt
Instructions
- Place the tamarind in a bowl of heat. Pour over the hot water and allow to sit for 10 minutes.
- Use a spoon or fingers to wipe the pulp. Pull through a sieve in a small saucepan.
- Add jaggery, cumin powder, chili powder, black salt and regular salt. Stir well.
- Bring in a gentle simmer for 4-5 minutes, until slightly thick.
- Leave the chutney cool, then serve with Pakoras, Samosas or Chaats.
Video
Notes
The right way to save Tamarind Chutney
- This chutney will hold well in the fridge for up to up to a week If stored in a clean glass jar with a tight lid. Avoid dipping with your fingers or using spoons that have touched other foods-even a small piece of intersecting infection can make it spoil faster. It will naturally thicken as it sits, so when you are ready to serve, relax with a dip of hot water and stir until softened.
- Can you freeze it? Yes – Divide in small airtight containers, freezing and thawing in the refrigerator during the night before use.
How do I really use this chutney at home
- Spray over Dahi Puri or corn and chaat potato for this street kick.
- Serve as a sinking sauce for Pakora, samuza or spring rollers.
- Mix with simple yogurt for a creamy dip that works with kebab or veggie sticks.
- Brush over grilled vegetables such as eggplant or sweet potatoes for a sweet glaze.
Nutrition
Post Quick & Easy Tamarind Chutney (imli chutney) first appeared in Shahzadi Devje, RD CDE MSC | Healthy Indian recipes Television diet.
