Imli is the Hindi translation for Tamarind. You may have had when you’ve been out for an Indian meal before. Usually with popadoms or samosas. The Imli chutney is one of those that leaves a perplexing feeling. With its spiced tangy-sweet taste leaves you wanting to dip in more!
The tamarind chutney is often enjoyed with various Indian bites. But what is it made from? Let’s find out.
In this recipe sheet, we’re going to making the tamarind chutney from scratch.
What is the chutney made from?
The tamarind chutney recipe varies from maker to maker. It’s an exciting creative process because you can create the chutney to the flavour you want.
The Imli chutney contains tamarind, often dates, salt, chaat masala, jaggery and more. Our recipe which we will be looking at not contain any dates.
What to eat with tamarind chutney?
The tamarind chutney is always a curious one, with a tangy-sweet taste, what does it go with? Does it have to be Indian food? of course not. It’s time to get super creative with it.
- Vada Pav
- Potato Poha
- Spring Rolls
- Toasties and more.
What are you going to use it for?
Storing the Imli chutney
The amazing thing about the chutney is its characteristics for storage. It can be stored in the fridge for 4-5 months or you can freeze it for as long as you like. The tamarind chutney taste does not alter and remains as tasty as ever. If you’re someone who stores sauces in sauce bottles, this would be perfect too. Try it out in wrap next, give it a delicious, tangy, spicy, sweet taste. Who knows, you may even confuse your taste buds! – Only kidding, it’s going to taste fabulously wonderful.
Without further ado, let’s make our delicious tamarind chutney.
Easy Imli (Tamarind) Chutney RecipeCourse: RecipesCuisine: Indian, Indian Street FoodDifficulty: Easy
200g of tamarind
1 tsp ground cumin
1 tsp chaat masala
0.5 tsp ground ginger
0.5 tsp kashmiri chilli powder
1 tbsp jaggery (or brown sugar)
Salt to taste
- In a small / medium size saucepan break the tamarind into pieces
- In the saucepan, add 375ml of water and keep under medium-high heat
- Stir the tamarind often and let it simmer for 5 minutes. Then let it cool for another 5 minutes
- Using a potato masher or your wooden stirring spoon, mash the tamarind in the saucepan so that it thickens and gains a thick saucy texture
- Take a sieve and an empty bowl and power the tamarind from the saucepan into the sieve
- Using the wooden spoon, press on the tamarind in the sieve to release the pulp and water contents, there should just be some tamarind solids left in the end. Underneath the sieve should be the thick pulp/paste of the tamarind. Throw away the solids left over in the sieve.
- Pour the pulp in the bowl back into the saucepan on medium heat and add in the spices. This would be the cumin, chaat masala, ground ginger, kashmiri chilli powder and jaggery.
- Turn the heat up to mid-high until the jaggery dissolves completely. If the chutney is looking thicker than you like, you can add more water so that it’s runnier.
- Before it’s complete, take a taste to ensure it’s optimal to your taste, feel free to explore and get creative with anything else you may want to add. Turn the heat off and let it cool.