Imli di Chutney

Imli di chutney, or tamarind chutney, is sour, sweet, and the perfect addition to any meal.

Coupled with pudine di chutney it’s the perfect mix of spicy and sweet. Imli di chutney is perfect for samosas, chaat, raita, kababs, tandoori food, pakoras, pani puri, dahi bhallas, etc. You can use it summer or winter, lunch or dinner. It’s always one of people’s favorite condiments and it lasts for a month easily so I tend to keep a jar in the fridge for emergency chaat situations.

There are so many great condiments in this world. Sweet, spicy, tangy, sour, creamy, and the list continues. Tamarind chutney is high on that list of greatness. If you’ve ever seen a tamarind tree it’s actually quite pretty. As is the fruit. I loved growing up in India and running around the farm eating random things off of the grounds. There was something amazing about taking the horse out of the afternoon, riding about the area, picking random crap off of trees and bushes, and slowly making my way home. It was relaxing and cathartic.

It’s convenient when household favorites are also incredibly easy to make. If you’re worried that it may go bad, throw it in the freezer and thaw it at room temperature.

Looking for more saucy condiments? Try these:

Imli di Chutney

Course: CondimentsCuisine: PunjabiDifficulty: Easy

Servings

12

servings

Prep time

5

minutes

Cooking time

40

minutes

45

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 3 cups water

• 1/2 cup tamarind paste

• 1/2 cup gud (jaggery)- or as required

• 3 tsp chili powder

• 3 tsp dried ginger powder

• Small pinch of asafoetida

• 1 tbsp cumin, ground

Directions

• Bring water to a simmer.
• Stir in tamarind concentrate and jaggery till completely mixed together.
• Add in chili powder, ginger powder, hing, and cumin powder.
• Reduce heat to a simmer and cook until thickened to a point that it’s slightly syrupy, about 20 minutes, stirring occasionally.
• Give it a quick taste for sweetness, spice, and thickness. Add additional water and simmer if you’d like the consistency to be thinner.
• Let cool for 10 minutes.
• Use immediately or transfer to an airtight container and store in refrigerator for up to 1 month.

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