If you are learning to cook Indian food and you can learn to make only one chutney, delete all other recipes from your list and you keep this one
Imli chutney is the only one!
Imli chutney (tamarind chutney) is served with all kinds of savoury fried foods and street foods: samosas, pakoras, tikkas, biryanis, lentils, chaats and golgappas. My mom even eats bread and omelette with imli chutney rather than ketchup or jam. You simply cannot serve fried Indian savoury snacks without the imli chutney.
Is that enough to persuade you to give it a try?
I will normally make a pot of imli chutney and keep it in the fridge as it lasts for couple of weeks in the fridge. This recipe for making imli chutney is super easy and I bet that you will love it.
Give it a try!
- 100 gram tamarind pulp without seeds
- 200 gram jaggery
- 2 cups water
- 1 tsp onions seeds kalonji seeds
- 1 tsp garam masala optional
- 1 tsp red chilli powder optional
- Salt to taste
- Break down the tamarind pulp into smaller pieces and mix in with the water in a pan.
- Set the pan on high heat and bring the mixture to a boil.
- Turn the heat to low and simmer it for 15 minutes. Make sure to stir the mixture and mash the tamarind pulp with a spoon.
- Turn off the heat and let the mixture cool. (One trick to cool it down quickly is to add ice cubes to the mixture)
- Once the mixture has completely cooled down, remove the tamarind pulp from mixture. Make sure to completely squeeze out the all the water from the tamarind pulp.
- Break the jaggery into small pieces, about inch thick
- Once you have removed all the pulp from the tamarind water, add the jaggery to the tamarind water.
- Set the pan on high heat and bring the mixture to boil.
- Turn the heat to low and simmer the mixture for another 15-20 minutes until the jaggery is completely dissolved. Make sure to stir the mixture from time to time.
- If the chutney is still too sour, try adding small amount of sugar until you achieve the desired sweetness.
- Once all the sugar and jaggery has dissolved, remove the mixture from the heat and let it cool.
- Add the salt, red chilli powder, onion seeds and garam masala to the chutney just before serving it. You can vary the quantity of the condiments depending on your taste.
- The chutney can be stored in a glass jar for over a week.