Imli Ki Chutney - Sweet and Sour Tamarind Chutney
Prep time
Cook time
Total time
A sweet, sour and spicy sauce with the smoky flavor of roasted cumin is a must have condiment for Indian snacks.
Author: Raj Brar
Recipe type: Chutney/Sauce/Condiment
Cuisine: Indian
Serves: 1½ - 2 cups
Ingredients
- 1 cup imli (tamarind) pulp
- 10 dates, pitted, chopped
- ¼ tsp red chili powder
- ¼ tsp salt
- ½ tsp chaat masala
- Plum sauce (from 2 cooked red or black plums)
- 1 tsp cumin seeds, roasted, crushed
- ¼ tsp black pepper, grounded
- ¼ - ½ cup sugar or jaggery (gurh)
- 2 tbsp chaar magaz (optional)
Instructions
- In a medium saucepan, add imli pulp and chopped dates. Cook on medium low heat until dates are soft. Mash the dates with a wooden spoon or potato masher.
- Add red chili powder, salt, chaat masala, plum sauce, roasted cumin seeds and black pepper. Add sugar starting with ¼ cup. You may or may not need more sugar depending on the sweetness of the plums. Mix well. Cook it for another 5 minutes to let all the flavors infuse.
- Remove from heat. Let it cool down. (If there are chunks left of dates in the sauce, process the sauce in a blender to make it smooth).
- Add chaar magaz and mix.
- Chutney can be stored in the refrigerator for a month. It can also be stored in the freezer for up to 6 months.
Notes
Notes: Dates can be substituted with a ¼ cup of white or brown sugar or jaggery.
If adding jaggery, add it to the chutney while the chutney is cooking, to ensure that jaggery dissolves in the chutney.
How to make imli pulp: Soak imli in warm water for 2 hours. Use hands to remove the pulp from the seeds. Strain the mixture through a sieve to remove the seeds and the fiber.
How to make plum sauce: Remove the pits of two black or red plums and roughly chop or slice the plums. In a small saucepan, add chopped plums. Add 3-4 tablespoons of water to prevent the plums from burning at the bottom of the saucepan. (Take care not to add too much water as the plums will release moisture once started to heat up.) Cover and cook the plums on medium-low heat until it softens. Remove it from the heat and let it cool. Once cooled, strain the cooked plums through a sieve and remove the skin.
Char magaz (melon seeds) – Char magaz is a combination of four different seeds: Cantaloupe seeds, Watermelon seeds, Pumpkin seeds and almonds, available at most Indian grocery stores.
Chaat Masala – Chaat Masala (also spelled Chat Masala) is a masala used in Indian and Pakistani cuisine, available at some North-American supermarkets and easily available at all Indian grocery stores.
If adding jaggery, add it to the chutney while the chutney is cooking, to ensure that jaggery dissolves in the chutney.
How to make imli pulp: Soak imli in warm water for 2 hours. Use hands to remove the pulp from the seeds. Strain the mixture through a sieve to remove the seeds and the fiber.
How to make plum sauce: Remove the pits of two black or red plums and roughly chop or slice the plums. In a small saucepan, add chopped plums. Add 3-4 tablespoons of water to prevent the plums from burning at the bottom of the saucepan. (Take care not to add too much water as the plums will release moisture once started to heat up.) Cover and cook the plums on medium-low heat until it softens. Remove it from the heat and let it cool. Once cooled, strain the cooked plums through a sieve and remove the skin.
Char magaz (melon seeds) – Char magaz is a combination of four different seeds: Cantaloupe seeds, Watermelon seeds, Pumpkin seeds and almonds, available at most Indian grocery stores.
Chaat Masala – Chaat Masala (also spelled Chat Masala) is a masala used in Indian and Pakistani cuisine, available at some North-American supermarkets and easily available at all Indian grocery stores.
Recipe by Raj's Kitchen at https://www.rajskitchen.com/indian-punjabi-recipes/imli-ki-chutney-sweet-and-sour-tamarind-chutney/