Imli Ki Chutney – Sweet and Sour Tamarind Chutney Recipe with step by step photos and easy to follow instructions:
Imli Ki Chutney – Sweet and Sour Tamarind Chutney, simple yet delicious condiment, is an integral part of many Indian snacks. Thick tangy imli pulp blended with sweet dates, plums, salt and roasted cumin is a great dip served with Samosas, Pakoras, Dahi Bhalla or any kind of chaat snacks. Imli Ki Chutney is one of my favorites and I am salivating as I am writing this. I can just eat it with a spoon. That’s why there is always a jar of Imli Ki Chutney in my fridge all the time.
Sometimes dry ginger powder is added to Imli Ki Chutney and for that reason, it is also known as Saunth Chutney or Sonth Chutney. Dry ginger whole or in powder form is called Saunth or Sonth. I prefer to keep it simple. Dry ginger is very potent in flavor and can be very overpowering; however I wouldn’t mind added a teaspoon of freshly grated ginger. This will add a very refreshing flavor to the chutney. Hmmm … I should try this next time or better yet, why don’t you try it and let me. I would love to hear from you about this little experiment.
Mix two teaspoons of Imli Ki Chutney with a cup of plain yogurt; let me tell you that it will take your yogurt to the next level. Not only that these are all natural and healthy ingredients, there is no artificial color or flavor added to Imli Ki Chutney.
Imli (Tamarind) is available at most Asian supermarkets and it comes in different forms. You can buy imli pods (big beige color pods, remove the shell and use the gooey stuff from inside the pod) or buy the imli in a small package with the shell already removed but still have the seeds. I have seen some supermarkets carry imli paste in a small plastic container. I have never tried it.
You can freeze Imli Ki Chutney. It will stay good in the freezer for up to six months.
How to make Imli Ki Chutney:
- To make the Imli pulp: Soak the imli in warm water for about two hours. After the imli has softened, rub the imli with one hand to extract the pulp and remove the seeds and strings.
- Strain the pulp through a sieve. Press down the imli mixture gently with a spatula. Add more water little by little if need to release the pulp. Discard the seeds and strings.
- Remove the pits from the plums and slice it or roughly chop it.
- Add plums to a small saucepan with 3-4 tablespoons of water and let it cook on medium-low heat until softened. Stir occasionally to prevent the plums from burning at the bottom of the saucepan. Add more water if required.
Once the plums have softened, remove it from the heat and let it cool. Strain the cooked and cooled plums through a sieve. Gently press it down with a spatula to release the sauce. Discard the skin.
- Now, add the imli pulp and dates to a saucepan and cook until dates have softened. I use Medjool dates, which are much softer compared to the regular dates, so I skip the chopping of dates. I remove the pits from the dates and warm it up in the microwave for 30 seconds. Add about 1/4 cup of water and grind it in a blender, then add the paste of ground dates to the imli pulp.
Add plum sauce and all the spices. Mix well and cook it on low heat until all flavors have been infused. Remove from heat and let it cool. Add Chaar Magaz (optional, I did not use it) and mix. Let it cool completely before storing it away.What is Chaar Magaz?
Char magaz is a combination of four different seeds: usually Cantaloupe seeds, Watermelon seeds, Pumpkin seeds and almonds.
Imli Ki Chutney - Sweet and Sour Tamarind ChutneyPrep timeCook timeTotal timeA sweet, sour and spicy sauce with the smoky flavor of roasted cumin is a must have condiment for Indian snacks.Author: Raj BrarRecipe type: Chutney/Sauce/CondimentCuisine: IndianServes: 1½ - 2 cupsIngredients
- 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)
NotesNotes: Dates can be substituted with a ¼ cup of white or brown sugar or jaggery.
- 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.
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.3.5.3208