Sunday, September 13, 2015

Tamarind Chutney (Imli ki Chutney)

This sweet chutney is an essential condiment for many snacks in India, it is normally used as a dip or in some cases, as dressing with other types of sauces to make flavorful Chaats.

It can quiet easily made at home and could be stored in airtight container for months.

200 gm tamarind (not the concentrates)
1 cup of sugar/Brown sugar (it also depends on how sour is the tamarind)
2 cups water
1 tsp cumin seeds (roast and grind coarsely)
1 tsp salt
1/2 teaspoon of dried ginger powder
1/2 teaspoon of Red chilli powder

1.First soaked the tamarind in HOT water for about an hour, it helps to quicken the process by splitting the sticky tamarind bar into small parts..

2. After one hour, use your hand to mash the tamarind pulps until you are sure there is no lumps remaining or sticking to the seeds of tamarind.

3. Force pulp through a sieve, discard seeds and thick fibers, the thick tamarind paste is ready.

4. Add a cup of sugar into the paste and stir till the sugar dissolved, add salt, toasted cumin seed, ginger powder and chili powder adjust seasoning as you wish.

This Chutney is now ready it could be use in many different types of cooking and preparations.

中文版 -- 酸子酱(Imli Ki Chutney)