Sweet tamarind chutney is a sweet and sour sauce used in most of the chaats preparation. Tamarind chutney is slightly thick and has smooth texture with sweetness from jaggery balanced with sourness from tamarind, mild hot from chilli powder and dry ginger powder.
It is also known as imli ki chutney, saunth chutney, sweet tamarind sauce, imli ki meethi chutney.
Tamarind is one of the essential ingredients used in chaats such as dahi papdi chaat, masala puri chaat, bhel puri, sweet potato chaat, pani puri, aloo tikki chaat. It is also served as dip for samosa, onion bhaji.
Let's see in detail how to make sweet tamarind chutney;
Ingredients
1 cup = 250ml ; 1 tablespoon =15ml
Tamarind pulp: 1 cup
Ginger powder: 1 tbsp
Salt: as required
Black salt: 1 tbsp
Jaggery: 1 cup
Cumin powder: 1 tbsp
Fennel powder: 1 tbsp
Chilli powder: 1 tbsp
Water: 1 cup
Instructions
In a pan add tamarind pulp and water.
Now add jaggery and mix well and bring mixture to boil on medium heat stirring regularly.
Now add 1 tablespoon each ginger powder, cumin powder, chilli powder, fennel seed powder, black salt and salt.
On medium heat, boil the mixture stirring regularly until it starts to thicken.
Keep stirring to avoid burning.
Once chutney reaches desired consistency turn off the flame.
Allow chutney to cool down completely before serving. Store remaining chutney in refrigerator.
Notes
Tamarind chutney has a long shelf life and it must be kept refrigerated.
Jaggery is available in asian groceries store.
Substitute jaggery with sugar if jaggery is not available.
Soak tamarind in hot water for 15 minutes and strain to extract pulp.
Tamarind can be substituted with ready to use tamarind paste.
To get right consistency, just lift the spoon out of the pan and make sure it lightly coats the spoon.
Sweet Tamarind Chutney for Chaats / Sweet Tamarind Sauce
Video
Ingredients
Nut free, Gluten free, Vegan
1 cup = 250ml ; 1 tablespoon =15ml
- 1 cup Tamarind Pulp
- 1 tablespoon Ginger Powder
- Salt
- 1 tablespoon Black Salt
- 1 cup Jaggery
- 1 tablespoon Cumin Powder
- 1 tablespoon Chilli Powder
- 1 tablespoon Fennel seed Powder
- 1 cup Water
Instructions
- In a pan add tamarind pulp and water
- Now add jaggery
- Mix well and bring mixture to boil on medium heat stirring regularly.
- Now add 1 tablespoon each ginger powder, cumin powder. chilli powder, fennel seed powder, black salt.
- Salt as required.
- On medium heat, boil the mixture stirring regularly until it starts to thicken.
- Keep stirring to avoid burning.
- Once chutney reaches desired consistency turn off the flame.
- Allow chutney to cool down completely before serving. Store remaining chutney in refrigerator.
Notes
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