Tamarind chutney with jaggery|imli ki chutney recipe: sweet and tangy tamarind chutney prepared with jaggery, it is also prepared with dates and sugar.
Chutney is Essential part of Indian cuisine, It is quite easy to make, vegan and gluten-free. It can be made with vegetables, fruits, spices and herbs. Chutney adds outstanding flavour to any food.
Their was a huge tamarind tree close to my school, me and my friend Riya always use to go there after school and picked imli from there and mostly they use to fall on the ground.
I miss those moments.🥺
Imli ki chutney or tamarind chutney is very easy to make you just need 15 to 20 minutes to cook it. It can be store for more than 5 months, but it will be finished before 5 months.😅
Tamarind chutney with jaggery has an outstanding taste at the same time it is sweet, tangy and gushes of different flavours like cumin and red chilli flavour.
This chutney goes very well with samosa, dahi bhala, Meethe Golgappe, chaat and tikki.
This Tamarind chutney with jaggery|imli ki chutney recipe is:
- Gluten free
- Vegan
- Very easy to make
- Can be stored for 6 months
- Tamarind or imli is good for digestion
Tips for perfect imli ki chutney:
- Squeeze and mash the tamarind with hand to get pulp, follow this step thrice, firstly add water then mash, strain and again repeat the same process with the leftover tamarind residue.
- Straining the jaggery and tamarind will ensure to remove dirt, tamarind seeds or any lumps.
- Tamarind chutney or imli chutney can be stored in the airtight container for 5 to 6 months in refrigerator.
- When the chutney cool down it will get more thick.
Step by Step instructions with pictures:
Preparation:
1. In a bowl add powdered jaggery and water, mix it well rest it for 1 to 2 hour so that jaggery is dissolved completely in water.
2. In another bowl add tamarind and water, let it rest for at least 1 to 2 hour.
3. After 1 hour add soaked tamarind in a big bowl then mash or squeeze with your hand for 1 to 2 minutes then add water in it and again mash it for 1 to 2 minutes.
4. Transfer the tamarind to a strainer and strain the pulp of it to another bowl.
5. This process of squeezing and mashing of tamarind will help to take out more and more pulp from it.
6. Don’t discard the imli residue left on the strainer, transfer the tamarind residue from the strainer to the bowl and add water in it then squeeze with your hand to take out more and more pulp, then transfer the tamarind to the strainer and the pulp to the other bowl.
7. I have repeated this process 3 times and added 1 1/2 cup of water, each time I have added 1/2 cup of water.
8. With the help of a strainer, you will get smooth tamarind pulp. All the dirt, tamarind seeds will stay on the strainer.
Cooking:
9. Add the tamarind pulp to a deep bottom pan or kadhai and then add dissolved jaggery in it through a strainer so that any dirt or lump remains on the strainer.
10. Cook it on medium flame by stirring continuously. After 10 to 12 minutes of continuous cooking, tamarind chutney will start to thicken.
11. Then turn the flame to simmer and cook for another 2 to 3 minutes by stirring continuously. When the consistency of the chutney thickens then add salt, red chilli powder and cumin powder.
12. Mix it nicely and turn off the flame. Let the tamarind chutney cool down then store it in the airtight container in the refrigerator.
checkout Tamarind chutney with jaggery|imli ki chutney recipe video on YouTube.
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Tamarind chutney with jaggery|imli ki chutney recipe
Sweet and tangy tamarind chutney, this chutney is very easy to make and it is vegan and gluten-free.
Ingredients
- 1 cup jaggery powderÂ
- 1/3 cup water
- 1 cup tamarind (imli)
- 2/3 cup water
- 1 1/2 cup water
- 1/2 teaspoon cumin powder (jeera powder)
- 1 teaspoon salt
- 1/2 teaspoon red chilli powder
Instructions
- In a bowl add 1 cup jaggery powder and 1/3 cup water and let it rest for 1 to 2 hours. In another bowl add 1 cup tamarind and 2/3 cup water, let it rest for 1 to 2 hours.
- Put the soaked tamarind to a big bowl and squeeze it and mash it with your hand, then add 1/2 cup water in it and again mash it with your hand.
- Shift the tamarind to a strainer and strain the pulp from it to another bowl.
- Repeat this process two times more
- Transfer the smooth pulp to the kadhai or heavy bottom pan and strain dissolved jaggery in it. Cook it on medium flame by stirring constantly.
- After 10 to 12 minutes of continuous cooking chutney will start to thicken.
- When the chutney consistency starts to thickens then lower the flame to simmer then add 1/2 teaspoon jeera powder, 1 teaspoon salt and 1/2 teaspoon red chilli powder.
- Mix everything nicely and turn off the flame.
- Let the chutney cool down and serve.
Notes
- Squeeze and mash the tamarind with hand to get pulp, follow this step thrice, firstly add water then mash, strain and again repeat the same process with the leftover tamarind residue.
- Straining the jaggery and tamarind will ensure to remove dirt, tamarind seeds or any lumps.
- Tamarind chutney or imli chutney can be stored in the airtight container for 5 to 6 months in refrigerator.
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 300Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 22mgCarbohydrates: 25gFiber: 6gSugar: 100gProtein: 4g
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