Imli or Tamarind Chutney
This imli chutney is the Pakistani sweet and sour tamarind condiment I grew up with—my mother's recipe finally written down. Just six ingredients, 20 minutes, and you'll have a tangy-sweet sauce that disappears onto samosas, pakoras, and chaat.
Equipment
- 1 Mixing Bowl
- 1 Strainer or colander
- Measuring Spoons
Ingredients
- 1 cup Tamarind pulp
- 4 tbsps Sugar
- ¾ tablespoon Cumin roasted and crushed to a powder
- Black salt A pinch
- ¾ tablespoon Chaat masala
- ½ tablespoon Red Chilli flakes adjust to taste
Instructions
- Soak 1 cup of tamarind pods in water for about 30 minutes
- Gently squeeze and knead the tamarind pods in the water to extract the pulp. Strain the mixture to remove any seeds or fibrous bits, leaving behind a smooth tamarind pulp.
- Combine the prepared tamarind pulp with 4 tablespoons of sugar, in a large mixing bowl.
- Add ¾ tablespoon of roasted and crushed cumin powder
- Add ¾ tablespoons of chaat masala and a pinch of black salt.
- Lastly, add ½ tablespoons of red chili flakes.
- Mix the chutney well and check the consistency. If its too thick, add a little more water. If its too thin, simmer it on a low flame for a few minutes till it reaches your desired consistency.
- Store the chutney in a clean and air-tight glass jar, in the refirgerator.
Notes
Soak the tamarind fruit in hot water to remove the shell and seeds.
Wear gloves to avoid touching the tamarind's pulp.
You can adjust the sugar and spices according to your taste.
This is a freezer-friendly recipe. Make a large batch and freeze for later use.
You can store it in the fridge for up to a month and in the freezer for up to 3 months.