Imli Chutney 🤎 - Ma makes sweet tamarind chutney that is perfect for samosa, pakoras and more!

jaggery

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

tamarind

🥗Healthier: date paste

💰Cheaper: apple cider vinegar

Date paste provides sweetness and a similar texture.

Soak seedless tamarind in 3 cups of water for at least 5 to 6 hours.

Mash the soaked tamarind and strain it through a sieve to extract the pulp.

Measure out a total of 7 cups of water, using the 3 cups from soaking and adding 4 more cups.

Repeat the straining process until all the pulp is extracted and only solids remain, which are discarded.

Heat a pan and add 1 tablespoon of oil.

Add 1 teaspoon of cumin seeds and 1/2 teaspoon of Hing to the pan.

Add 1/2 teaspoon of red pepper, a pinch of powdered cloves, and 2 teaspoons of dry ginger (or fresh ginger slices).

Stir the mixture for a few seconds to combine.

Add the tamarind pulp to the pan along with 3 teaspoons of salt.

Increase the heat until the mixture comes to a boil.

Once boiling, add 1/2 cup of jaggery, crushing it as you mix it in.

Add 3 cups of brown sugar to the mixture and stir until combined.

Let the mixture come to a boil again, then reduce the heat to medium and let it simmer for about 15 minutes.

Add raisins to the mixture (optional) and let it simmer for an additional 20 minutes, leaving a spoon in the pan to prevent boiling over.

Check the thickness of the chutney after 20 minutes; it should be perfect.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary