Tamarind, known as “imli” in Hindi, is native to tropical Africa but was introduced to India and became an integral part of Indian cuisine.
Origin of “Tamarind chatney (Imli chutney)/saunth” is also known as “Imli Chutney”, is a classic Indian condiment known for its tangy, sweet, and slightly spicy flavour. This chutney is a staple in Indian cuisine, often served as a dipping sauce for many Indian snacks, street food and snacks like samosas, pakoras, and chaat.
Tamarind Chutney is versatile and can also be used as a marinade, a glaze, or even as a spread for sandwiches, making it an essential accompaniment in Indian kitchens. Its vibrant taste adds a burst of flavour to any dish, transforming simple snacks into a delightful experience.
Ingredients:
- Tamarind: 100 gm
- Jaggery/sugar: 200 gm
- Dry ginger powder: half teaspoon
- Mint leaves: 1 teaspoon (paste)
- cumin seed powder: 1 teaspoon(roasted)
- Salt: one and half tea spoon
- Black rock salt (kala namak): one teaspoon
- Clove: 10 no. (Roasted powder)
- Hot Water: two and half cup
Method :
- Soak tamarind into hot water for half an hour, mash it and take out pulp (you can mash it with the help of sieve). Keep aside
- grind mint leaves.keep aside.
Method:
- Pour pulp, Jaggery and salt into pan.
- Boil it till it becomes little bit thick, it will take 4-5 minutes.
- Add mint paste and dry ginger powder, boil till your desire consistency come.
- Add cloves powder and black salt into it. Stir well.
- Now, sweet tamarind chatney is ready.
Tamarind chatney(Imli chutney)/saunth by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.