Tamarind Chutney
If you asked me to describe the taste of tamarind chutney, I would be at a loss for words. There is no single word that can encompass its flavors. Tamarind chutney, which is also called Imli chutney in Urdu and Hindi, is sour, tangy, slightly spicy, and, at the same time, has a hint of sweetness.
It is inherently sweet due to sugar which perfectly balances its other bold flavors.
Tamarind’s natural tartness is enhanced in the chutney, creating a delightful, zesty undertone.
The heat and spice comes from the two types of red chilies which provide a subtle kick and aromatic depth to the chutney.
The cumin and ginger powder provides an umami flavor.
What truly makes my tamarind chutney remarkable is not just its complex flavor profile but also how easily you can make it at home!
Serving Suggestions for Tamarind Chutney
On Chaats: Tamarind chutney is a crucial component of various chaat dishes, like pani puri, sev puri, and bhel puri. Drizzled generously, it adds that sweet and tangy punch that makes chaat unforgettable.
Dipping Delight: Serve it as a dipping sauce for samosas, pakoras, and other fried snacks. The balance of sweet and tangy complements the crispy, savory goodness.
Marinades and Glazes: Use it as a marinade or glaze for grilled meats, vegetables, or tofu. The caramelized sweetness enhances the flavors beautifully.
Salad Dressing: Mix tamarind chutney with yogurt for a unique and delicious salad dressing. It pairs wonderfully with greens, fruits, and nuts.
Sandwich and Wrap Spread: Spread it on sandwiches, wraps, and burgers for an unexpected burst of flavor.
Tips:
Do not skip the vinegar. It acts as a preservative.
Always use a clean spoon to scoop out the chutney.
If the chutney thickens, just add a few tablespoons of hot water to bring it back to the desired consistency.
Tamarind Chutney
Ingredients
- ⅓ cup tamarind paste (or tamarind pulp- see notes below)
- 3 cups water
- ¼ cup sugar
- 1 teaspoon salt
- ½ teaspoon red chili powder
- ½ teaspoon red chili flakes
- ½ teaspoon cumin powder
- ½ teaspoon black salt (kala namak)
- ½ teaspoon ginger powder
- 1 teaspoon vinegar (OR 1/4 teaspoon citric acid )
Instructions
- In a saucepan, combine the tamarind, water and sugar.
- Heat over medium-low heat, stirring until the sugar completely dissolves.
- Then add all the spices. Mix well.
- Simmer the mixture for 10-15 minutes until it thickens to your desired consistency (it will continue to thicken as it cools).
- At this stage taste and adjust salt if needed.
- Cool and then place in a clean jar and refrigerate.
Notes
- If using tamarind pulp, take 200 grams and soak in ½ cup hot water. Rub it well with your hands to separate the seeds from the pulp. Then, use a strainer to remove the seeds and use the tamarind liquid as above.
- Keep the chutney refrigerated.
- Always use a clean, dry spoon when serving it.
- It keeps well in the fridge for 10-15 days.
