Skip to main content

Imli ki Chutney [Indian Tamarind Sauce]

Some facts about Tamarind:
  • Tamarind is native to Sudan and was introduced to India centuries ago.
  • It is known to have some antiseptic, mild laxative and digestive properties [even for elephants :))]
  • It is an excellent polish for copper and brass items.

Ingredients:

Imli [Tamarind Paste] - 1/4 cup
*Jaggery[gur] - 1/4 cup [depends how sweet you want]
Water - 1.5 cup
Red Chillie powder - 1/2 tsp
Salt - to taste
Black salt - to taste

Roasted cumin seed powder - 1/2 tsp
Oil - 1tsp
Cumin seeds - 1/tsp

Method 1:

  1. Dissolve imli paste in water and keep it aside
  2. Heat oil and when it is hot enough add cumin seeds and let it splutter
  3. Very carefully pour the imli-water mixture in the hot oil [Caution: keep your face away from the pan to prevent from getting burn. Water added to hot oil leads to spluttering]
  4. Bring the mix to rolling boil
  5. Add jaggery, spices and salt
  6. Boil for some good 10 minutes (in the event water starts to evaporate, add more water to keep the desired consistency) [A good boil helps to increase the shelf-life of the product]
  7. Adjust seasoning according to your taste
  8. Turn off the heat and let it completely cool to room temperature
  9. Transfer to a glass bottle and refrigerate [it keeps good for 3 wks] [glass bottle is a better choice as its least affected by the acid of tamarind]
  10. Its a great chutney for alloo chaat, samosa chaat, dahi vada and bhelpuri
Method 2 (updated Oct 04/2011)
  1. This method does not need oil and cumin seeds.
  2. Dissolve imli paste in water, add sugar or jaggery, salt, and rest of the seasoning and boil till it reaches the desired consistency. 
  3. I normally make it like this. Its easy and quick
  4. Resins/ dates (Khajoor) can also be added along with other ingredients. However, an additional step of blending will be required to get smooth chutney
Notes:
*You can use table sugar instead of jaggery!
The measurements are just guidelines here, adjust sugar and spices to your taste

Comments

Sweta said…
Can't imagine chaat without tamarind chutney!! I also add a couple of dates to the tamarind chutney-increases the nutritional value :)
Pooja said…
Lovely chutney Renu..
Divya Vikram said…
Great info abt tamarind. Nice tangy chutney!
Renu said…
@ Sweta....I have dates with me, never thot of adding to Imli chutney..thx for the tip, will try next time
Renu said…
Thx Pooja and Divya...
kittymatti said…
Very nice recipe, mom makes it for all kinds of chats :)
anudivya said…
Always wondered how they made this chutney... I love it so much!
Smitha said…
Hey renu.
I love the pic. It looks like black coffee. I make imli chutney but i use date syrup instead of jaggery.
Sanghi said…
Countless delightful recipies.. Yummy renu.. first time here and you have a great place here..! Do check mine..!:)
Prathibha said…
lovely chutney,No imli chutney means no chaat..I also add dried dates to it apart form the other ingredients.
SAILAJA said…
its so easy ...thanks
Varunavi said…
Good info abt tamarind.
Simple chutney can't go without this in chats....
Parita said…
Yummy imli chutney...i usually add few dates to my imli chutney..gives a nice flavor :)
Pooja said…
Yummy n rich chutney! Great with chaats :)
Superchef said…
a very basic recipe that everyone needs to know..thanks for putting it up :)
Tangy and hot mmm love them... I just love to delve into the chutney with puffed rice...
Nice chutney recipe. Good info on tamarind.
Renu said…
thank you all for your comments...lot of you have suggested using dates....will give it a try next time...
Mangala Bhat said…
wow! u have a nice space ...lovely blog ..
thanks for the comment @my blog
ARUNA said…
hey Nice info Renu.....and imli ki chutney is looking yummmmm.....i can feel the sourness already!
Lavanya said…
haha ..good for humans n eliphants too ..funny :)
chutney looks good renu !!
Nice site here... First time here - like it...
Vrinda said…
My first visit here Renu,u hav a graet blog..Lovely tangy chutney would be great with hot samosa..yumm
Pooja said…
Great use of sharing knowledge...yummy recepies..)

Popular posts from this blog

Eggless Carrot Cake and Award

This is my second egg-less cake and again the result is awesome!!! It came out very moist and had beautiful texture. Again I replaced the eggs with yogurt and looks like its working for me.

This is a very flavorful cake especially the spices add inviting flavor to it. The carrots provide nice color. Try it for your self, you will love it !




Ingredients:

*Whole wheat bleached flour - 1 cup
Carrots - 2
Indian curd (thick) or Yogurt - 1/2 cup
Canola oil - 1/2 cup
Brown sugar - 2/3 cup
Nutmeg powder- 1tsp
Cinnamon powder - 1tsp
Vanilla essence - 1tsp
Milk 1tbsp
Baking powder - 1/2 tsp
Baking Soda - 1/2 tsp
Salt -1/4 tsp
Raisins - handful
Walnuts, chopped - handful

Method

Pre- heat the oven at 360 degree Fahrenheit and grease the baking pan and keep it aside

Combine all the dry ingredients [except sugar] and sieve it through at least 2 times

Blend oil, thick yogurt, sugar and vanilla with a beater for 1 minute at medium speed

Next fold in the dry ingredients and mix gently without running t…

Low Fat Baked Shakarpara [Sweet Dough Cookies]

I found this recipe at sanjeevkapoor.com. I followed pretty much what he did except replaced 1/2 cup of clarified butter[ghee] with 1 tbsp ghee and 1/4 cup of canola oil. Also used whole wheat bleached flour instead a mix of regular wheat flour and all purpose flour [maida].

My Shakarparas came out very good, almost melts in the mouth. Its really a guilt free snack, enjoy ....




Ingredients:

Bleached whole flour* - 1 cup
Canola oil - 1/4 cup
Clarified butter [ghee]- 1tbsp
Powdered Sugar** - 4 tbsp
Baking powder- 1/2 tsp
Cardamom powder - 1/4 tsp
Crushed fennel seeds - 1/2 tsp

Method:

Mix all the ingredients and make a soft dough using cold water. Cover the dough and leave it to set for 30 minutes. Pinch the dough into five balls and roll each ball one at a time into 0.5 cm thick chapati like sheet [use flour dust to ease the rolling process] Using knife or pizza cutter cut the sheet into the form of diamond and place it over greased baking tray. Repeat the same process with other dough ba…

Homemade Diwali Diyas From Dough

HAPPYDIWALI !!!!

This year for Diwali I made diyas [Diwali lights] at home!! They came out pretty nice ! I prepared it very simple but you can get creative by painting, glue small mirrors , beads and other stuff.


Here is how I prepared:

Ingredients:

Whole wheat flour
Water-just enough to prepare the dough
Food color - yellow [optional]

Method:

Pre-heat oven at 200 degree Fahrenheit. Line the baking tray/dish with un-greased foilCombine flour, water and color in a bowl to prepare little stiff dough Pinch out small balls from the dough and shape it into diyasBake it in the oven for 20 minutes [during the process I gradually increased the baking temperature to 300]Cool diyas at room temperatureThe diyas should feel little hard, if not just leave it in the sun Roll out some cotton wool to make wick, add some oil and light your Diya !!!Tips:
While preparing the dough you can add some fresh petals to add beautiful patternDuring baking, one of my diya's base puffed like chapati, it can hap…

Shimla mirch aur alloo sabzi [Potato bell pepper fry]

Back home I used to love bell peppers [aka capsicum, shimla mirch] and for some reason don't enjoy eating it here in the US. Being a vegetarian, its not a good idea to be choosy with limited vegetables available here :)) So I decided to cook a regular bell pepper and potato curry with a twist.....and my secret ingredient is MDH Paav Bhaji Masala [you can get in any Indian store ]. Trust me, Paav bhaji masala adds an extra zing to the sabzi and now its one of my favorites !! I hope you all gonna enjoy this one....




Ingredient:

Potato - 2 medium
Bell pepper [Capsicum] - 2 medium
Onion- 1 big
Mustard seeds [rai] - 1tbsp
Turmeric - 1.5 tsp
*Paav Bhaji masala - 2tbsp
Corriander/Cilantro Powder [dhania] - 1.5tsp
Salt - according to taste
Green Chillie - 1 chopped

Method:
Boil potato, make sure you don't over boil them, else they will be mushyChop onions [slightly bigger pieces, it adds taste to the subzi (curry)]Chop bell peppers [not too big nor too small]
Heat oil, add mustard seeds a…

Indian Milk Cake

Milk cake ....yummm, reminds of the sweet shop of my city, made some delicious milk cakes. It used to be our favorite pick from that store on the occasions of Rakshabandhan and Diwali. I am so happy that I found this recipe here and now I can make it my kitchen. Its a super duper easy recipe and it cooks in no time.
Enjoy this recipe for the Mothers Daythis weekend !!




Ingredients:
Milk - 6 cups
Lemon juice - ~ 3 tbsp
Sugar - 1/2 cup
Ghee or unsalted butter - 2 tbsp
Cardamon powder - pinch
Pistachios - for garnishing

Method Boil milk in a thick bottomed saucepan, preferably non-stick. Let it it boil for 2-3 minutes Add small amount of lemon juice to the milk and let it curdle. Do not add the entire amount of lemon juice, just enough to curdle the milk and not separate whey completelyBoil for 4-5 minutes and remove 1-2 cups of whey water over a strainer to retain the curdled milk pieces that may come along with whey. Put back the curdled milk pieces back in the saucepan. [Throwing excess…