Tamarind Chutney

It is called as Imli chutney, sonth, meethi chutney, etc. It is probably the most famous Indian chutneys and is extensively used with our snacks and street foods. It is sweet, tangy with a hint of the pungent taste that the spices bring to it.

It acts as a great accomplishment along with mint/coriander (green) chutney or garlic chutney in Aloo tikki, Bhel puri, Dahi vada, Papdi chaat Samosas, Pakoras, and the list is on and on. Let it be Amritsari kulchas or the biryanis in the marriage functions it is hit amongst all. It has a good shelf life of 6 months, if kept in airtight containers in freezer.

There are different versions of the chutney. Some add Dates (khajur), some make only with Jaggery (gur) only, some with Sugar. Also the color of the chutney can vary with tamarind you use as with time the tamarind changes its color from brown to black and becomes much more tangy with time.

Ingredients:

• 100 grams Tamarind (seedless) (imli)

• 1 cup Jaggery (gur), grated

• 1/2 cup Sugar (if you want, you can put just jaggery. Use 1&1/2 cup jaggery in that case)

• 1 Tbsp Oil

• 1/2 tsp Cumin seeds

• 1/4 tsp Asafetida powder (hing)

• A pinch of Turmeric (haldi)

• 1/2 tsp red chili powder

• 1/2 tsp black pepper powder

• 1/2 tsp dry ginger powder

• 1/2 tsp fennel powder (saunf)

• 1 tsp Salt

• 1/2 tsp Black salt

• 1/4 tsp Cumin powder (I used roasted which I made at home)

• 1/2 tsp Garam Masala

• Water as required

• 10-12 dates (seedless) ** optional

Method :

• Soak the tamarind in water overnight or at least 3-4 hours. If you are keeping it for 3-4 hours, then soak them in hot water.

• If you are using dates soak them too for the same time, same way in a separate bowl.

• Make sure that there aren't any seeds in the tamarind and dates and then grind them into a paste and then sieve the liquid to remove any fibers left.

• In a pan, heat up some oil and add the cumin seeds. Once it sputters add the asafetida.

• You can smell it's cooking smell. Add the tamarind-khajur pulp to the pan. Also add a pinch of turmeric to it. (turmeric is good for health and it enhances the color of the chutney)

• Once it starts to boil add the jaggery. Add 1/4 cup of sugar along with that and mix it all together.

• Check the taste and then if you feel need then add the rest remaining 1/4 cup of sugar. I took in all 1/2 cup sugar, but if you need little more or less is as per your taste. As said earlier, you can use just the jaggery or just the sugar too.

• Once it all melts add the spices to the boiling chutney - red chili powder, black pepper powder, dry ginger powder, fennel powder, salt, black salt, cumin powder and garam masala. Mix them all together.

• If you need more water, add a little hot water and let it boil till it thickens. Remember that once the chutney cools it will thicken more.

• This is the time when you can add the melon seeds or dried grapes. Once it comes to the desired consistency, remove from the stove and let it cool.

Tips :

1. If you are serving it with pulao/biryani/rice, then before serving lighten the chutney's consistency by putting hot water and then add banana and grape pieces.

2. When serving with Amritsari kulche, lighten the chutney's consistency by putting hot water and then add the chopped onion.