I am sharing tamarind chutney recipe without dates in this post. For sweetening the chutney, I use jaggery (gur/gud). You could use sugar instead of jaggery. It’s common to discover Indian kitchen cabinets brimming with achar (pickles) and our refrigerators filled with an array of chutneys. Among many, green chutney and tamarind chutney are two condiments that I always keep on hand. They are perfect to drizzle on indian chaat, pakoras or serve with tikka and kebab. There are hundreds of ways tamarind chutney is made across the indian subcontinent. While the main ingredient aka tamarind is common, there are differences in if chutney is cooked or blended, kind of sweeteners used, spices that go in and hence the flavor profile. I am sharing how imli chutney used to be made in our home. It is a north indian style sweet chutney recipe. We usually sweeten it with sugar or jaggery and the chutney is cooked. Come festive season and this was one of the first things that was made as part of preparation.
What is Tamarind
Tamarind is one of the most popular souring agent in south Indian cuisine. In the northern parts of India, it most commonly finds its use in chaat recipes. The tamarind fruit grows on tall trees and is harvested by collecting the pods, which are dried and the shelled and de-seeded. To prepare it for use, the dried fruit is soaked in water, allowing it to soften. Afterwards, the fruit is squished to separate the seeds, leaving behind a thick, highly sour pulp that is utilized in cooking. Thai Tamarind Vs Indian Tamarind There is a difference. For this recipe, we need indian tamarind, sold as square blocks in grocery stores. We need to sweeten it to cut its sourness.
About Tamarind Chutney
In Hindi, Tamarind = imli. Hence, this chutney is called imli chutney or meethi chutney. This imli chutney is one of those condiments that adds a punch to any meal with its medley of flavors. In north India, imli chutney is also called “sonth”. Sonth is dry ginger powder, one of the key ingredients in making authentic tamarind chutney. Imli chutney adds tangy and sweet kick to indian chaat recipes like aloo tikki chaat, aloo chaat, sprouts chaat. It beautifully cuts the richness of deep fried foods like pakoras and samosas. Finding a jar of imli chutney in south asian grocery stores is effortless. Though I love the convenience many times, I feel homemade tamarind chutney tastes much better and has the added benefit of lasting longer once prepared.
Why you will love this recipe
Easy and straightforward recipe. It is a burst of khatta (sour) meetha (sweet) flavors making it a versatile accompaniment to many dishes. You could make it on the spicy side if desired. Trust me this sour sweet tamarind chutney is quite addictive! Because this tamarind chutney is cooked, it has a long shelf life. Make a large batch and it will last for months in your fridge. The recipe can be scaled up or down. Vegan & easily made gluten free (just skip the hing)
What is Tamarind Chutney made of
Here are the ingredients you will need
Tamarind- Purchase a block of indian tamarind from south asian grocery stores. These days tamarind tamarind pulp is easily available in indian grocery stores. Make sure that you are purchasing pure tamarind pulp Spices - There are a few spices that are used whole - like cloves and fennel seeds. And then powdered spices like dry ginger powder, roasted cumin powder, red chilli powder and kala namak (tangy indian black salt) Red Chili Flakes - If you want to spice it up! Skip or adjust quantity as needed. Jaggery - You could use sugar or half brown sugar, half sugar as well. I love using jaggery because it introduces a caramel like flavor. I like to use block jaggery (Kolhapuri jaggery) and chop in myself. You could use pesi/desi or punjabi masala jaggery as well. Jaggery powder is good to use too. Salt & Oil , Hing(a tiny pinch)
How To Make Tamarind Chutney
Make The Tamarind Pulp
Note - Even though the tamarind package always says seedless tamarind, I have never come across one that’s fully seedless. Make sure to strain the pulp to remove the seeds entirely.
Make Tamarind Chutney
Tip - Don’t add any more water until the jaggery has fully melted. It definitely thins out the chutney. Tip - Some people like to strain the chutney using a strainer so that its smooth. You can do so if you wish.
Store Tamarind Chutney
How To Serve Tamarind Chutney
Serve with pappadam and all sorts of indian snacks like samosas, samosa pinwheels, samosa tart, pyaz kachori, pakoras like paneer pakora or baingan pakora. Drizzle on top of aloo tikki chaat, papri chaat, aloo chaat, sprouts chaat, moong dal dahi vada. You could serve it as sweet chutney with indian appetizers like chicken tikka, lamb tikka and shami kebab. My favorite tangy dip is to mix it with plain yogurt- try it! Spread tamarind chutney as a spread on aloo sandwich or wraps. At north iIndian weddings, they serve tamarind chutney with melon seeds, banana slices and green grapes - a weirdly delicious combo!
Recipe Tips
Spices - You could add a cinnamon stick, black peppercorn or powder or 1-2 pods of green cardamom Add heat- Add extra chili pepper flakes while cooking for added heat into the chutney. Allow the tamarind chutney to simmer for a sufficient amount of time to allow the flavors to meld together. This will result in best consistency and more flavorful chutney. Consistency: Some people like a thin chutney, while some prefer it thickish. You can vary depending on personal preference and the dish you plan to serve it with. For a thicker chutney, simmer it for a little longer until it reaches the desired consistency. If you want a thinner chutney, add more water during the cooking process.
