Ingredients
- 1 cup (100g) imli/tamarind seedless
- ¾ cup sugar (150g)
- ½ cup (100g) jaggery
- 1 tablespoon oil
- 1 teaspoon cumin/jeera
- 1 teaspoon cumin/jeera powder
- 1 teaspoon dry ginger powder/sonth
- 1 teaspoon salt
- ½ teaspoon garam masala
- ½ teaspoon red chilli powder
- ½ teaspoon pink salt
- ¼ teaspoon asafoetida
- 1 teaspoon melon seeds
- 2-3 cups water
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- In a bowl add seedless tamarind and 2 cups of hot water. Mix well and keep it aside for 15 minutes. The tamarind will become soft and pulpy.
- Now transfer the tamarind pulp in the mixer grinder and grind for couple of minutes. If the pulp has thickened a lot then add few tablespoons of water.
- Once done strain the tamarind pulp with the help of a sieve.
- To make the chutney place a kadai or a pan over medium flame. Now add oil in it and once it becomes hot, add cumin seeds. Further add the tamarind pulp and let it simmer for couple of minutes.
- Further add jaggery and sugar and while stirring it continuously let it simmer for 4-5 minutes. The chutney will thicken.
- Now add all the dry spices like, red chilli powder, cumin powder, garam masala, dry ginger powder, pink salt, asafetida and regular salt. Mix well and let it simmer for couple of more minutes.
- Once done, add the melon seeds. (optional)
- Let it cool down completely before storing. Can be stored in an airtight container in the refrigerator for upto 6 months.
Recipe Notes
- You can replace jaggery with sugar or sugar with jaggery.
- Make sure there are no seeds in the tamarind pulp while grinding, else the chutney will turn bitter.
- Can add raisins or finely chopped dried dates in the chutney.
- The tamarind chutney will thicken once it cools down, so make sure you dont over cook it.
Step By Step Pictures
1. In a bowl add seedless tamarind and 2 cups of hot water.
2. Mix well and keep it aside for 15 minutes.
3. The tamarind will become soft and pulpy.
4. Now transfer the tamarind pulp in the mixer grinder jar.
5. Grind for couple of minutes.
6. This looks perfect.
7. If the pulp has thickened a lot then add few tablespoons of water.
8. Once done strain the tamarind pulp with the help of a sieve.
9. Once done strain the tamarind pulp with the help of a sieve.
10. To make the chutney place a kadai or a pan over medium flame. Now add oil in it and once it becomes hot, add cumin seeds.
11. Further add the tamarind pulp.
12. Now let it simmer for couple of minutes.
13. Add jaggery.
14. Add sugar.
15. While stirring it continuously let it simmer for 4-5 minutes. The chutney will thicken.
16. Now add all the dry spices like, red chilli powder, cumin powder, garam masala, dry ginger powder, pink salt, asafetida and regular salt. Mix well and let it simmer for couple of more minutes.
17. The chutney will thicken. Do not over cook as it become little more thick after cooling.
18. Add melon seeds and mix well.
19. Let it cool down completely before storing.
20.
