Tamarind Sauce
Sweet Tamarind Chutney Recipe | Imli Gur Ki Chutney Recipe is a perfect sweet and tangy drizzle sauce for Indian chaats and snacks such as samosa, pakoda, dahivada , sev puri. It is the secret behind every chaat vendor’s addictive flavor.
Equipment
- Saucepan
- Storage Glass Container
- strainer
- Bowl
Ingredients
- 75 gm tamarind soaked for 15 minutes
- 75 gm jaggery grated
- ¼ tsp red chili powder
- 1 tsp ginger finely chopped
- 1 tsp fennel seeds saunf
- ½ tsp nigella seeds kalonji
- ½ tsp cumin jeera, roasted and powdered
- ¼ tsp rock salt /pink salt
- 2 tsp oil
- 300-350 ml water
Instructions
- Firstly, mash the tamarind and then straining the liquid into a bowl to separate and discard the pulp.
- Heat oil in a saucepan. Add fennel(saunf)seeds and nigella(kalonji) seeds.
- Then add ginger. Saute for a few seconds.
- Now add the tamarind water. Let it come to boil
- Then add jaggery. Let the tamarind jaggery water boil on medium heat.
- Add cumin (jeera) powder, salt and red chili powder.
- Let the tamarind-jaggery water simmer on medium heat till it starts to thicken.
- Simmer for 1-2 minutes Put off flame.
- Cool and transfer into a container to store in the refrigerator.
Video
Notes
- Use premium quality tamarind, that has fewer or no seeds.
- Soak tamarind very well, to extract maximum pulp
- Do not make a very thick chutney/sauce. Chutney will thicken further on cooling.
- If stored properly in the refrigerator, tamarind chutney can last for up to a month. Be sure to take out only the required amount for serving and promptly return the rest to the fridge.