Imli (Tamarind) Chutney
The very name brings water to the mouth!
For 4 Person(s)
- 0.25 cup(s) tamarind pulp (not concentrate)
- 1 cup(s) water
- 0.25 teaspoon(s) cumin seeds
- 0.25 cup(s) dark brown sugar
- 4 Slice(s) ginger, 1/8 inch each
- 0.25 teaspoon(s) salt, or as desired
- 0.25 teaspoon(s) garam masala
Imli (Tamarind) Chutney Directions
- In a 1-quart saucepan, combine tamarind pulp and water and boil together for 1 minute, stirring to break up tamarind. Set aside for 15 minutes.
- In a small frying pan, dry roast cumin seeds over medium heat until they turn brown. Remove from heat and grind into coarse powder.
- Strain tamarind pulp through a dry clean cloth squeezing out the juice into a bowl. Throw away pulp and put the juice back in the saucepan.
- Add ground cumin, brown sugar, ginger, and salt and bring them to a boil.
- Turn down heat and simmer until mixture turns into thin syrup.
- Remove from heat, stir in garam masala, and remove ginger slices.
- Serve at room temperature.
- Can be refrigerated for up to two weeks.
- Goes great with samosa, cutlet, potato chops, pakauri, etc.