Easy Imli ki chutney recipe
Khatti meethi Imli Ki Chutney recipe, sounds like a long name but lasts 20 minutes and is paired with so many Indian/Pakistani snacks and appetizers (pakoras, cats)! The literal translation of the name is spicy-sweet tamarind chutney. I swear! Is the best!
“Imli ki chutney recipe” or tamarind is a super sour flavoring ingredient. This recipe uses LOTS of it and balances that acidity with some spice warmth and the sweetness of dates (or other sweeteners). The overall taste is distinctly sweet and tangy with a hint of spiciness. Their sweet and flavorful taste wins your heart. I’m 100% sure of the very aroma flavor and delicious Imli ki chutney recipe you must like it.
IMLI KI CHUTNEY – SWEET TAMARIN CHUTNEY
Khatti meethi Imli ki chutney recipe sounds like a long name but takes 20 minutes and comes with lots of Indian/Pakistani snacks (pakoras, cats) and main dishes! The literal translation of the name is spicy-sweet tamarind chutney. I swear! Is the best!
“Imli ki chutney recipe” or tamarind is a super sour flavoring ingredient. This recipe uses LOTS of it and balances that acidity with some spice warmth and the sweetness of dates (or other sweeteners). The overall taste is distinctly sweet and tangy with a hint of spiciness.
This recipe is suitable for: VEGETARIAN – VEGAN – GLUTEN FREE
RECIPE INGREDIENTS
Here are the ingredients you need to make this delicious and very tasty Imli ki chutney recipe.
- Sweet Tamarind Chutney Ingredients
- Sweet Tamarind Chutney Ingredients
- Tamarind (Imli ki chutney recipe) – The most readily available tamarind comes in 3 forms:
- Tamarind Block with Seeds
- Tamarind Block without Seeds
- Tamarind Paste is a paste ready-to-use option where real cooking is not required. While the tamarind block takes some time to extract the tamarind concentrate. I mentioned how to use both in the
- recipe. You can buy ready-made date paste if you want to avoid the hassle of making your own paste. However, dates are not required in the recipe. Use any sweetener you like:
- Plain white sugar
- Brown sugar or molasses
- Coconut sugar
- Artificial sweeteners like stevia
- Honey
A combination of these sweeteners.
Salt, Spice – The flavor in this recipe comes from roasted cumin, coriander, and red chilies.Also known as DAHI BARA spice mix. You can make your own spice mix or buy canned dahi bara spice mixes.
Optional Ingredients – Asafoetida (hing) and dry ginger powder (saunth) are also two commonly used ingredients in tamarind chutney. Add a pinch of asafoetida and 1/2 teaspoon of ground ginger to add another layer of flavor.
NOTE: Asafoetida has a very strong aroma and flavor. So if you’ve never tried it or added it to your food, the best way to avoid it is with this chutney.
Tamarind (Imli) – The most readily available tamarind comes in 3 forms:
Seed Tamarind Block
Seedless Tamarind Block
Tamarind Paste
The paste is a ready-to-eat option. While the tamarind block takes some time to extract the tamarind concentrate. I mentioned how to use both in the Imli ki chutney recipe. You can buy ready-made date paste if you want to avoid making your own paste. However, dates are not required in the recipe. Use any sweetener you like:
- Plain white sugar
- Brown sugar or molasses
- Coconut sugar
- Artificial sweeteners like stevia
- Honey
A combination of these sweeteners.
Salt, Spice – The flavor in this Imli ki chutney recipecomes from roasted cumin, coriander, and red chilies. Also known as DAHI BARA spice mix. You can make your own spice mix or buy canned dahi bara spice mixes.
Optional Ingredients – Asafoetida (hing) and dry ginger powder (saunth) are also two commonly used ingredients in tamarind chutney. Add a pinch of asafoetida and 1/2 teaspoon of ground ginger to add another layer of flavor.
PROCEDURE 1 – WITH TAMARIND PASTE AND DATE PASTE
The easiest way to prepare this chutney is with tamarind paste and date paste. It literally takes 5 minutes to make chutney with this combo! Simply put all the ingredients in a pot of water and boil for 5 minutes. Old!
But obviously, some of us like to work for our Imli ki chutney recipe (we don’t really have a budget). Then we use tamarind blocks and whole dates for the recipe
PROCEDURE 2 – WITH TAMARINE BLOCK AND WHOLE DATES
STEP 1 – PREPARING THE PURED DATES
Start by removing the seeds from the dates and place them in boiling water for about 10 minutes or until the water does not reach room temperature. Then put the dates in a blender and blend until you get a smooth paste. Put it aside now.
HACK NOTE: Soaking dates softens them and makes them easier to work into a paste.
Seedless dates immersed in water in a steel bowl Dates immersed in hot water
Dates presented to a paste in a blender Mugtamarind immersed in hot water
Second Step
Extracting the pulp from the block of tamarind
Like dates, it is necessary to dip the blocks of tamarind in boiling water and also to loosen the pulp. After about 10 minutes, use a fork to break open the blocks and your hand to mash the blocks completely. Attention hot water!
Tamarind blocks soaked in water in a steel bowl
Tamarind blocks are broken up in water into a mushy, flavorful brown liquid
Use a sieve and remove the brown pulp from the water directly into the pan. Repeat this process 3-4 times until you see clean seeds and only impurities. You will end up with a lot of muddy water! Now we have to cook.
Third Step
Boil the tamarind water with all the spices over high heat. When the water is half boiling, add the date paste and cook for another 5-7 minutes.
Turn off the heat and taste salt, sugar, and spices, and adjust flavors to your liking. If you feel like you need more sweetness, you can add brown sugar or honey entirely at this point instead of soaking more dates.
Allow the chutney to cool and store it in airtight jars in the refrigerator. Go ahead and enjoy as you wish!
EXPERT TIPS
- Always use a glass jar to store your spices.
- Make sure the jars or storage bags are dry before pouring in the chutney.
- Do not overcook the chutney to get a thicker consistency. It may end up burning. Instead, let the chutney dry while it cools. It will thicken noticeably.
- Always use a clean, dry spoon when using refrigerated sauces.
- Chutney tends to cook like rice, so make sure the water in the chutney doesn’t reach more than 3/4 of the bottom of the pot and that there is enough room for the chutney to float while it cooks.
How to store Imli ki chutney recipe?
Simply pour the chutney into a dry jar with an airtight lid. Use a clean, dry spoon whenever you need time to prepare the chutney. You can also freeze the chutney indefinitely.
How long can I keep the chutney?
When stored correctly, Imli ki chutney recipe can be kept in the refrigerator for up to 70 days and in the freezer indefinitely. The longest that has been in my freezer is about a year.
Can I use something other than dates to sweeten the chutney?
Sure! In fact, you can use any sweetener you like! We have a full list of alternates. The only reason dates are preferred in this chutney is that not only do they act as a nutritious sweetener, but they also add a thick texture to the chutney.
SERVING TIPS
Again, this Imli Ki chutney recipe makes a great side or dip with MANY appetizers and entrees. Here are some ideas:
- For Dahi Bara (see below)
- With a chaat mix like Papri Chaat (see below)
- Use it as a sweet chutney of pani puris
- Perfect with grilled dishes like chicken tikka etc.
- I would do it as a favor for my non-desi to try it out.
- On paratha buns, sandwiches, or wraps.
- With Indian/Pakistani fried snacks like pakora, kachori samosa, etc.