Tamarind chutney is a flavourful sauce that has its place in Indian cuisine. Because of the pulp of this fruit, which is simultaneously sourish and sweet, it provides a full-bodied flavour profile for this sauce. Maybe that's why this sauce is one of the most desired accompaniments to many different dishes. Try this delicious tamarind chutney recipe. Tamarind preparation to make the chutney entails soaking the tamarind in warm water so that it softens and pulp can be extracted from it. The pulp from the tamarind is mixed with different spices and ingredients that provide flavour to the chutney. Typical ingredients include jaggery or sugar, which imparts a sweet taste to the chutney, spices like cumin and coriander, pepper, and chilli powder to provide depth, warmth, and crispiness. A pinch of salt balances the flavours while cooking the chutney so that it tears at the mouth's taste buds. This gives a sauce that's quite thick yet shiny, and refreshing on the palate. Tamarind chutney is served with popular snacks like samosas, pakoras, and chaats which add zesty flavour to the savoury flavours of the dishes. Here's a flavourful recipe for tamarind chutney for your snacks. You can use it as a dipping sauce or the sauce to drizzle over salads and grilled meats adding unique twists to many recipes. Not only does the taste of tamarind chutney delight but also possesses wonderful digestive and great health value. It is full of antioxidants and helps in digestion, which is why it makes it an ideal accompaniment to whatever you eat. Whether served as a condiment or as a marinade, the tamarind chutney encapsulates the rich culinary traditions of India. The sweet and sour and spicy marbling of flavours makes it an indispensable delight that adds a special twist to every dish served.

• 200 gms jaggery
• 200 gms tamarind
• 1/2 tsp cumin powder
• Red chilli powder
• 1/4 tsp salt
• 1/4 tsp black salt

• Imli chutney or tamarind chutney is the most prized condiment in Indian food. It delights everybody by being an excellent blend of tanginess, sweetness, and spiciness.
• It goes well with snacks like samosas, pakoras, and chaats and changes the flavour of most dishes. Making imli chutney at home is a simple process that requires just a few ingredients.
• Start by placing 200g of tamarind in a cup and then soaking it in one cup of warm water for around 30 minutes. The soak, therefore tends to soften the tamarind, making the flavours extract easily.
• Mash the tamarind using your hands after the stipulated time in the water. This mashing will help break the pulp from the tamarind's tough outer layer.
• Once you have mashed it to paste, strain the mixture through a sieve separating the smooth pulp from seeds and fibers.
• hen with the back of the spoon, press the pulp through the sieve making sure that you get out as much liquid as possible. The outcome should be thick, sour tamarind pulp that will form the major component of your chutney.
• Now that your pulp is ready, it is time to bring life into the chutney. To this pan add the strained pulp along with 200 gms of jaggery, which may be grated or chopped for easy melting.
• This jaggery acts as a appetizing sweetness against the tart taste of the tamarind pulp. Add half a teaspoon of red chilli powder for a gentle kick, half a teaspoon of roasted cumin powder for that earthy flavour, and a quarter teaspoon each of black salt and regular salt.
• Black salt gives an exclusive taste; it enhances the overall flavour profile of the chutney, while common salt helps to develop sweetness and tanginess.
• Place the pan over medium flame. Now, start cooking the mixture, stirring all the time. This is of utmost importance since, while you stir it continuously, it will not stick to the bottom of the pan and burn.
• And, as you stir it, slowly, the jaggery will melt into the pulp of tamarind and the consistency will gain a very rich, glossy look.
• Continue cooking it for almost 10 to 15 minutes or till the chutney thickens to your desired consistency.
• Timing will depend somewhat on your stove and heat level, but be careful and keep an eye out; it will thicken up to coat the back of a spoon, and the flavour really gets intense once it is cooked.
• Once the chutney has thickened to the desired consistency it should then be removed from the heat.
• Allow the chutney to cool to room temperature, this step is very important as it will allow the flavours to meld together perfectly. As the chutney cools, it should thicken further.
• Transfer this imli chutney to an airtight container and store this inside the refrigerator. Though it stays fresh for months even up to a month inside the refrigerator when once prepared this is so handy to have on hand inside the pantry.
• Vibrant flavours of sweetness and tartness of the chutney will just be great to flavour any dish that you serve.
• Such chutneys can be great as a snack dip but can also be quite handy to drizzle over grilled vegetables or mixed into salads, also useful as a marinade for meats.
• It is a sure shot elevation to even the humblest of dishes.
• Enjoy making imli chutney and the delightful taste it brings to your food. I assure you that this will surely impress your family and friends with the taste of authentic Indian cuisine straight in your own kitchen.
• Whether it's a gathering or just adding some zing to your everyday dishes, this chutney will do just the trick!