Here’s A Simple And Quick Recipe Of Tamarind Chutney To Make At Home:
- Tamarind (imli)
- Red chilli powder
- Cumin powder
- Black salt
- Table salt
- Deseed tamarind and boil it in some water over low flame for about eight to 10 minutes. If you do not wish to boil it, you can also soak it in water for about 30 minutes.
- Let the tamarind cool at room temperature. When it cools, prepare tamarind pulp by following any one of the processes: One, mash tamarind in water and strain through a metal colander and discard the fibres. Press mashed tamarind with spoon while straining to get more pulp out. Two, crush boiled tamarind into puree using mixer, strain through fine sieve and discard any residue left.
- Transfer the tamarind pulp to a saucepan and add jaggery to it. Bring the mixture to boil and cook on medium flame until the jaggery dissolves completely.
- Now, add red chilli powder, cumin powder, black salt and salt and mix well. Taste for sweetness and add more jaggery if you want a sweeter chutney.
- Once the consistency is slightly thick, turn off the gas stove, and allow it cool at room temperature.
- Once cooled, transfer the chutney to an airtight container and store it in the refrigerator for up to one month or so.
- You can use dates instead of jaggery.
- Change the quantity of jaggery and tamarind according to your taste. If you wish to make it sweeter, add more jaggery or dates.
- Black salt is an optional ingredient.
So, now you have a quick and not-so-tough tamarind chutney recipe that you can prepare in the comfort of your home.