I present to you a healthier tamarind chutney (imli chutney) recipe – an essential for all Pakistani/Indian chaat dishes!
This healthier tamarind chutney, aka imli chutney, is made with tamarind, honey, sugar and spices. It’s considered to be a staple chutney for most dishes. It’s considerably popular as a dipping chutney for samosas. I have made imli chutney five times and on the fifth go have finally mastered the healthiest version without compromising on taste. It’s a happy medium between the two.
Serve this with this Chana Chaat – A Chickpea Yoghurt Salad recipe.
How is this imli chutney healthier?
This tamarind chutney is healthier because it uses an unsalted tamarind paste, more spices and more honey than sugar.
This tamarind chutney
- is much healthier than the pre-made store bought versions;
- can be used in and as part of so many Pakistani/Indian dishes. For example, all kinds of chaats, served with samosas, dahi bhalla etc;
- stores up to 3 weeks in an airtight container in the refrigerator;
- freezes up to 3 months;
- is vegan and
- is so easy to make!
Healthier Tamarind Chutney (Imli Chutney)
A sweet, tangy tamarind chutney that's so moreish. It's healthier than the standard recipe. It's a firm family favourite dipping and drizzling chutney.
Yield: 2 cups
Materials
- 75 grams Seedless, unsalted tamarind (in a pack)
- 2.5 cups Boiling water
- 3 tbsp Honey
- 2 tbsp Sugar
Herbs, spices & salt
- ½ tsp Ground cumin
- ½ tsp Kaala namak (black salt)
- ½ tsp Kashmiri red chilli
- ½ tsp Ground ginger
- ¼ tsp Himalayan salt
- ¼ tsp Red chilli powder to taste
Instructions
- Boil water in a kettle and add this to your tamarind in a pan. Mix with a spatula and place this on heat and bring to a boil. Remove it from the heat and cover with a lid.
- Using a sieve, strain the mixture to remove the lumps, pressing down into the sieve. Collect the liquid in another pan.
- Dry heat the ground cumin in a pan for a couple of minutes, ensuring this don't burn. Immediately remove this from the pan into the tamarind liquid in your other pan.
- Add the remaining salt, herbs and spices to the liquid and mix thoroughly.
- Return the liquid to heat and add in sugar and honey. Simmer until the sugar and honey have dissolved. Then continue to simmer until the liquid becomes thicker – chutney like. Let this cool down and serve. Enjoy!
Notes
- Adjust the sweetness and spiciness using honey/sugar and chilli powder, respectively.
- Add more water depending on your preference of consistency. More water will result in a thinner consistency. Continue to boil further if you want the chutney to be thicker in consistency.
- Store in an airtight glass container and pop this in the refrigerator. This will keep for up to 2 weeks. You can also freeze this for up to 3 months.
- Serve with samosas, chaats and so many other Pakistani and Indian dishes.
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