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.
Ingredients
- 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.