Tamarind Chutney, or imli Ki Chutney as it is called in Urdu, is a favorite pairing with pakoras / fritters in Ramadan. I love making my own and freezing some as part of my Ramadan meal prep.
- 1 packet seedless tamarind block
- 2 teaspoons red chili powder
- 2 teaspoons cumin powder
- 2 teaspoons salt
- ⅓ cup coconut / raw cane or date sugar
- Dredge the tamarind block in water and boil till it is liquidy about 30 -45 minutes breaking apart as it cooks.
- Once done, let cool and squeeze out the juice by straining it through a fine mesh sieve or a muslin cloth.
- You will get about 2½ cups of juice. Season and enjoy with fritters, chaat and other savories. In a jar you can keep the chutney in the fridge for up to 4 weeks and in the freezer for much longer.
Freeze the chutney in an ice cube tray and freeze. When needed, only thaw as much as you can consume in one sitting. The chutney freezes really well and can last for many months in the freezer.