Imli Ki Chutney
This tamarind/Imli chutney is spicy and tangy with just a hint of sweetness. It is refined sugar free and perfect to batch or meal prep. Plus it freezes well too!
Servings: 2.5 cups
Equipment
- 1 medium sauce pan
- 1 sieve/strainer
Ingredients
- 1 17 ounce packet seedless tamarind block
- 2 teaspoons red chili powder
- 2 teaspoons cumin powder
- 2 teaspoons salt
- 1/3 cup coconut sugar/jaggery
- 4-7 cups water *see note
Instructions
- Boil about 4 cups of water. Dredge the tamarind block in the boiled water in a deep sauce pan or pot.
- Cover the pot and bring to a boil on medium heat. About 20 minutes breaking the block apart as it cooks.
- Once done, let the pulp cool some so that it can be handled. Place your sieve over a bowl and add the pulp a little at a time and strain it, pressing down and squeezing the juice so only the fiber remains. At this point you can add up to 2-3 cups more to the pulp depending on your brand of tamarind. See note below.
- You will get about 2 cups of juice. You can add 1/2 cup of additional water depending on the consistency you prefer.
- Finally season with red chili powder, cumin powder and salt. Mix till well incorporated and taste and adjust spice and salt level as needed.
- Pour into an airtight bottle and consume within a week or freeze for later.
Notes
- Add more water as needed. Tamarind blocks from different brands have varying levels of fiber so start with 4 cups of water and then add a cup at a time to facilitate the sieving through of the pulp. Keeping in mind your desired consistency.