Sweet and sour tamarind chutney or imli ki chutney is lusciously flavoursome sauce made using tamarind pulp, jaggery, spices and dry ginger powder. Best sweet chutney for Indian chaats like bhel puri, sev puri, pani puri and more.
- 1 cup Jaggery
- 1/2 cup Tamarind pulp ( I have used homemade tamarind pulp)
- 1 tsp Panch Phoran (A mix of cumin, fenugreek, nigella, fennel and mustard seeds)
- 1 tsp Black Salt
- 3/4 tsp Red chilli flakes or Red chilli powder
- 1.25 tsp Dry Ginger Powder
- 1 tbsp Oil
- 2 tsp White vinegar or Apple Cider Vinegar
- 1 cup Water
How to make tamarind chutney recipe (Sauce)
In a pan, heat oil, add panch phoran and allow it to crackle.
Add 1 cup of water and bring it to a boil
Now, add jaggery and boil until jaggery dissolves well. Stir occasionally
Add tamarind pulp and mix, allow it to simmer for 2-3 minutes.
Add dry ginger powder along with black salt, red chilli flakes and simmer until the sauce thickens.
Add Vinegar and mix, simmer for another 30 seconds.
Sweet tamarind sauce is ready, cool it completely.
Store in clean airtight jar and regrigerate or freeze them in portions.
- The amount of jaggery and tamarind pulp can adjusted as per your preference. If you want the tamarind sauce to be sour or sweet or little more spicy, adjust the ingredients in the recipe accordingly.
- You can choose to strain the chutney while it is still hot and then, cool it completely and store it in clean jar for further use.
- To make 1/2 cup of tamarind pulp, take 1/3 cup of packed seedless tamarind and soak it in 1/2 cup of hot water and allow it to rest for 20-30 minutes. Add the tamarind along with water in blender and blend until smooth. Strain and use it for the recipe.
Calories: 106kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 235mg | Potassium: 25mg | Fiber: 1g | Sugar: 23g | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.3mg