Tamarind Chutney



This is a tangy chutney used in almost all Indian Chaats. I love it the way my mom makes it. She makes a lot in one time and stores it in the refrigerator for months, so it is always readily available.

I have this method 1 which is what my mom used to make in India followed by method 2 that she makes here in US using Tamarind Concentrate.


Tamarind Chutney

METHOD 1

Ingredients:


250 gms Tamarind/Imli
75 gms Gud
1 tblsp Sugar
1 tsp Dhaniya powder
1/2 tsp Red Chilli powder
1 tsp roasted Jeera powder
1/2 tsp Black Salt
1/4 tsp Salt

Method:

1. Boil tamarind and gud with a little water (2 cups) till tamarind becomes soft. Cool and strain to remove the tamarind pulp.

2. Add sugar, dhaniya powder, red chilli powder, jeera powder, black salt and salt. Mix well and boil. Add a little water to adjust consistency.

3. Cool and store in refrigerator.

METHOD 2

Ingredients:


1 cup Tamarind/Imli Concentrate
1/2 cup Gud
1 tblsp Sugar
1 tsp Dhaniya powder
1/2 tsp Red Chilli powder
1 tsp roasted Jeera powder
1/2 tsp Black Salt
1/4 tsp Salt

Method:

1. Heat gud in 1-2 tblsp water on low heat till the gud melts. Strain to remove any dirt from the gud water. 

2. Boil all the above ingredients along with gud water well. Add more water based on consistency needed. 

3. If its too sour, add sugar.

4. Cool and store in refrigerator.

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