This is one dip that I always have stocked at home. Its a must-have accompaniment with chaats and I also love adding this and the green chutney in rolls and sandwiches. My kids also love this. It’s called by different names in different parts of the country – imli chutney, meethi chutney, saunth… This is a very easy to make recipe, so do try it out!
Sweet and Sour Tamarind ChutneyCourse: DipsDifficulty: Easy
A sweet and tangy dip recipe!
Seedless Tamarind (Imli) – 6 tbsp (3/8 cup)
Grated Jaggery / Jaggery Powder– ¾ cup
Black Salt – ½ tsp
Roasted and Crushed Cumin Seeds – ¾ tsp
Ginger Powder – ½ tsp
Black Pepper – ¼ tsp
Chilli Powder – ½ tsp
Salt – if needed
- Soak tamarind in ½ cup of water for some time till it softens. Alternatively, you can soak it hot water and bring it to a boil so that it softens quickly. You can sieve it at this stage and use the tamarind pulp if you are using jaggery powder for the recipe.
- In another pan, add jaggery with some water and let it come to a boil so that the jaggery is all melted. Sieve this and add it to the tamarind pulp. If you are using jaggery powder, then you can directly add that to the tamarind pulp.
- Next, add black salt to the jaggery and tamarind mix.
- Let it come together to a boil and thicken.
- As it starts to thicken, add the ginger powder, black pepper, chilli powder and salt (if needed).
- In case, the chutney needs more sweetness, you can add some sugar or more jaggery too at the end to adjust the taste.