Have you ever met an Indian who doesn’t love the street food? I haven’t..Street food in India is like it’s people. So many varieties, taste, colors and spices but if you look deeply, it’s all somewhat the same. Imli or Tamarind chutney is one of those things which bind so many of the street food deliciousness together. Be it samosa, dahi vada, dahi bhalle, pakore, kachori or any kind of chat, tamarind chutney has to be there.
This is also called saunth chutney in north India. Saunth is nothing but dry ginger powder. Dry ginger powder is actually quiet healthy. It’s hot in nature so used more in winters. Dry ginger powder gives very nice aroma and earthy taste to this chutney. I love this sweet and sour chutney and mix and match with any food possible.
I make this chutney with jaggery,why? because this chutney traditionally is made with jaggery. Jaggery is healthier and tastier alternative to sugar. Jaggery is what this chutney taste best with, but you however can use sugar if you like. You can preserve this chutney for long time. I can’t say exactly how long but for months for sure. Mine gets over before this! I just love this sweet, sour and tangy Indian dip.
One more thing, and important! you can use the ground masala powder as is, but if your roast and then blend, like the recipe says, it will give a whole different taste and smell to the chutney. So make it, taste it, preserve it and relish it with anything you like.
- 100 gms tamarind or imli
- 100 gms jaggery
- 3 cups of water
- 1.5 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 2-3 dry red chili
- pinch of asafoetida
- 1 teaspoon Red chili powder
- 1 tablespoon Dry ginger powder
- 1/2 tsp black salt
- Salt to taste
- Soak tamarind in water for an hour. If your don't have time you can start with next step.
- Boil 2 cups of water and mix tamarind into it. Take it off the heat and mash tamarind in water.
- When tamarind is soft and pulpy, drain the water and take out the tamarind pulp. Keep this water for later. Now put this pulp in blender to make a smooth paste.
- Put the masala for dry roast on a heavy bottom pan or tawa and roast till seeds splutter and release nice aroma. Grind this masala in blender.
- Put a pan on gas, add the strained water and one more cup of water. When water comes to boil add jaggery and let it melt.
- Add grinded tamarind paste in the pan. Also add the roasted masala powder, red chili powder, dry ginger powder, black salt and salt to taste.
- Let the mixture boil for almost 5-7 minutes.
- Give it a taste and add more sugar or salt if required as per your taste.
- Add or reduce jaggery as per your taste.
- Add or reduce water to make it to your desired consistency.