Tamarind Concentrate Chutney
(Quick Imli Chutney)
Tamarind chutney is a quintessential condiment for chaat. It is used extensively in North India as a dip for appetizers and snacks. Tamarind has a unique sweet-sour taste. Typically, I like to make tamarind chutney with dry tamarind (see recipe) but when in a hurry, I make the chutney using tamarind concentrate. It’s ready in 10 minutes.
Tamarind chutney keeps for a long time — about 2-3 months in the refrigerator. And it can also be frozen for later use.
1/4 cup tamarind concentrate, no sugar added
1/2 cup water
3/4 cup brown sugar, packed
¾ teaspoon salt
¼ teaspoon cayenne pepper
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In a small saucepan whisk tamarind concentrate and water, until well blended. Bring to boil.
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Add brown sugar, salt, and cayenne pepper. Reduce heat and simmer (low boil) for 8 – 10 minutes. The chutney will start to thicken and become glossy. The chutney will thicken more as it cools.
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Serve at room temperature or refrigerate in an air-tight container. Will keep refrigerated for up to 4 months.
Makes: 1 cup
Serving size: 1 teaspoon
Recipe By: Madhu Gadia, MS, RD. For more recipes and blogs go to www.cuisineofindia.com.