Tamarind Chutney
(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. I prefer to use dry tamarind for this chutney, available in a block. It takes time to rehydrate tamarind extract the juices, but it’s well worth the time. I always cook the chutney until smooth and glossy. Once cooked, it keeps for a long time — about 2-3 months in the refrigerator and longer when frozen.
3 1/2 oz dry tamarind, seeded & packaged
3 cups water
1 teaspoon salt
1 cup brown sugar, packed
1/2 teaspoon cayenne pepper
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Remove any seeds from the tamarind block. Combine tamarind and 2 cups of water in a medium pan, bring to a boil and cook for 2–3 minutes. Remove from the heat. Let soak for 1/2–1 hour until soaked through.
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Grind the soaked tamarind in a blender, just a few whirls. Strain the pulp in the strainer (medium holes). Pour the remaining water (1 cup) over the pulp gradually, stirring with a spoon or fingers to help strain the tamarind paste.
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Return the tamarind paste to the pan. Add the salt, brown sugar, and cayenne pepper. Stir until the sugar is dissolved. Heat on medium heat, stirring occasionally. Bring to a boil, reduce heat and simmer for 15–20 minutes. The chutney will thicken as it cools.
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Serve at room temperature or refrigerate in an air-tight container.
Makes about 2 1/4 cups
Serving size: 1 teaspoon
Reprinted from: New Indian Home Cooking by Madhu Gadia, MS, RD