tamarind chutney | हलवाई जैसी इमली और गुड़ की चटनी | saunth chutney recipe | imli ki chatni |

Tangy and tasty: Tamarind Chutney!
Who doesn’t like tangy taste? We all sure love it. The Chutneys are a favorite among us Indians. We all love our dipping and we don’t compromise on our taste. It is also known as Saunth chutney at some parts. We all want tamarind chutney for chaat, tamarind chutney for samosas, tamarind chutney for dahi vada, so here I am sharing a quick and simple recipe for sweet tamarind chutney. It is best sweet and sour Imli chutney. Enjoy this delicious chutney with everything you like.
Prep time: 5-10mins
Cook time: 5-10mins

Ingredients:
1. Jaggery: 150gms
2. Tamarind: 150gms
3. Sugar: 1 ½ tbs
4. Corn flour: ½ tbs
5. Red chili powder: ¼ tbs
6. Black pepper powder: ¼ tbs
7. Cumin seeds: 1tbs(roasted)
8. Black Salt: ½ tbs
9. Salt: ½ tbs
10. Red food color: a pinch

Method:
Step 1.
In a medium bowl soak 150gms of tamarind in luke warm water for 10 mins so that they softens.
After 10 mins, mash the tamarinds using light hands so that all the pulp comes out and the seeds and other waste separates. And drain the pulp in another bowl with a strainer so that a fine pulp is there for use.

Step 2.

In a medium saucepan/wok pour 1cup of water and warm it up. Add the jaggery and let it melt slowly. When the Jaggery melts a little add tamarind pulp and stir well.

Step 3.

Add black salt, salt, black pepper powder, red chili powder, cumin seeds and stir well. Now add sugar and keep stirring.

Step 4.

Mix the corn flour with a little water to make a fine paste and add it to the tamarind chutney so that it thickens a little. Do stir well so that it mixes well.

Step 5.

Add food color to it so it looks exactly like the ones we get in the market. Now turn the gas off and let it cool down.

Enjoy its tanginess with Rajkachori chat, Dahi Valle or anything you like. Happy Cooking!

Note:
1. It’s always good to soak tamarind in warm water as it helps to take out the pulp easily.
2. Always refine the pulp before using so that no skin of tamarind or anything goes it. And the chutney has a nice and smooth texture.
3. Adding spices to the chutney makes it taste even more delicious.
4. Crush the jiggery before trying to melt it, as it will take a little less time and will melt nicely and evenly.
5. Adding food color to the chutney is totally optional, if doesn’t affect the taste at all.

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