Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, tamarind chutney. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Tamarind chutney is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Tamarind chutney is something that I have loved my whole life.
Tamarind chutney or imli chutney is a popular Indian condiment used to make chaats and is also served with snacks like samosas. This sweet & tangy tamarind chutney is extremely flavorful and. Tamarind Chutney is also known as Imli chutney (Imli is the Hindi word for tamarind).
To begin with this particular recipe, we have to first prepare a few components. You can cook tamarind chutney using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Tamarind chutney:
- Make ready 1 cup tamarind
- Take 1 cup jaggery
- Prepare 1 glass water
- Make ready 1/2 tsp red chilli powder
- Get 1/2 tsp salt
- Get as required Fennel seeds
This chutney can be called the ketchup of the east. Sauces, dips, dressings, and condiments from around the world. Note: Tamarind concentrate and jaggery sugar can be found at most East Asian and Indian. This is an East Indian sweet tamarind chutney.
Steps to make Tamarind chutney:
- Wash the tamarind and soak it in water for half an hour.
- Squeeze the tamarind nicely. Transfer the residue in another container.
- Now add all the above ingredients to the residue and boil it for 10 minutes.
- Let it cool and store it in a bowl. It can be preserved for a span of 3 months.
Sweet Tamarind Chutney. this link is to an external site that may or may not meet accessibility guidelines. Tamarind chutney (Imli chutney), a simple yet delicious condiment, is a must have dip for almost all Indian snacks. Even though this recipe is as simple as mixing jaggery and spices into tamarind puree. Strain and transfer to the pan again. Add the tamarind paste and seasoning.
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