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    Mirchi Tales » Recipes » Imli chutney or tamarind chutney

    Imli chutney or tamarind chutney

    Published: Jun 6, 2018 · Modified: Apr 2, 2019 by Kiran

    Jump to Recipe Print Recipe

    Sweet and tangy imli chutney is made from tamarind pulp, sugar and spices. It is the perfect accompaniment to Pakistani street food snacks such as dahi baray, chaat, samosa and more. 

    After posting the mash ki daal kay dahi baray recipe, my next post had to be about imli ki chutney / tamarind chutney because after all, imli ki chutney is essential with dahi baray. Please note that this is not my recipe, but my mother’s recipe which makes it all the more special. In fact, most of my traditional Pakistani recipes are my mother’s recipes because nothing better than ‘Ammi kay haath ka khana’.

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    Print Recipe
    5 from 4 votes

    Imli chutney or tamarind chutney

    Sweet and tangy imli chutney is made from tamarind pulp, sugar and spices. It is the perfect accompaniment to Pakistani street food snacks such as dahi baray, chaat, samosa and more. 
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Chutney, Side Dish
    Cuisine: Indian, Pakistani
    Servings: 16 people
    Calories: 540kcal
    Author: Kiran

    Ingredients

    • ½ cup seedless tamarind pulp
    • ½ cup sugar
    • salt to taste
    • red chili powder to taste
    • ½ teaspoon roasted cumin seeds / bhuna zeera
    • ½ teaspoon ginger powder optional
    • ½ teaspoon vinegar optional

    Instructions

    • Place tamarind pulp in a medium sized bowl, and add warm water. Soak for a few hours.
    • Take a large bowl, and place a strainer / colander on top of it. Wash your hands, and then strain the tamarind through. Use your hands or a spoon to help in straining the soaked tamarind through. This step can be messy but it’s essential to ensure that all the delicious tamarind pulp is squeezed through (without the skin and seeds, of course).
    • Place the strained tamarind pulp in a small sauce-pan, and bring to a boil on low-medium heat. Add sugar, salt and red chili powder to taste. Keep on low heat, while heating, till the tamarind pulp thickens into a sauce like consistency.
    • Take off heat, and then add roasted cumin seeds (bhuna zeera) and ginger powder. Vinegar can be added as a preservative at this stage, if using.
    • Let the tamarind chutney cool, and then pour into an air-tight bottle. Refrigerate and serve as needed with dahi baray or other snacks.

    Nutrition

    Calories: 540kcal
    Tried this Recipe? Tag me Today!Mention @MirchiTales or tag #mirchitales!
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    Reader Interactions

    Comments

    1. Tomdaya says

      July 21, 2022 at 9:15 pm

      5 stars
      Same as my mother's recipe 😋 🤗 ☺️

      Reply
    2. Maham Ehab says

      April 09, 2022 at 9:20 pm

      5 stars
      Perfect for dahi bharay, chana chaat and even bun kebabs!

      Reply
    3. Shameen says

      April 09, 2022 at 5:44 pm

      5 stars
      Nice work

      Reply
    4. Tasmiyah says

      June 08, 2018 at 1:49 pm

      5 stars
      Uff! This is such a staple every Ramzaan! Thanks for sharing the recipe 🙂

      Reply

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    Hi, I'm Kiran!

    Welcome to my kitchen. Here you will find Pakistani and Indian recipes along with delicious tea time desserts. I am all about putting a modern twist to traditional South Asian recipes for the contemporary kitchen.

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