Tamarind in English is commonly known as Imli in Hindi, Tetul in Bengali and Teteli Tenga in Assamese. The authentic Tamarind chutney is sweet and sour. The sour tastes comes from the key ingredient itself while the sweetness comes from either jaggery/Gud/Gur or Dates/Khajur/Khejur. Many also add in soaked raisins / kismis. This recipe is a basic tamarind chutney/ saunth ki chutney / sonth chutney recipe which can be used as a dip, garnish or accompaniment with almost all Indian chats/ chaats or savouries like Dahi vada, pani puri, papdi chaat, Samosa etc.
Preparation Time : 15 minutes
Serves : 15-20 persons (approx 3 cups)
Panch poran / 5 spice blend : 1/4 teaspoon
Tamarind / Imli : 300 grams
Jaggery / Gur : 150 grams, grated
Black salt / Kala namak : 1/2 teaspoon
Red chili powder / Lal mirch : 1/2 teaspoon
Dry Ginger Powder / Saunth : 1 teaspoon
Mustard oil : 1 tablespoon
Add the tamarind in 3 cups hot water. With hand squeeze the pulp and remove the seeds. Strain this mixture and keep aside.
In a pan or kadhai, heat the oil. Add in the panch poran. As soon as it crackles add in the jaggery. Saute continuously so that the jaggery melts. Now add in the tamarind water. Mix well. Add Black salt,dry ginger powder and Red chilli powder.
Stir well and let it simmer for around 5 minutes. Make the chutney a little thin and adjust the water consistency if required as it thickens as soon as it cools down. Remove from flame.
Let the chutney cool down and use it as a dip, garnish or accompaniment. *You can store this chutney in the refrigerator and use it within 2 weeks.
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