Wednesday, April 13, 2011

Imli Chatni (Indian Tamarind Sauce / Chutney) Recipe

This was a very nice sauce. First it's sweet but then you get a hint of sourness from the tamarind and the flavour of the cumin. It would be good to serve with samosas or other fried appetizers. Maybe even as a dip for chicken or wings.

Makes a little over 1 cup

1 tablespoon tamarind pulp
1/2 cup warm water
1/4 cup dark brown sugar
1/8 cup raisins
1/8 cup chopped dates
3/4 teaspoon ground cumin
1/2 teaspoon fresh ground ginger
1/4 teaspoon cayenne pepper (or to taste)
salt (to taste)

Take the tamarind pulp and soak it in the warm water for 20 minutes. Press the mixture through a sieve to remove seeds and stems. Add all other ingredients and blend for a minute or two. Mine still had a few chunks of raisins and dates.


Tip: You can find tamarind paste at Indian supermarkets but I found mine at an Asian store in the produce area right beside the whole tamarind. If you can find whole tamarind, get some, it's so yummy to have as a snack, and comes in a sweet and sour option.

Original Recipe:

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