Tamarind Chutney | imlee ki chutney | Prepare and store for Ramadan

This chutney is a staple in my house. It is the perfect sweet and sour accompaniment to any snack and a delicious topping for any chaat. Cooking time for it is less than half an hour with presoaked tamarind.

Ingredients

Tamarind (imlee) 200g
Sugar. 200g
Salt. 1 tsp
Cumin(zeera)| 1 tsp
Ginger powder(soonth) ¼ tsp
Black salt(kala namak) ¼ tsp

Masala
Dry red chili. 1/4 cup
Cumin(zeera). 1 Tbs
Coriander. 1 Tbs
Dry roast in a pan, grind together

Method

Soak tamarind (imlee) overnight, 6-8 hours or
Soak in boiling hot water for 3-4 hours.

Get all the seeds out
Seedless versions are also available in the market.
My seedless version still had a seed in it.😊

Blend the soaked tamarind in a blender.
Drain the mixture through a sieve.

Cook on high heat for 10 minutes.
Add sugar, salt and cumin.
Cook on high heat for another 10 minutes.

Add the above dry roasted and ground masala, ginger powder and kala namak once the chutney has cooled down.
This way the aromas of the added spices stay for longer.

Store in an airtight jar.
Can be frozen up to 4 months.
Can stay refrigerated for up to a month.

Enjoy.

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