Tamarind Chutney Recipe Imli Chutney Sweet Tamarind Dates Chutney

TAMARIND CHUTNEY

Steps:

• To a bowl, add tamarind, dates, jaggery, 2 cups water and red chilli powder.
• Pour 1 cup water to your pressure cooker, place a rack/ trivet. Keep the bowl of ingredients inside. Cover the bowl. Cover the pressure cooker.
• Pressure cook for 3 whistles on a medium heat. If using Instant pot, press the pressure cook button and set the timer to 9 to 10 minutes.
• Once done, wait for the pressure to release completely. Remove the bowl and add all of the spice powders. Mix and cover immediately so the flavors will be absorbed.
• Cool this completely. Using a masher, mash it very well or blend in a blender. Place a strainer over a large bowl and add the cooked tamarind paste. Pass it through the sieve. Taste test and add more salt and spice if needed.
• Store tamarind chutney in a clear jar and refrigerate.
• Optional: Heat half tsp ghee in a pot. Add hing to it.
• Pour water to the pot. Deseed the tamarind and dates if any. Add them to the pot. Also add jaggery.
• Boil all the 3 ingredients until dates & tamarind turns very soft. If the mixture turns too thick then you can add up another half cup water. Some kind of dates and tamarind need more water.
• Add red chili powder, salt, saunf powder, coriander powder, ginger powder and jeera powder. Mix all of these and continue to cook further for 2 to 3 mins until the flavor of the spices comes out.
• Cool this mixture completely. Check if any tamarind or dates seeds are left in the pulp. Discard them.
• Add the entire mixture to a blender jar and blend until smooth.
• I added about half cup boiled and cooled water at this stage to help blend smoothly.
• Place a sieve or colander over a large bowl. Then transfer the pureed dates tamarind chutney to it and pass through.
• You will get smooth thick tamarind chutney. Add this to a clean moist free glass bottle and store in refrigerator for up to 6 weeks.
• This chutney turns thick due to the addition of dates. So you will need to bring to consistency before using in chaats. Scoop a few tbsps from the bottle to a bowl and add some hot water. Mix up well. This will refresh your tamarind chutney.

SWEET TAMARIND CHUTNEY

Steps:

• Add seedless tamarind in a pan and add 1.5 (12 oz) cups water to it.Put it on heat and bring to boil. As soon as it comes to boil, turn off heat, cover the pan with a plate and let it remain like that for 25 to 30 minutes.
• Then transfer mixture to a blender and blend to a fine paste.
• Sieve the mixture using a strainer to get rid of all the fiber. Add additional 1/2 cup (4 oz) water while sieving the mixture.
• Now heat oil in a kadai/wok on medium heat. Add cumin seeds and hing and let the cumin seeds splutter.
• Add in the prepared tamarind paste and mix. I added 1/4 cup (2 oz) more water here (so total water added is 2 1/4 cups= 1.5 cups (initially) + 1/2 cup (while sieving) + 1/4 cup (after adding tamarind paste to pan). Mix well.
• Add jaggery, sugar and mix until the jaggery and sugar dissolve, around 2 to 3 minutes.
• Then add cumin powder, kashmiri red chili powder, kala namak, salt, ginger powder and red chili powder. Mix everything well.
• Simmer the chutney on medium heat for around 6 minutes until the chutney thickens. Taste test and adjust sweetness accordingly. Also you can simmer more for thicker chutney. I don't like it super thick so this was perfect for me.Let the chutney cool down and then store in an airtight glass container in the refrigerator. Serve sweet tamarind chutney with samosa, chaats etc.

DATE AND TAMARIND CHUTNEY RECIPE - KHAJUR IMLI CHUTNEY

Steps:

• To begin making the Date and Tamarind Chutney Recipe, into a pressure cooker add dates, jaggery, tamarind, and water. Pressure cook for 3 to 4 whistles. Turn off the heat and allow the pressure to release naturally.
• Once the pressure has released open the pressure cooker and with the help of a hand blender blend the tamarind and dates to make a coarse mixture.
• Place the pressure cooker back on heat and add the chilli powder, cumin powder, dry ginger powder, black salt and salt to taste. Add little water to adjust the consistency of the Date and Tamarind Chutney and simmer for 3 to 4 minutes.
• Turn off the heat and cool the Date and Tamarind Chutney. Refrigerate and store the Date and Tamarind Chutney in an airtight container until ready to serve.
• Serve Date and Tamarind Chutney Recipe - Khajur Imli Chutney along with Samosa or Bread Pakora Recipe or add it to Dahi Batata Puri Chaat and enjoy.