It’s been a while since I last posted, mostly because I’ve been in India for the last few weeks and have been all over the place, hardly cooking. While I’m excited to return to the States and get my back to some of my favorite summer ingredients such as basil and berries, I am also going to miss mangoes terribly. While mango shakes and mango lassis have been my drink of choice for the last few weeks, I thought I would focus on tamarind chutney in this post.
Tamarind chutney, also known as imli ki chutney is a sweet and tangy sauce that is often used as a dip or a mix-in item for many Indian snacks and street food, along with mint chutney. It’s one of my favorite summer add-ons, as it’s great cool-off just mixed in with some yogurt, or in some chaat papdi or dahi vada. It barely takes 10 minutes to prepare, so it’s a great topping or dipping sauce to prepare in case you’re having guests over on a short notice!
- 50 grams tamarind paste, deseeded
- 150 ml water
- 1 teaspoon rock salt
- 5 teaspoons sugar
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon red chili powder (or lesser, to taste)
- Put the tamarind in a saucepan with water until it boils and mixes.
- Once the water has been boiling for a few minutes, allow the mixture to cool.
- Add water, rock salt, sugar, roasted cumin power and red chili powder to the mixture and blend until completely smooth.
- Taste the final product, and add more sugar, if you feel the need to make it slightly more sweet.
- Chill for a few hours, and it’s ready to be eaten with your favorite foods.
Need some ideas on what to eat with your tamarind chutney? Eat some samosas with it, or try this papdi chaat shown below from Dassana