Tamarind Dipping Sauce (Imli Chutney)

AuthorYashodhara G.
RatingDifficultyBeginner

Imli chutney, also known as saunth, is sweet and sour in taste. Made with apple butter and tamarind paste, this dipping sauce can be made ahead to freeze or store in the refrigerator.

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Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins

 2 tsp cooking oil
 ¼ tsp asafetida (hing) powder
 48 oz apple butter
 3 cups water
  cup tamarind (imli) paste
 ½ cup sugar
 1 ½ tsp salt, to taste
 1 tsp crushed red pepper
 1 tsp garam masala
 1 tsp black salt (kala namak)
 1 ½ tsp roasted cumin (zeera) powderDry roast cumin seeds until brown. Grind into powder (coffee grinder works well).

1

Heat oil in a large pot and temper fenugreek seeds and roast until browned, not burned.

2

Add asafetida powder and roast for a few seconds.

3

Add remaining ingredients and mix. Bring to a boil, then simmer for 20-30 minutes minutes - mixing occasionally.

4

Adjust sugar, tamarind, and spices to taste. Cook to the desired thickness.

5

Cool and store in airtight bottles. Once at room temperature, place and tighten lids. Refrigerate until ready to use.

Ingredients

 2 tsp cooking oil
 ¼ tsp asafetida (hing) powder
 48 oz apple butter
 3 cups water
  cup tamarind (imli) paste
 ½ cup sugar
 1 ½ tsp salt, to taste
 1 tsp crushed red pepper
 1 tsp garam masala
 1 tsp black salt (kala namak)
 1 ½ tsp roasted cumin (zeera) powderDry roast cumin seeds until brown. Grind into powder (coffee grinder works well).

Directions

1

Heat oil in a large pot and temper fenugreek seeds and roast until browned, not burned.

2

Add asafetida powder and roast for a few seconds.

3

Add remaining ingredients and mix. Bring to a boil, then simmer for 20-30 minutes minutes - mixing occasionally.

4

Adjust sugar, tamarind, and spices to taste. Cook to the desired thickness.

5

Cool and store in airtight bottles. Once at room temperature, place and tighten lids. Refrigerate until ready to use.

Tamarind Dipping Sauce (Imli Chutney)

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