I learned to make Imli Ki Chutney, also called saunth or tamarind chutney, from my mother. She made it the best. It is tangy, sweet, and spicy, and is prepared from tamarind paste, sugar and spices. Once made, it can be refrigerated, and can last for six months. How good is that!
Makes 3 Cups
Prep Time: 10 minutes Cooking Time: 55 minutes Inactive Time: 30 minutes
Ingredients for Imli Ki Chutney
- 5 cups Water
- 1½ cups Sugar (Chini)
- 3 heaped teaspoons Tamarind Paste (Imli)
- 1 teaspoon Red Chili Powder (Lal Mirch)
- 2 teaspoons Roasted Cumin Powder (Bhuna Zeera)
- 1 teaspoon Ginger Powder (Pisa Adrak)
- 1 teaspoon Salt (Namak)
- 1½ teaspoons Black Rock Salt (Kala Namak–pink in color)
- 3 teaspoons Mixed Spice (Garam Masala)
How to make Imli Ki Chutney for Samosa
Heat water in a medium pot, over medium-high heat, until it boils. Reduce the heat to low, and add tamarind paste, sugar, red chili, cumin, ginger, salt and black salt, and mixed spice; then mix well.
Increase the heat back to medium-high. Stir constantly, for about 5 minutes, until the liquid comes to a boil, and the tamarind paste and sugar are completely dissolved. Reduce the heat to low-medium, and check the seasoning. Add more of the above dry ingredients according to your taste. I like it a little extra sweet and spicy.
Partially cover and cook for 40-45 minutes, until chutney begins to thicken, stirring every 5-10 minutes. Turn off the heat, and allow it to cool completely. Transfer into a plastic container and refrigerate.
Note: Imli Ki Chutney becomes thicker as it cools, so keep it at a medium consistency. Refrigerate for 30 minutes before serving. Serve with samosas, fritters, potato cutlets, or yogurt dishes. It enhances the flavor of all foods, and is a delicious accompaniment to meat and vegetarian meals.
Variations:
- Make a vinaigrette by mixing 1 tablespoon chutney with a little olive oil to a pourable consistency; then pour over salads. Voila! DELICIOUS!
- Use Imli Ki Chutney in preparation of vegetable curries, and cumin water.
- Use chutney in marinades for chicken, and of course you can simply enjoy this chutney with Samosa too.
