Tamarind chutney (Imli Chatni)

Tamarind chutney (Imli Chatni)


To make your next curry evening even better, whip up a batch of this Kashmiri date chutney to serve on the side.

The ingredient of Tamarind chutney (Imli Chatni)

  1. 1 tablespoon vegetable oil
  2. 2 teaspoons sweet paprika
  3. 1/2 teaspoon ground coriander
  4. 1/2 teaspoon ground cumin
  5. 1/2 teaspoon fennel seeds, dry-roasted, ground
  6. 1/4 teaspoon Kashmiri chilli powder (see note)
  7. 125g piece tamarind pulp (see note), crumbled
  8. 125g fresh dates, pitted, chopped
  9. 250g jaggery (see note), chopped, or soft brown sugar

The instruction how to make Tamarind chutney (Imli Chatni)

  1. Heat oil in a small saucepan over medium heat, add spices and stir for 1 minute or until fragrant. Add remaining ingredients and 625ml (2 1/2 cups) boiling water and simmer for 20 minutes or until mixture is the consistency of thick cream. Strain through a fine sieve, pushing mixture through with a spatula, until only tamarind fibres and seeds remain. Season with sea salt, cool, then refrigerate in an airtight container for up to 2 weeks.

Nutritions of Tamarind chutney (Imli Chatni)

calories: 261.227 calories
calories: 4 grams fat
calories: 56 grams carbohydrates
calories: 56 grams sugar
calories: 9 grams protein
calories: 7.72 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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