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Imlee Chatni (Tamarind Chutney)

5 from 8 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 8 kcal

Ingredients
 

  • 400 g Dried tamarind mass
  • 500 ml Water
  • 30 g Ginger - finely grated
  • 1 tsp Lemon zest
  • 2 tbsp Lemon juice
  • 0,5 tsp Chilli flakes
  • 0,5 tsp Kala Namak Kirstalle (optional normal salt)
  • 3 tbsp Sugar .. or something more
  • 1 tsp Cumin - roasted and ground

Instructions
 

  • Divide the tamarind mass and bring to the boil once with the water. Let soak for at least 30 minutes.
  • Then rub it through a coarse sieve. The solid components can be disposed of.
  • Return the tamarind pulp with all the other ingredients to the saucepan, bring to the boil, season to taste and simmer for 5 minutes. Let cool and sift again.
  • The tamarind chutney can now be poured into a vessel (e.g. an empty ketchup bottle). Store in the refrigerator. Shelf life approx. 3-4 weeks.
  • To get a slightly different flavor note, you can refine the chutney with fresh onion cubes and chopped coriander. However, do not add it to the bottle, otherwise the chutney will not last long.
  • Tamarind chutney goes well with many snacks such as samosas, tikkis, pakoras, papadams.

Nutrition

Serving: 100gCalories: 8kcalCarbohydrates: 0.9gProtein: 0.2gFat: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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