Recipe Tamarind (Imli) Chutney

karadekoolaid

karadekoolaid

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I posted this on another forum and thought it might go down well over here, too.
I use this chutney for fried snacks: samosas, pakora, little turnovers, croquettes, meatballs, falafel, etc.
A chutney is basically a spicy marmalade. chatni in Hindi means "to lick", so basically this is something that´s finger lickin´good
lol.gif
You might find fresh chutneys, made of yoghurt, herbs, coconut, etc., and you´re probably more familiar with things like Mango Chutney, apple chutney, tomato chutney, etc.
I´ve put the Hindi names for the spices in case you need to source them in an Indian grocery.

Ingredients
400 gms tamarind paste
350 gms sugar
1 1/2 inches fresh ginger
1/2 tbsp roasted cumin seeds, (jeera) ground
1/2 tbsp hot chile powder (cayenne, or something similar)
1/2 tbsp fennel seed powder (saunf)
1 tsp asafoetida (hing)
1/2 tbsp black salt (namak)
1/2 cup raisins or pitted dates

Method
1. Blend the ginger and raisins (dates) with a little tamarind paste.
2. Put in a large pan and add all the remaining ingredients. Bring to a boil, stirring frequently. Once it boils, lower the temperature to medium and cook for about 20-25 minutes, until the chutney thickens.
3. Pour into sterilized jars, seal with the lid, and water bath for about 25 minutes. Keeps for years unopened, but I recommend putting it in the fridge once opened.

This photo is of cauliflower pakora ( Brits would probably call them "bhajis") with imli chutney.
77525
 
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badjak said:
I had the same idea :wink:
Click to expand...
Chutney, provided it's a cooked chutney, is sweet, even though it might be offset by the tartness of the tamarind, or green mango.
Pickle (achaar) on the other hand, is salty, sometimes sour, spicy, hot.
The sweetness of the chutney will help to balance the heat of the dish you're eating.
 
So badjak is there a method for getting the pulpy part off the seed? Mine are all pretty uniformly stuck together. Never had these before so don't know! :eek:
1000017858.jpg
 
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karadekoolaid said:
I posted this on another forum and thought it might go down well over here, too.
I use this chutney for fried snacks: samosas, pakora, little turnovers, croquettes, meatballs, falafel, etc.
A chutney is basically a spicy marmalade. chatni in Hindi means "to lick", so basically this is something that´s finger lickin´goodView attachment 77526You might find fresh chutneys, made of yoghurt, herbs, coconut, etc., and you´re probably more familiar with things like Mango Chutney, apple chutney, tomato chutney, etc.
I´ve put the Hindi names for the spices in case you need to source them in an Indian grocery.

Ingredients
400 gms tamarind paste
350 gms sugar
1 1/2 inches fresh ginger
1/2 tbsp roasted cumin seeds, (jeera) ground
1/2 tbsp hot chile powder (cayenne, or something similar)
1/2 tbsp fennel seed powder (saunf)
1 tsp asafoetida (hing)
1/2 tbsp black salt (namak)
1/2 cup raisins or pitted dates

Method
1. Blend the ginger and raisins (dates) with a little tamarind paste.
2. Put in a large pan and add all the remaining ingredients. Bring to a boil, stirring frequently. Once it boils, lower the temperature to medium and cook for about 20-25 minutes, until the chutney thickens.
3. Pour into sterilized jars, seal with the lid, and water bath for about 25 minutes. Keeps for years unopened, but I recommend putting it in the fridge once opened.

This photo is of cauliflower pakora ( Brits would probably call them "bhajis") with imli chutney.
View attachment 77525
Click to expand...

No need to convert me. Although I buy it in a jar.. I just strain and add sugar. Its as good as we get here in restaurants.
I will post a pic when downstairs.
Bhajees or samosas it's real good.

Russ
 
Morning Glory said:
This sounds very good indeed. Maybe I'd rein back a bit on the on sugar but you know me by now. :)
Click to expand...

DONT as above.. it is dam sour so you need the sugar.

It's like pate. A lady I know loved my pate and asked for the recipe. I gave it to her. I saw her a few months later and asked how it went. She said it was horrible. I asked what she put in.. she practically omitted the butter..its too fattening.!! REALLY !!!

Russ
 
I can't get it in a jar unless I order online and I'm to cheap for all that. I'll have to make these work; even if I half destroy it getting it apart... :thumbsup:
 
Barriehie said:
I just picked these up and my process might be a bit longer??? :whistling:
Click to expand...
4 years ago, a friend and I were planning a HUGE Indian dinner. Her husband is a biologist and, thanks to his grandfather, inherited a wonderful hacienda some 90 miles from Caracas. He grows anything and everything.
To cut a long story short; he gave me two sacks of tamarind, (about 20 kilos), just like you've got in the photo. Took me a week... but all you have to do with that packet is peel the husks off, then cover the fruit in boiling water (just barely cover the fruit),leave them for an hour till the water cools down, and then rub the fruit with your fingers (messy, but therapeutic) until you get a thickish juice. It was Covid year, so I had nothing better to do :laugh: :laugh:
You'll know when you've got most of the pulp off, because the seeds (dark orangy-brown) will begin to appear. Strain the juice through a sieve, pressing on the solids with a wooden spoon to extract as much as possible. You'll have a murky brown liquid which is extremely sour. That's your tamarind.
Good luck!
 
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