Tamarind Chutney
Imli (tamarind) chutney is the sweet-and-sour backbone of Indian street food, drizzled over samosas, dahi puri and bhel puri.
Sweet, sour and gently spiced tamarind and jaggery chutney. The glossy brown sauce for samosas, pani puri and chaat.
Ingredients
Method
Break up the tamarind and soak in the hot water for 15 minutes. Squeeze and mash with your fingers, then strain, discarding the fibres.
Pour the pulp into a saucepan with the jaggery and spices.
Simmer for 15-20 minutes, stirring, until thick and syrupy.
Cool — it thickens further — and store in a jar. Keeps for 3 weeks in the fridge.
Taste for the balance of sweet and sour and adjust the jaggery. If the chutney is too thick, loosen with water.
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Dishes that go well with Tamarind Chutney
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