This dip is a lip smacking condiment used to enhance the tastes in most of the chaats, vadas ,samosas and pakoras/ fritters. The vada pav, dabeli, bhel puri, papdi chaat, ragda pattice or any other chaat items are incomplete without it.
Tamarind chutney/Dip is one of the most versatile dips in my menus. With my favourite Coriander Chutney already on the blog I would like to share this tamarind chutney too. These two chutneys are life of most of the Indian combination dishes.
Check these recipes on the blog using tamarind chutney
I make it in batches and store it in Mason jars or any glass jar for better life in refrigerator for long.It’s so quick and easy and storing it makes it very handy for me to prepare my lip smacking dishes😋😋
What goes in my tamarind chutney/ sauce
- I use good pitted tamarind for this dip. Tamarind is sour so we balance the sourness with the right amount of sweetness in it.
- We can use ready to use tamarind concentrate or pulp from stores instead of using tamarind.
- To make a healthier version I use Jaggery as a sweetener. Brown soft jaggery gives a very good flavour to the dip.
- I also add a few dates to it . Dates give this dip a healthy blend making it more tasty and powerful.
- Since I store this dip in large quantity I add a little sugar to make a paste instead of a flowy sauce. Sugar gives it a slightly sticky texture and helps enhance its taste.
- With sugar the fear of crystals tag along. To avoid crystallization add 3-4 drops of lemon to it.
- Of course a few spices and salt is the most important preservative that goes in this.
- All these are boiled together , blended and strained. The extract puree is thus cooled and stored in mason jars.
Storing Tamarind Chutney/sauce
- This dip stays well for a long time if stored properly in a refrigerator. You can store it for a month if a nice thick concentrate.
- The dip needs to be properly cooled down before pouring it in mason jars or any air tight containers.
- The jars should be clean and dry.
- Every time while using the dip the hands and spoons used must be kept dry. Any uncooked water can spoil this chutney soon.
Using Tamarind Chutney/Dip
- This dip is a thick paste resulting out of extracted puree from tamarind. While using this concentrate we need to remove a few spoons in a separate bowl, dilute it with just a little bit of water stir well and consume immediately.
- We can use this diluted dip in bhel, panipuri/puchkas, with samosas, any types of fritters, papdi chaats etc.
- This chutney can also be used in dahivadas, dabelis, batata vadas, pakoras any types of savory,and of course your choice of foods to complement.
- I even use it in sambar and tamarind rice at times.
- You can try it with any types of fried fritters. I bet you will drool over its taste.
Lets check the recipe in detail
Tamarind date chutney / Imli chutney
- 1 cup Pitted tamarind OR Store bought tamarind pulp/concentrate
- 6-7 pitted and chopped dates
- 2 cups Jaggery powder
- 1.5 cup water
- 1 teasp salt
- 1 teasp cumin powder
- 1 teasp coriander powder
- 1 cup brown sugar or refined sugar
- 2 tbsp red chilli powder
- 2-3 drops lemon juice (prevents crystallization)
- In a non reacting pan boil together tamarind , jaggery and chopped dates. Keep stirring as the jaggery might stick to the pan and burn.Allow the mix to boil nicely.
- The jaggery begins to melt and the tamarind and jaggery begin to blend it's taste.Allow it to cook for about 10-12 min until you get a nice dark brown color.If all the water is used add more half cup of water to it to cook and soften the tamarind completely.
- Now taste the liquid and add sugar as required (depends on how sweet your jaggery is). Sugar gives the paste a nice sticky yet flowy texture.
- Add salt , red chilli powder, 1 teaspoon cumin powder and a 1 teaspoon coriander powder and boil it again.
- The sugar dissolves completely and you get a nice flowy mix. Switch off the stove top. Add 2-3 drops of lemon to avoid crystallization of sugar.
- Allow the mix to cool for a while.With a hand blender crush all the mix to a fine paste. (Ensure there are no seeds in it)
- Now sieve the paste with a little bigger sieve to separate all the tamarind and jaggery residue. (If using ready tamarind paste skip this step.What you get is a fine, thick paste of the tamarind and jaggery called the imli chutney or sauce.
- Now fill it in a dry jar and close the lid tightly to refrigerate.
- You can use the paste as it is as and when required or dilute it with water to attain the desired consistency. Do not add water while storing. This will spoil the chutney.
- Use all the produce clean and pitted.
- Make sure you stir it in regular intervals to avoid burning.
- Too much of sugar can crystalize your paste.
- Ensure the jar is dry before storing.Do not add cold water into the jar to adjust consistency.
- Always take it out separately with dry spoons and mix water separate. This will help to keep the stored paste intact and clean and will not spoil.
- Tamarind in right quantity is a good fiber source and helps in keeping heart healthy. It helps in lowering cholesterol and controls diabetes.
- Jaggery is a superior sweetener. It helps in building iron content in your body. Jaggery is a good fiber too. It is a great replacement for sugar.
- Dates are rich in fiber, iron, potassium and provides good health benefits.
- So if consumed in proportion and right quantity it is an healthier sauce.
- However diabetic, and arthritic patients need to track the quantity they can have.
Do stop by to check other chutneys and dips on the blog.
- Coconut chutney
- Kairichi Dal/ Ambe dal/ Chana dal with raw mango dip
- Kala Chana /Black Chickpea Hummus
- Mango Peach Dressing
- Coriander chutney
If you like and try this recipe do write reviews in the comment section below.
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