Chutney Mania! Chef Curry Do-Pyaza’s Tangy Tamarind Treat!

Namaste Doston! Kem cho? Sat Sri Akal!

Chef Curry Do-Pyaza here, back in your kitchens with another recipe that’s sure to make your taste buds sing! Today, we’re diving deep into the world of chutney, specifically, the ever-popular, lip-smackingly delicious Tamarind Chutney, also known as Imli Chutney!

This sweet, sour, and spicy concoction is a staple in many Indian households, especially in the North and West. You’ll find it gracing tables during festive occasions like Diwali, Holi, and weddings. It’s also a must-have accompaniment during fasting periods like Navratri, where it adds a burst of flavor to your vrat ka khana (fasting food). I always see my naniji (grandmother) prepare a huge batch during the summer months, so we can enjoy it all year round. It’s a taste of home, a taste of tradition!

A Little Trip Down Memory Lane

The history of chutney is as colourful and varied as India itself. It’s believed that chutneys originated as a way to preserve fruits and vegetables. Tamarind, with its unique sourness, has been a key ingredient in Indian cuisine for centuries. Over time, clever cooks like your’s truly, experimented with different spices and techniques, leading to the diverse range of chutneys we enjoy today. Tamarind Chutney, in particular, has become a beloved condiment, adding a delightful zing to countless dishes.

Let’s Get Cooking!

Preparation Time: 15 minutes (plus soaking time)
Cooking Time: 20 minutes

Ingredients:

200 grams Imli (Tamarind)
1 cup Gur (Jaggery), grated
1 teaspoon Saunth (Dry Ginger Powder)
1/2 teaspoon Lal Mirch Powder (Red Chilli Powder) – adjust to your spice level!
1/2 teaspoon Jeera Powder (Cumin Powder)
1/4 teaspoon Kala Namak (Black Salt)
A pinch of Hing (Asafoetida)
1 cup Water
1 tablespoon Oil (Vegetable or Sunflower)

Instructions:

Soak the Tamarind: First, soak the imli in warm water for at least 1-2 hours, or even overnight. This makes it soft and easy to extract the pulp. My dadiji (paternal grandmother) used to say, “Patience is the secret ingredient!”
Extract the Pulp: Once the imli is soft, squeeze it with your hands to extract the thick pulp. Strain the pulp through a sieve to remove any seeds or fibers. This is the key to a smooth and luscious chutney.
Heat the Oil: In a medium-sized pan, heat the oil over medium heat. Add a pinch of hing. Let it sizzle for a few seconds. The aroma will fill your kitchen!
Add the Pulp and Jaggery: Pour in the tamarind pulp and add the grated gur. Stir well until the gur dissolves completely.
Spice it Up! Add the saunth, lal mirch powder, jeera powder, and kala namak. Mix everything together thoroughly.
Simmer and Thicken: Bring the mixture to a gentle simmer. Cook for about 15-20 minutes, stirring occasionally, until the chutney thickens to your desired consistency. Remember, it will thicken further as it cools.
Cool and Store: Remove the pan from the heat and let the chutney cool completely. Store it in an airtight container in the refrigerator. It will keep well for several weeks!

Chef Curry’s Top Tips for Tamarind Chutney Perfection:

Adjust the Sweetness: Feel free to adjust the amount of gur to suit your taste. Some like it sweeter, some like it more tangy. Experiment and find your perfect balance!
Spice Level: The lal mirch powder is your friend! Add more or less depending on how much heat you can handle. A pinch of Kashmiri lal mirch (Kashmiri red chili powder) adds a beautiful color without too much heat.
Consistency is Key: Don’t overcook the chutney, or it will become too thick. Aim for a slightly runny consistency, as it will thicken as it cools.

Cooking it Your Way:

Gas Stove: The traditional method, as described above, works perfectly on a gas stove.
Induction Stove: Follow the same steps as with a gas stove, adjusting the heat settings as needed.
Pressure Cooker: You can pressure cook the tamarind pulp, gur, and spices for 2 whistles. Release the pressure naturally and then simmer the chutney on the stovetop until it reaches the desired consistency. This is a quicker method!
Slow Cooker/Crockpot: Combine all the ingredients in a slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours. Stir occasionally.
Microwave: Not recommended, as it’s difficult to control the consistency and prevent splattering.

Nutritional Information (Approximate, per serving):

Calories: 50-70
Carbohydrates: 12-18 grams
Protein: 0-1 gram
Fat: 0-1 gram

Serving Suggestions:

This versatile chutney is a fantastic accompaniment to so many dishes!

Samosas and Pakoras: The classic pairing! The tangy chutney cuts through the richness of the fried snacks.
Dahi Bhalla: A must-have topping for this popular street food.
Chaats: Adds a burst of flavor to aloo tikki chaat, pani puri, and other chaat favorites.
Sandwiches and Wraps: Spread a thin layer on sandwiches or wraps for a unique Indian twist.
As a Marinade: Use it as a marinade for paneer or chicken before grilling or baking.

So there you have it, my friends! My simple and delicious recipe for Tamarind Chutney. Now, go forth and create some magic in your kitchens! I’m confident you will enjoy making this chutney.

Go on, give this recipe a try and share it with your friends and family. They’ll be thanking you for days!

Until next time, happy cooking!

Your friend in the kitchen,

Chef Curry Do-Pyaza!