Pause
Watch Video
Cook 1 2 3
Prepare with Step by Step Video

TAMARIND CHUTNEY RECIPE

Imli Chutney (#LC14010): Sweet and sour is how we like to describe this chutney as. This tamarind infused chutney complements most of the Indian street food.

Prep Time : 20
Cooking Time : 30
Resting Time : 50 Min
Ingredients
Instructions
Equipment
Recipe Recommendations
SPINACH & CHEESE FILO RECIPE
Spinach Cheese Filo Recipe (#LC14087) : Flaky Filo sheets are layered with a savoury spinach and cheese wrapped in thin layers of filo pastry, combining strong flavours and lovely crisp texture. Try this Greek style pie recipe!

SPINACH & CHEESE FILO RECIPE

Look and Cook

345
ALOO GOBI RECIPE
ALOO GOBI RECIPE / POTATO CAULIFLOWER CURRY RECIPE (#LC14031) : Aloo Gobi is a one pot vegan dish that is cooked with spices. Delicious and tastes best with Indian bread or fresh steamed rice.

ALOO GOBI RECIPE

Look and Cook

345
FOCACCIA RECIPE
FOCACCIA RECIPE (#LC14104) - Focaccia, an Italian bread is made with flour and fresh herbs. For an extra edge in flavour, sun dried tomatoes and olives are added.

FOCACCIA RECIPE

Look and Cook

345
BAGARA BAINGAN RECIPE
BAGHARA BAIGAN(#LC14040): Baghara Baingan is a popular eggplant curry loaded with peanuts,which finds its base in Hyderabadi cuisine. Stew up this delicious broth with us right away.

BAGARA BAINGAN RECIPE

Look and Cook

345
Ingredient

Tamarind concentrated

100 grams

Paste

Sugar

400 grams

Water

1 Cup

Onion Seeds

1 teaspoon

Jeera powder

1 teaspoon

Kashmiri red chilli powder

1/3 teaspoon

Salt

to taste

As required

How to make tamarind chutney recipe?

1. Prepare the ingredients. The Tamarind pulp should be strained and without any lumps or fibres. If using tamarind block, add some hot water and keep for a 15- 20 mins. Straining this to obtain the clean concentrate.

2. Mix the tamarind concentrate or pulp and sugar together. Add water if not added before to make pulp and boil in a thick bottomed pan. Simmer on low heat until the sugar is fully melted.

3. Add onion seeds, jeera powder, kashmiri red chill powder and salt to taste, above the mixture.

4. Let it boil till it thickens a bit. Cool it down to room temperature.

5. This chutney can be stored in a jar for future use.

Equipment

Bowl

Cooking Pot - Kadai

Spoon Wooden

Storage Jar

Strainer

Cuisines

Indian Recipes

Company

Support