Tamarind Chutney – Imli
Print this recipe
There are so many ways of making a tamarind chutney that, as per usual, I shall give you the basic recipe, adding alternatives and additions so you can create your favourite flavours, I am sure you will agree, that’s what home cooking is all about?
The finished Tamarind chutney is usually teamed up with a raita (yoghurt dip) some fresh salad, crunchy popodoms or sev noodles to make the perfect starter.
For this recipe, I have used tamarind concentrate as its’ widely available from the supermarket and once made, the dip will keep refrigerated for 5 days.
For a cheat version, if you find a ready made tamarind sauce, come tomato ketchup and fresh orange juice is great.
My dip is a basic one, a fruity, yet spicy, with a hint of tang, feel free to add mint, coriander, some grated carrot, onion, garlic, chilli, dates, apple just experiment to make a delicious dip, it’s perfect with samosas and bhajes.
Ingredients
Instructions
Mix all the ingredients together, check the consistency, seasoning and refrigerate until required.
scrapbook albums ()
I have always loved Indian cuisine and Tamarind chutney has been one of my favorites. When I tried Lajina Masala’s Tamarind chutney, it was like a burst of flavors in my mouth. The combination of sweet and tangy taste with a hint of spice is absolutely delightful. It is perfect to pair with samosas, pakoras, or as a dip for chips. Lajina Masala has done a great job in bringing authentic Indian flavors to their products. Definitely a must-try for all the foodies out there!
Lajina Leal ()
thank you so much – I forget how good the chutney is. Thanks again for leaving a comment 🙂