Imli – Tamarind Chutney

Even though tamarind is referred to as indigenous to India, but it travelled all the way from Africa or most precisely Sudanese and adjoining region. It was also known a long back in Egypt and Greece.  The husk looks vaguely like a withered and dried feves (fava beans). When the husk is removed, it reveals the sticky brown pulp with the seed. The pulp is revered for its souring quality and is one of the most staple ingredients of South Indian cuisine.

Even though extracting the pulp from the seeds can be a little tough but it is worth all the effort as using the fresh has definitive benefit against the readymade paste but to confess tamarind concentrates have become very popular over the years. Even though exclusively used for its souring properties, it also exhibits some medicinal properties like a potent fighter against digestive disorders, the leaves also is said to have anti malarial properties when taken as an herbal infusion.

The recipe which we have included here is one of the most famous tangy chutney eaten during all festivals where it enhances so many of the culinary delights.

Tamarind chutney

1 cup tamarind
1/2 cup dates deseeded
1 cup jaggery
2 cups water
2 nos. red chili whole
1 tsp fennel seeds
1 tsp salt

METHOD:
Soak the tamarind in equal amount of warm water to release the pulp. Work slowly until all the seeds are removed.  Place the tamarind, dates, jaggery and water in a deep boiling pan. Slowly bring to boil, add red chili, fennel seeds and salt, reduce to simmer for 10-12 minutes until chutney starts to come together. One of the tricks to know whether the chutney is ready is to coat the back of the spoon thinly; if it does it is ready. Cool to room temperature, then store in clean airtight container and refrigerate.
Use with chat, aloo tikki, dahi bhalla etc.

Regards, Kuntal

Tags: naan, karahi, idli, indian food, kulfi, tikka masala, chettinad, gosht, bhatura, palak