Tamarind Chutney Recipe: Chaat, Samosa, Pakora or Kachori... the fun is incomplete without tamarind chutney! That sweet and sour chutney, which explodes the taste as soon as it touches the tongue and is the life of every Indian kitchen, but bringing chutney from the market every time is not only expensive, but there is also no guarantee of its purity. In such a situation, why not make a lot of chutney at home at once, which is best in taste and can also be stored easily?

In this article, we will tell you a very simple, quick recipe of sweet and sour tamarind chutney (Imli Chutney Recipe in Hindi), which you can easily store in the fridge for 2-3 weeks. Believe me, its taste is such that once you make it, you will forget the market chutney.

Ingredients to make Tamarind Chutney

Tamarind (without seeds) - 100 grams (about 1 cup)
Jaggery (grated) - 1 cup
Water - 2 cups
Roasted cumin powder - 1 tsp
Black salt - 1 tsp
Common salt - to taste
Red chili powder - ½ tsp
Asafoetida (optional) - 1 pinch

Step 1: Soak the tamarind
Soak the tamarind in a cup of hot water for 20-30 minutes. When the tamarind softens well, mash it and extract the pulp and remove the seeds and fibers.

Step 2: Add the jaggery

Now add the grated jaggery to the tamarind pulp and cook on low flame on the gas. Once the jaggery dissolves well, add the remaining water to it.

Step 3: Add spices
Now add roasted cumin powder, black salt, common salt, red chili powder and asafoetida. Let it cook on low flame for 8-10 minutes until the chutney thickens a little.

Step 4: Cool and store

Let the chutney cool completely and then store it in a clean, dry airtight container in the fridge.

Special tips

Always take out the chutney with a clean spoon so that it does not spoil for a long time.
This chutney lasts easily for 2 to 3 weeks when kept in the fridge.

If you want, you can increase its shelf life by adding a little vinegar to it.

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