Imli (Tamarind)
Chutney
Printable
version (Adobe Acrobat Reader required)
Ingredients:
- ¼-cup
tamarind pulp (not concentrate)
- 1 cup water
- ¼ teaspoon
cumin seeds
- ¼ cup dark
brown sugar
- 4 slices of
1/8 inch ginger
- ¼ teaspoon
salt
- ¼ teaspoon
garam masala
Preparation
time: approx. 30 minutes
Quantity: about 1 cup
In a 1-quart saucepan, combine tamarind pulp and
water and boil together for 1 minute, stirring
to break up tamarind. Set aside for 15 minutes.
In a small frying pan, dry roast cumin seeds
over medium heat until they turn brown. Remove
from heat and grind into coarse powder.
Strain tamarind pulp through a dry clean cloth
squeezing out the juice into a bowl. Throw away
pulp and put the juice back in the saucepan.
Add ground cumin, brown sugar, ginger, and salt
and bring them to a boil.
Turn down heat and simmer until mixture turns
into thin syrup.
Remove from heat, stir in garam masala, and
remove ginger slices.
Serve at room temperature.
Can be refrigerated for up to two weeks.
Goes great with samosa,
cutlet,
potato chops, pakauri, etc.
Previous Page |
