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Tamarind chutney (Imli Chatni)
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Enhance your curry night with a delicious batch of Kashmiri date chutney as the perfect accompaniment.
Ingredients:
  • 18.40 gm vegetable oil
  • 5.00 gm sweet paprika
  • 1/2 tsp ground coriander
  • 1.25 gm ground cumin
  • 1/2 tsp fennel seeds, dry-roasted, ground
  • 1/4 tsp Kashmiri chilli powder (see note)
  • 125g piece tamarind pulp (see note), crumbled
  • 125g fresh dates, pitted, chopped
  • 250g jaggery (see note), chopped, or soft brown sugar
Instructions:
  • In a small saucepan over medium heat, warm oil, add spices, and stir for 1 minute until fragrant. Mix in the rest of the ingredients and pour in 625ml (2 1/2 cups) boiling water. Simmer for 20 minutes until the mixture thickens to a creamy consistency. Strain the mixture through a sieve, press with a spatula to remove tamarind fibres and seeds. Season with sea salt, cool, and store in the fridge for up to 2 weeks in an airtight container.

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