Chutneys available in the market often contain artificial colours and preservatives. But if you learn to make fresh and tasty chutney at home, you will not only choose a nutritious option but also add a new skill to your kitchen. In this article, we will tell you the easiest and tastiest recipe to make sweet and sour tamarind chutney, which will be exactly like the one you eat in the market.
Importance and Uses of Tamarind Chutney Recipe:
Tamarind chutney is not only known for its taste but also for its many health benefits. Nutrients like vitamin C, vitamin B, potassium, magnesium and iron are found in tamarind. It helps in improving digestion and also increases appetite.
This chutney is used in a variety of dishes:
Chaat: Its use is mandatory in samosa chaat, aloo tikki chaat, papdi chaat.
Snacks: It tastes delicious with Dahi Bhalla, Pakoras and Pakoras.
Breakfast: Many people also like it with parathas and puri.
Dal-rice: Some people also like to taste it with dal-rice.
Ingredients for Imli Chutney Recipe:
To make tamarind chutney you will need some basic ingredients, which are easily available in your kitchen.
Tamarind: 250 grams (seedless)
Jaggery: 300 grams (this will add sweetness and thickness to the chutney)
Cumin: 1/2 teaspoon (this is necessary for both taste and aroma)
Fennel Seeds: 1/2 teaspoon
Red chili powder: 2 teaspoon (you can add more or less according to taste)
Black salt: 1 tsp (this will give a tangy flavour to the chutney)
Raisins: 2 tbsp (about 30-40 granules, this is a secret ingredient that enhances the taste a lot)
Oil: 2 tablespoon (cooking oil)
Method of Preparation:
The process of making tamarind chutney is divided into some easy steps so that you can understand and make it easily.
Step 1: Soaking the Tamarind
Firstly, soak 250 grams of tamarind in water in a large vessel for 1-2 hours. Keep in mind that the tamarind should be completely immersed in water. This will soften the tamarind and its pulp will separate easily.
Step 2: Extracting the Tamarind Pulp
When the tamarind is soaked well, mash it with your hands to extract the pulp. Now, strain it through a sieve. This ensures that the tamarind seeds, fibres and any impurities are removed. This is the most important step, as it will make your chutney smooth and fibre-free.
Step 3: Preparing the Jaggery
Now cut 300 grams of jaggery into small pieces. This will melt it quickly. If you want, you can also use jaggery powder. You can increase or decrease the amount of jaggery according to your taste.
Step 4: Preparing the Tadka
Heat 2 teaspoons oil in a wok (kadhai). When the oil is hot, add 1/2 teaspoon cumin seeds and 1/2 teaspoon fennel seeds and fry them. Fry them until golden brown.
Step 5: Making the Sauce
Now add tamarind pulp to the tempering and mix well. Reduce the flame and let it cook for 2-3 minutes. Now add chopped pieces of jaggery to it. Keep stirring it continuously so that the jaggery does not stick to the bottom. When the jaggery melts completely, let the chutney cook on low flame.
Step 6: Adding Spices
While the chutney is cooking, add 2 teaspoons of red chili powder and 1 teaspoon of black salt to it. Mix all these ingredients well. Now add 2 tablespoons of raisins to it. Raisins enhance the taste of the chutney a lot and give it a different sweetness.
Step 7: Thickening the Sauce
Cook the chutney on low flame till it thickens. It is very important to keep stirring it continuously. You can keep stirring it every once in a while if you want. To make sure that the chutney has thickened properly, take a spoon and see if the drops of chutney are falling slowly. If they are falling fast, cook it for a little longer.
Step 8: Final Step
When the chutney thickens, turn off the gas and let it cool. When it cools completely, store it in an airtight container or glass jar and keep it in the fridge.
Some Important Tips (Tips for Perfect Imli Chutney):
Quality of Tamarind: Always use good quality and fresh Tamarind.
Thickness: Do not make the chutney too thick as it will thicken further after cooling.
Storage: Tamarind chutney can be easily stored in the refrigerator for 15 to 20 days.
To enhance the taste: If you want you can add some ginger powder (dry ginger) to it, it will make the taste even better.
conclusion:
Making sweet and sour tamarind chutney is a simple and enjoyable experience. Once you learn the recipe, you will always love making fresh and delicious chutney at home. It will not only save you time and money, but will also give you the satisfaction that you are giving your family a healthy and nutritious option. So, the next time you feel like eating something spicy, make this wonderful chutney and fill your kitchen with aroma.
No comments:
Write comment