Sweet And Sour Tamarind Sauce | Imli Ki Chutney | How to Make Imli Chutney with step-by-step photos and video
Imli Ki Chutney is a thick, flavored, and sweet and sour sauce of tamarind, an easy and quick recipe that can be served with all types of fried food, bun kabab, and stuffed paratha. This is traditional in Pakistani/Indian kitchens. Here I will share two types of sauces, sweet and sour, with a bit of difference.
You can store them for a month or weeks, and you can also make bun kabab chutney and green chutney from this tamarind sauce. Thus, you will need yogurt, mint, and coriander leaves. Just add an instant sauce ready for bun kabab, and green sauce, so let's begin.
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Firstly, soak tamarind in hot water overnight, strain the tamarind water, and extract the seeds from the pulp. Now transfer to the saucepan.
Place on flame, then add all ingredients to the saucepan, stir to mix well on medium flame, bring it to a boil, and keep stirring until the sauce thickens.
Then remove it from the flame and let it cool down completely. Now, it can be preserved in a glass container for up to one month.
Note: Don’t
use any plastic or metal jars for preserving the sauce
Imli Ki Laal Chutney |Sweet and Sour Tamarind Sauce Recipewith Step-by-Step Photos and Video.
Imli ki laal chutney, also known as sweet and sour tamarind chutney, is a versatile condiment that complements various snacks, including dahi bhalla, chana chaat, dahi boondi chaat, pakoras, and samosas. Its unique flavor profile comes from a harmonious balance of sweetness, tanginess, and spice, making it an essential component for many chaats.
To create a delicious chutney, several roasted ground spices are added to amplify the flavors. This tamarind sauce can also elevate the taste of kachoris and golgappas. A well-prepared tamarind chutney is essential for creating enjoyable chaats that leave a lasting impression on your taste buds.
For convenience, this chutney can be stored in a glass jar and refrigerated for up to a couple of months, allowing for quick chaat preparation whenever desired. To achieve the right consistency, you can dilute the tamarind chutney with a small amount of hot water when needed.
Key Ingredients:Tamarind: The primary ingredient, available in three forms:
- Tamarind block with seeds
- Tamarind block without seeds
- Tamarind paste (ready-to-use option).
For a detailed recipe, watch my video where I explain the steps one by one.
My Latest Imli Ki Laal Chutney Video:
The blocks require extraction for the tamarind concentrate, while the paste offers immediate usability.
Sweetener:
The sweetness is achieved using jaggery or date paste. Alternatives include:
- Regular white sugar
- Brown sugar or molasses
- Coconut sugar
- Artificial sweeteners (like stevia)
- Honey.
Salt and Spices:
Flavor comes from roasted cumin, coriander, dry red chilies, and fennel seeds, often referred to as the Dahi Bara spice mix. A custom spice mix can be made or purchased in pre-mixed form.
Optional Ingredients:
Asafoetida (hing) and dry ginger powder (saunth) can enhance the flavor profile. A pinch of asafoetida and ½ teaspoon of ginger powder can be added for an extra depth of flavor.
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Preparation Steps:
Soak and Prepare Tamarind:
Soak the tamarind for two hours. After soaking, remove all seeds and strain to discard threads and impurities. This will yield tamarind pulp; add water to achieve a runny consistency.
Roast Spices: In a pan, roast coriander, cumin, fennel seeds, and dry red chilies over low heat until fragrant. Once cooled, grind to a fine powder.
Cook Tamarind Sauce:
In the same pan, combine the tamarind pulp and bring it to a boil. Skim off any scum that forms on top.
Gradually add the roasted spice powder, ginger powder, and salt, mixing thoroughly.
Add Sweeteners and Color:Incorporate sugar and paprika powder, the latter serving to deepen the red hue of the chutney. Stir continuously until the mixture begins to thicken.
Red food coloring can be added for a brighter appearance if desired.
Cool and Store:When the chutney coats the back of a spoon and leaves a line when stirred, remove it from the heat.
Let it cool fully before transferring to a glass jar or bottle for storage.
Serving Suggestions:Imli ki laal chutney pairs wonderfully with a variety of snacks such as dahi bhala, gol gappa, chana chaat, fruit chaat, and samosapakora. Enjoy this delightful condiment to enhance your culinary creations!
Looking for a nutritious and refreshing drink to beat the summer heat in Pakistan? Tamarind plum drink is a wholesome beverage that will leave you feeling revitalized and happy. With scorching temperatures and dry weather conditions, not everyone can afford luxuries like air conditioning or swimming pools. However, this drink is a great substitute that can help you cool down.
This tamarind plum drink is a blessing from Allah Subhana Wa Talaa for his followers. The summer season can bring many challenges for people in Pakistan due to inadequate infrastructure and a lack of basic necessities. However, Allah has provided his servants with these gifts to help them during these difficult times.
This drink can help cool the body down and provide instant refreshment. There’s a list of heat-killing drinks like lassi,tukh malangadrink, mango lassi,as well asImli Alo.o
Bukhara Sharbat is a highly sought-after non-carbonated beverage in Pakistan's scorching heat, especially among those who prefer fruity drinks to fizzy ones. You can find street vendors selling it everywhere, and even grandmothers and mothers make their own versions.
This drink is also very refreshing in the summer months, helping keep the body hydrated. If you want to learn how to make it, just follow these step-by-step instructions with accompanying photos.
To prepare this recipe, firstly soak the tamarind in warm water for 2-3 hours; if possible, you can put it aside overnight.
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Discard the water of the soaked plum and tamarind, and then extract the seeds from them.
In a cooking pot,ot pour water, the pulp of tamarind and plums, salt, sugar, ginger pieces, and cumin seeds, and stir to mix them very well.ll. Allow to cook for about 15-20 minutes on low-medium flame.
Now strain it out in a strainer. ner
Cool to room temperature, and save in a clean jar or bottle
To prepare the drink,
add 2-3 tablespoons of Sharbat to a glass, dilute with water, and
add lots of ice cubes to chill.
