Ramadan is fast approaching… Have you started any preparations?
Personally, I haven’t…Well, except for preparing copious amounts of meethi imli ki chutney (sweet tamarind chutney). My freezer is stocked and ready for weekend samosas and pakoras (which, by the way, I need to get working on).
Chutneys are key components of a South Asian meal. Luckily for us, they store really well. I like to make big batches of them and freeze them for later use.
I already have a recipe for mint chutney here on the site, and today I’m sharing my mom’s recipe for Imli ki Chutney. It is a simple recipe in which there are no spices that are used, and one which lets the flavors of the tamarind and sugar shine. I hope you enjoy it as much as we do.
Sweet Tamarind Chutney / Imli Ki Chutney
- 1 (7 ounce) block seedless wet tamarind
- 7 cups water
- 2 cups granulated or brown sugar
- ½ teaspoon ground ginger, optional
In a large vessel, combine tamarind and 6 cups water. Bring to a boil over medium-high heat and cook for 45 minutes, breaking off the tamarind as it boils.
Remove from heat, add remaining one cup of water, and grind until smooth using an immersion blender. Gently strain the chutney, and discard any pulp or seed fragments.
Return chutney to the vessel and add sugar and ground ginger (if using). Bring it to a boil over medium-high heat, and cook until the sugar has melted and the chutney has thickened to desired liking. Keep in mind that the chutney will thicken as it cools.
Transfer chutney to jars and cool completely before refrigerating. Chutney must be stored in the refrigerator.
Imli Ki Chutney keeps well in the freezer. To defrost, simply leave it at room temperature for a few hours. If the chutney is needed in a rush, submerge it in lukewarm water; it will thaw faster.