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Sweet Tamarind Chutney / Imli Ki Chutney

Course Condiment, Side Dish
Cuisine Indian, Pakistani
Keyword Condiment, Side Dish, Tamarind
Servings 3 Cups

Ingredients

  • 1 (7 ounce) block seedless wet tamarind
  • 7 cups water
  • 2 cups granulated or brown sugar
  • ½ teaspoon ground ginger, optional

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Transfer chutney to jars and cool completely before refrigerating. Chutney must be stored in the refrigerator.

Recipe Notes

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.