Tamarind and Jaggery Chutney

Servings: 1

Author: Team Hautepot

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How to make Tamarind Chutney

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Tamarind chutney also known as 'Imli ki Chutney' is sweet and tangy sauce made from Tamarind pulp and simmered in Jaggery base. It is an essential ingredient while preparing Samosas, Patties, Chaats and Bhel. Its sweet and tangy tastes leaves you with a burst a flavour.

Ingredients

• 50 gm tamarind
• 100 gm jaggery
• 200 ml water

Instructions

1. Soak tamarind for at least one hour in a bowl so that it becomes soft. Squeeze the tamarind in another bowl in 200 ml water. 
2. Put a steel vessel on medium heat and and pour the pulp in it. Add pieces of jaggery in it and mix to combine them properly. 
3. Keep the heat on medium until the mixture starts boiling. Turn the flame to low and stir occasionally. 
4. When the mixture becomes little thick, turn the flame off and allow to cool. 
5. The paste should not be watery. You can store this chutney for 3 months in fridge.

Calories

499.50

Fat (grams)

0.30

Sat. Fat (grams)

0.14

Carbs (grams)

129.34

Fiber (grams)

2.55

Net carbs

126.79

Sugar (grams)

116.42

Protein (grams)

1.52

Sodium (milligrams)

50.00

Cholesterol (grams)

0.00

*estimated values

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