Tamarind Sauce (Imli chutney)
Add a touch of sweetness and tanginess to your meals with homemade tamarind sauce. Discover the simple steps to make this flavorful sauce at home.
Servings: 25 servings
Calories: 42kcal
Ingredients
- 4 oz tamarind Seedless (double the quantity if using tamarind with seeds)
- 1 cup sugar
- 2 cups water
- 1/2 tsp red chili
- 1/2 tsp salt
- 1/2 tsp cumin powder dry roasted
- 1/2 tsp ginger powder
Instructions
- In a pan, add tamarind and water. Boil it to loosen the tamarind. After about 5 minutes, it will form a paste. You can take out any remaining fibers at this point by passing them through a sieve.
- Now add sugar, salt, red chili powder, cumin, and ginger powder.
- Mix everything and taste test.
- Let it cool down completely and store it in an airtight container in the fridge for up to a month.
Notes
I didn’t strain the sauce until it was done cooking completely, and also had a lot of pulp at the end, which I repurposed for biryani or even snacking.
Nutrition
Serving: 1tbsp | Calories: 42kcal | Carbohydrates: 11g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.005g | Monounsaturated Fat: 0.01g | Sodium: 49mg | Potassium: 30mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 4mg | Iron: 0.2mg