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Sunday, April 24, 2016

How To Make Tangy & Spicy Tamarind Dip / Imli Ki Chutney

Sauce plays a very important role in adding flavor or texture to a food and specially when if you're hosting a party. Creamy sauce goes well with pasta or any Italian dishes, applesauce can be served with meat chops, spicy sauce tastes great with wraps or rolls and tangy sauce can be a real star if served with right appetizer. If you're crazy behind fried or BBQ chicken, meat or fish, then this sauce is a must try. Serve any veg or non-veg appetizer with this not-so-difficult chutney or sauce.

I remember, I had this with potato cutlets at my Mom's place few month's ago. It was a bit sweet, spicy and tangy. I have twisted this sauce a little bit. You can control its ingredients the way you want. I have made this with a few ingredients and simmer on the stove for less than 25 minutes and your yummy sauce is ready to serve with any of your favorite dishes. It is my husband's topmost favorite sauce so I always prepare and keep it in the freezer as it lasts for almost a week. 

Tangy & Spicy Tamarind Chutney/Sauce

Tamarind Sauce | Imli Ki Chutney

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Serves: 4 persons

1 cup unseeded, Tamarind
1 cup Water
2 tablespoons Red chili powder
1/2 teaspoon Black salt
1/2 teaspoon roasted Cumin seeds or Zeera powder
2-3 tablespoons Sugar
Salt to taste

  • Dry roast zeera or cumin seeds in a frying pan until fragrant, Let it cool and grind it into fine powder. 
  • In a vessel or pan, add one cup of water and bring it to boil.
  • Now add 1 cup unseeded tamarind, 2 tablespoons sugar, 2 tablespoons red chili powder, 1/2 teaspoon black salt, 1/2 teaspoon zeera or cumin powder and salt to taste. Stir well.
  • Simmer over low heat for about 10 minutes and stir occasionally.
  • Once the mixture thickens and tamarind forms paste turn off the flame.
  • Transfer the liquid through a sieve into a bowl and keep pressing the pulp with the help of a spoon. Discard all the leftover fibers from the sieve. Let it cool and store it in the refrigerator.
  • Serve chilled with BBQ chicken, chicken tandoori, BBQ fish, Roasted meat or any smoky dishes. It's simple and tasty combination which can be served along with salads.

You can also add 1 tablespoon of sugar for sweet and tangy taste. My family prefer's tangy and spicy version of tamarind sauce so this dipping is the real star of the menu to die for! To save time, simply make this chutney in 2-3 days advance and freeze it!

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