Chutney is a sauce made with fruits, vegetable, herbs and spices usually preserved in sugar and vinegar. Originating from the Indian subcontinent, it is usually served with the cuisine of the Indian subcontinent. However, it is now very popular all over the world and served along side many different cuisines.
If you have ever been to a Pakistani restaurant you’ll know that chutneys are always accompanied with appetizers such as samosas or pakoras. Tamarind date chutney being a popular one and made quiet a few different ways. My recipe below is very easy and quick and can be used in many different preparations. This recipe can be made in bulk and refrigerated for future use. Over time i’ll be sharing recipes in which this very versatile recipe will be used. My favorite being the Chana papri chaat.
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Imli (Tamarind) ChutneyCourse: Sauces
1 cup tamarind pulp
1⁄4 cup date paste ziyad brand
1 tsp ginger powder
1 1⁄2 tbsp roasted cumin and coriander powder
1 tsp caynne pepper
1⁄2 cup water
1⁄4 tsp salt
- In a sauce pan combine all the ingredients and mix well.
- Simmer on medium low for 10 minutes .
- Once the chutney is thick, turn off the flame and let it cool.
- Transfer in a glass jar and refrigerate.
- Consume within 2 weeks or freeze.