Imli chatni

Imli chatni

Tamarind chutney

By
From
The Complete Asian Cookbook
Makes
1 cup
Photographer
Alan Benson

Ingredients

Quantity Ingredient
3 tablespoons dried tamarind pulp
1 teaspoon salt
2 teaspoons soft brown sugar
1 teaspoon ground cumin
1/2 teaspoon ground fennel
2 teaspoons fresh ginger, finely grated
lemon juice, to taste
pinch chilli powder, (optional)

Method

  1. Soak the tamarind pulp in 250 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibres.
  2. Add the remaining ingredients to the tamarind liquid and stir to mix well. Taste and adjust the seasoning with salt, lemon juice or chilli powder, if needed. Store in an airtight jar in the refrigerator for up to 2 days. Serve with pani puri.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again