tamarind chutney recipe | imli chutney | sweet tamarind dates chutney (2024)

FAQs

What is the use of tamarind date chutney? ›

Tamarind date chutney uses

Dip for samosas, keema cutlets, pakoras, or any fried food! Key ingredient for chaats like kale chaat, bhel puri, papdi chaat, or chaat nachos. Great marinade for meats. I like to think of imli khajur chutney as an Indian barbecue sauce.

Tamarind paste is made by soaking tamarind pods in water and then grinding it to a paste. While tamarind chutney uses other ingredients like dates, jaggery powder and spices along with the tamarind paste to form the chutney.

Storage: You can easily store tamarind chutney in the refrigerator for 4 to 5 months. You can even freeze it to last longer. Simply thaw before using. Make it Gluten-free: Skip asafoetida for a gluten-free tamarind sauce.

Tamarind contains a high amount of potassium which might help with blood pressure and heart rate. Tamarind might also help in lowering bad cholesterol levels and may decrease the risk of atherosclerosis (heart disease).

Tamarind Chutney also known as Imli Chutney, is a popular Indian condiment used in the preparation of chaat foods and also often served with snacks like Samosa, Kachori, golgappa, pani puri and Pakoras.

Additionally, the tomatoes and dates used in the chutney are rich in antioxidants, which help to boost the immune system and fight off disease. The spices used in the chutney, such as turmeric, cumin, and coriander, are also incredibly beneficial for your health.

Rice vinegar: Mix rice vinegar or white wine with an equal amount of brown sugar to replace tamarind paste in recipes. The rice vinegar or wine adds acidity and some sweetness, while the brown sugar enhances that sweetness. Use this as a one-to-one substitute for tamarind paste in recipes.

Tamarind paste has a long shelf life. In the fridge, it will last 4-5 weeks and in the freezer for many months. Freeze in ice cube trays for convenience, one tablespoon portions to use in sauces, stews, marinades, etc.

There are two main types of tamarind: sour (the most common) and sweet (mostly comes from Thailand). Tamarind can be eaten fresh (ripe or unripe) and it can be consumed processed into different products.

The best way to tell if opened chutney is bad is to check the smell and appearance. If it has an odd taste, an off odor, or if you see mold on it, throw it out immediately.

Is tamarind good for you? ›

“Tamarind is rich in antioxidants and high in calcium, fiber and magnesium,” Peart shares. Tamarind's nutritional profile makes it clear that it can be a healthy addition to your diet. So, if you're ready to get snacking or to start cooking, consider this your all-clear to give it a go.

Whether it's mango, pineapple or another flavor, unopened chutney can stay in your cupboard for up to a year. After the jar has been opened, store the chutney in your fridge for up to two months. Use chutney to top your favorite Indian recipes.

Tamarind does not explicitly act on the belly fat region. However, the hydroxy citric acid in tamarind helps burn fat and lose weight. Therefore, an overall reduction in body fat will also reflect on the belly. However, you have to exercise regularly and eat a balanced diet to burn belly fat.

Tamarind has a low glycemic index of 23, which indicates that it does not cause blood sugar levels to shoot up. It is vital to those living with diabetes. Research proves tamarind comprises antidiabetic effects.

Many Indian recipes are not considered complete without chutney to accompany the meal. Chutneys can be served as a dipping sauce for naan, a condiment for different curries, an accompaniment to the popular street food dabeli, or even as a spread on toast to add bursts of concentrated flavor.

Many fusion recipes lean on tamarind as a marinade for meats and fishes because the tartaric acid in the ingredient is a powerful tenderizer. Indian cuisine uses tamarind in chutneys, curries and pickles. Tamarind is also turned into different types of sweet syrups that flavors sodas, co*cktails and iced teas.

From tangy soups to sweet chutneys to juices and carbonated drinks, tamarind is a versatile ingredient used to heighten flavor in both sweet and savory dishes. The fruit comes from the tamarind tree and is cocooned inside seed pods.