Share
The chutney affair of India is no stranger to us. From coriander to tomatoes and mango, it seems like there is no ingredient in the kitchen that has been left untouched by the phenomenon of chutney. Chutney, for the uninitiated, is a thick, smooth paste of a particular ingredient, mixed with some other spices to make it tangy, spicy, sweet or sour. It is usually served as a condiment on the side. Chutneys can go well with regular dal chawal meals as well as with fried snacks and appetizers too, depending on the flavours of the condiment.
One such chutney that is quite intrinsic to the culinary scape of India is the tamarind chutney. Made with imly, the chutney has a khatta-meetha taste that tickles the taste buds. The traditional recipe and techniques of making this delectable chutney have been passed on from my grandmother to my mother and we all love eating it at home. While I usually smother the fresh dahi bhallas with this chutney, some of my family members love eating it with savouries like samosas and kachoris too.
Tamarind, as an ingredient, is a rich source of calcium and magnesium. Consuming tamarind helps to reduce chances of bone fractures and several other bone related injuries. It is also believed to be beneficial for heart health. Apart from chutney, this dried fruit can also be included in your diet in the form of tamarind juice, dals and curries.
If you’re planning to try the imly ki chutney at home soon, here are some tips and tricks to achieve the perfect consistency for this tangy treat.
1. For The Sweetness
Most of the recipes you find will suggest that you use jaggery for sweetness. There are no two ways about the benefits of jaggery as a natural sweetener but if you want to limit your calories then you can substitute it with brown sugar too. Use powdered jaggery or sugar because it will dissolve well.
2. For The Pulp
For making the chutney, the tamarind is generally soaked overnight. This helps to extract the pulp of imly. Now, in order to take out the pulp, the best way is to squeeze and mash it with your bare hands. Your hands can do this job better than any kitchen tool. Repeat the process of squeezing and mashing in water at least three to four times to get the best extract.
3. For The Lumps
Any natural ingredient you use is sure to have some dirt attached to it. In order to ensure it is clean and remove all the unwanted dirt or lumps or even seeds, use a strainer. Both tamarind and jaggery should be strained properly.
4. For The Sourness
If you have never tasted tamarind before, let us tell you that it is sour by nature. While jaggery and brown sugar can be useful in making it sweet, the balance can be achieved by adding a small amount of white sugar to it.
5. For The Texture
When on the heat, the chutney will be liquid. However, as soon as it cools down, it becomes thick. So you can add water according to the kind of texture and consistency you want.
