Imli Chutney(Tamarind Sauce)

May 29, 2023May 29, 20230 16

An exquisite sour and sweet Imli Chutney recipe for savory treats

by The Chefin Sauce

Prep

15 min

Cook

30 min

Ready In

45 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

Sugar

Fat

0.3g

Imli Chutney, a popular condiment in India, is a tantalizing blend of sour and sweet flavors. It is a sweet and savory sauce that is traditionally served with samosas, kachoris, and other fried savory treats. This recipe uses low-calorie sweetener instead of sugar to keep the recipe healthier, and the combination of spices adds the perfect heat and depth of flavor.

Instructions

1.	Take a pan and add 3 cups of water, tamarind, salt, chili powder, and ginger.
2.	Cook for 20 minutes or until the tamarind has become soft. Remove from heat and let the mixture cool down.
3.	Once cooled, strain the mixture through a strainer, mashing the tamarind pods through the strainer.
4.	Add sweetener to the mixture and cook over low heat for 10 minutes or until the mixture thickens to your desired consistency.
5.	Allow the chutney to cool completely before storing it in an airtight container.

PROS

This chutney has the perfect balance of sour and sweet, making it an excellent accompaniment for spicy samosas and other savory treats.

It is low in calories and fat since we are using low-calorie sweetener instead of sugar.

CONS

If you are not a fan of sweet and sour flavor, this chutney may not be for you.

This recipe takes a bit of time and effort to prepare, but the end result is definitely worth it.

HEALTH & BENEFITS

Tamarind is a rich source of antioxidants, vitamins, and minerals.
It supports digestion, boosts the immune system, promotes weight loss and lowers cholesterol levels. Ginger, which is used in this recipe, contains compounds that have anti-inflammatory properties that can help reduce inflammation and relieve pain.

	250 g tamarind pods ( Imli )
	2 cups low calorie sweetener
	salt , according
	1/2 teaspoon chili powder ( Lal Mirch )
	1 tablespoon dried ginger ( Sounth )