South Asian cuisine is incomplete without some kind of sauce. There are soo many sauces (chutneys) like chilli, mint, cilantro but my favorite is the Tamarind Sauce also known as Imli ki Chutney.
Tamarind Sauce Recipe is one of the many hand-me-down recipes which has been in my husband’s family for generations. It is tangy, sweet and salty at the same time. It is so versatile that it can be used with almost anything. You will always find a mason jar of this tangy goodness in our refrigerator at all times. If you make it in bulk, make sure to freeze it and it can last for good six months. It pairs well with almost anything.
| Prep Time | 1 hour |
| Servings |
People
|
Ingredients
- 400 gms Tamarind (Imli)
- 3/4 cup Sugar (Cheene)
- Salt As Needed
- 1 tbsp Chilli Powder (Laal Mirch)
- 2 tbsp Cumin Powder (Zeera)
- 2 tbsp Ginger Powder (Sondh)
- 1/2 tsp Black Salt (Kala Namak)
Ingredients
|
|
Instructions
- Put the tamarind in a bowl and add warm water to cover it.
- Let the pulp sit for at least 1 hour to soften. Mash it using your fingers and then strain it using a fine mesh strainer. Use a spatula or a wooden spoon to make the process faster and easier. Basically you need to separate the seeds/fiber and the pulp.
- You will be left with a thick paste so add enough water till it gets the consistency of a sauce.
- Finally add all the spices and mix thoroughly.
- Let it sit for at least 1/2 hour before using.
- Enjoy
Recipe Notes
-
The intensity of spices varies from brand to brand so make sure to do a taste test along the way. If the quantities mentioned do not give you the desired results, add more.
-
Start by adding 1/4 tsp of black salt(kala namak) and if you are not satisfied then add more.
-
Try to store it in a glass container and leave some space on the top of the jar before freezing it.
Share this Recipe