Sweet and tangy tamarind chutney (Imli chutney) from Prashad at Home: Indian Cooking from Our Vegetarian Kitchen (page 241) by Kaushy Patel

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Accompaniments: Mushy pea soup with potato patties (Ragdha pethis); Sweetcorn & onion bhajis (Makai khanda vada); Paprika potato crisps (Kakra bhajia)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute demerara or soft brown sugar for jaggery.

  • Yildiz100 on April 07, 2019

    Also-thought this was going to be too sweet but actually, it was a bit too tart.

  • Yildiz100 on April 07, 2019

    Mixed feelings on this recipe. The final product I eventually got was by far the best imli chutney I have made so far, but it took much more time/effort than the recipe indicated. After the indicated 25 min cooking time, I still had thin tmrnd water w/ dates floating in it. They had not even begun to break down and there was way too much water still in the pan. At about 50 mins and with the help of a potato masher it was approx the right texture. Note that using an immersion blender wasn't an option because this recipe doesn't have you strain the tamarind first. So, after straining the cooked mixture and forcing as many solids as possible through the sieve, the chutney was too thin again and had to be reduced for a few more mins on the stove. While I initially regretted not being able to immersion blend the chutney, I think not doing that is the reason why this one had a better texture (not pastey or gloppy) compared to others.

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