Tamarind is a tropical fruit with many health benefits. Antioxidant, anti-aging inflammatory are just a few of the reasons many use tamarind.
Tamarind has a hard exterior but when opened it’s a seeded, sweet and sour pulp that is used in cooking or to eat. It’s an African native plant but also grows in tropical regions like Pakistan and India.
Growing up Tamarind also known as Imly in Urdu was my absolute favorite kind of chutney. That tartness with sweet against a spicy crisp samosa was all I needed to satisfy my Ramadan craving.
So here’s my take on the classic Imly (Tamarind) Chutney but sweetening the tart tamarind with dates and jaggery instead!
Makes about 40oz
1 pk Seedless Tamarind (7oz)
2 cup Water
1/2 tsp Red Chili Powder
1/2 tsp Cumin
1/2 tsp Coriander
2 cup (16 large) Pitted Medjool Dates
2 to 3 cups Powdered Jaggery (start with 2c.)
2 cups Water (for blending)
Heat all the ingredients in a sauce pan except the extra 2 cups of water for blending.
Cook until the Tamarind is just softened and jaggery dissolves.
Let it cool then purée in blender with the reserved 2 cups of water.
Taste to see if you need more jaggery as you go to get the desired amount of sweetness.
I always start with 1.5 to 2 cups of jaggery and add as I go until the desired sweetness.
5. Strain and store in glass jar for up to 3 months.
I like my chutney to have a slight thickness and hold to it.
If it’s too thick for your liking, you may add 1/2 cup of water at a time to get your desired consistency.
You may sub 3c. Sugar for the dates and jaggery if you don’t have either of the other ingredients.