Hope you all had an amazing Diwali celebration. I didn’t get a chance to make much this year for Diwali due to work, home, and other commitments. The only thing I made was Jalebi for pooja. I will share the recipe with you guys soon.
Today I am bringing a simple chutney which is a staple in every Indian household. This Imli & Gur Chutney (Tamarind & Jaggery) is so quick and easy to make and can last for a long time.
What is Tamarind
- a tropical fruit native to Africa, India, and Pakistan
- has medicinal values
- the pulp can be used as metal polish
- high in nutrients such as magnesium
To read more about Tamarind, please click here.
Different forms for Tamarind
- Raw Pods– least processed form of tamarind
- Compressed Block– shells, and seeds are removed and the pulp is compressed into a block form
- Concentrate– the pulp has been boiled down and could have added preservatives to increase the shelf life
The Imli & Gur Chutney is not only used in all the street foods in India such as chaat, Dahi vadas but also with savory appetizers like samosas, and pakoras. It has a tangy and sweet combination which is what makes this chutney everyone’s favorite and a must-have in every Indian household.
What is Gudh (Gur)?
- concentrated product of cane juice
- used in the Indian subcontinent, Southeast Asia, and Africa
- used in sweet and savory dishes in the cuisines from India, Pakistan, Nepal, Bangladesh, and Srilanka
- packed with calcium, magnesium, iron, potassium, and phosphorus
- has potential health benefits when eaten in winter
The full recipe can be found below on the recipe card below
Some health benefits of Gur (Gudh):
- cleanses the whole body
- improves digestion
- prevents anemia
- improves immune function
- aids glucose control and weight loss
This Imli & Gur Chutney can be made ahead of time and in bulk. I usually make it a thicker consistency and dilute it with water when serving. Refrigerate it and you should be able to use up to 9 months.
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Imli & Gur Chutney | Meethi Chutney
- 1 cup Seedless Tamaring pulp or tamaring concentrate
- 2 cups grated Jaggery (Gur)
- 2 tbsp roasted cumin powder
- 1 tbsp red chili powder
- ½ tsp asafoetida powder (Hing)
- 2 tbsp fry ginger powder or saunth
- Soak tamarind in 2 cups of hot water and let it sit for an hour or so. The longer the better it is. I used store bought tamarind concentrate in hand
- If using tamarind, mash it well and strain to remove the seeds and the fiber and discard the residue.
- In a heavy bottom pan add the tamarind extract ,1 cup water and the grated jaggery and cook on low heat for 10 minutes or till it start to thicken.
- At this time check the sweetness, if you want it sweeter than add some sugar to it or additional gur, but if you are happy with the sweetness then skip the addition of gur (Gudh). It totally depends on your taste preference.
- Now add chili powder, salt, asafoetida, ginger powder, cook it for 5 minutes on low heat.
- Add roasted cumin powder and turn the gas off. Let it cool down completely and then store in a clean glass jar.
- This chutney can stay good for 6 months in room temperature and 9 months in the fridge. I usually leave it in the fridge.