Navratri fasting special: Sweet and tangy tamarind chutney recipe

New Delhi: As Navratri unfolds, many of us are embracing fasting and looking for delicious yet vrat-friendly recipes to enhance our meals. One must-have in your kitchen during this festive season is Sweet and Tangy Tamarind Chutney, also known as Imli Chutney. This easy recipe is not only healthy but also elevates a variety of dishes, including sweet potato chaat and sabudana vada. Made with tamarind, jaggery, and a blend of spices, this chutney strikes the perfect balance of sweet and tangy flavours. It complements all sorts of chaat and dahi bhalla, making it a staple for any Indian feast. Plus, it’s vegan and can easily be made gluten-free by omitting hing or using a gluten-free alternative.

What’s more, this chutney stays fresh in the refrigerator for weeks, ensuring you always have a burst of flavour on hand. With its distinct taste from the spices and jaggery, this irresistible chutney is sure to become a favourite during Navratri and beyond. Here’s an easy recipe to prepare this delightful chutney and make your fasting meals even more enjoyable!

Ingredients for tamarind chutney

Tamarind: This is the star ingredient, giving the chutney its signature tartness. Soak tamarind in hot water, then extract its juice for the recipe.
Jaggery and Sugar: You can sweeten the chutney with either jaggery or sugar. For a traditional taste, use 1 cup of powdered jaggery. If you prefer, you can use sugar only.
Spices: Include black pepper, cumin powder, rock salt, ground ginger, and red chilli powder for flavour.
Dates: Chop and add seedless dates when boiling the tamarind to soften them. If using dates, reduce the sugar, as they are naturally sweet.
Raisins: Golden raisins are a delightful addition, so feel free to include them.
Melon Seeds and Banana Slices: These ingredients can add unique textures and flavours to your chutney.

Method for making tamarind chutney

In a pan, add seedless tamarind with 1.5 cups (12 oz) of water. Bring to a boil, then cover and let it sit for 25 to 30 minutes.
Transfer the mixture to a blender and blend until smooth.
Sieve the mixture using a strainer to remove any fibrous bits, adding 1/2 cup of water while straining.
Heat oil in a kadai or wok over medium heat. Add cumin seeds and hing, letting the cumin splutter.
Incorporate the tamarind paste into the pan and add an additional 1/4 cup of water, mixing well.
Stir in jaggery and sugar, cooking until they dissolve, which takes around 2 to 3 minutes.
Add black pepper, cumin powder, Kashmiri red chilli powder, rock salt, ground ginger, and red chilli powder, mixing thoroughly.
Simmer the chutney on medium heat for about 6 minutes until it thickens. Taste and adjust sweetness as needed. You can simmer it longer for a thicker consistency.
Allow the chutney to cool, then store it in an airtight glass container in the refrigerator. Serve this sweet tamarind chutney with sweet potato chaats and sabudana vadas, perfect for Navratri fasting!

Storing the Chutney

This chutney lasts well in the refrigerator for up to a month. Use a clean, dry spoon each time to keep it fresh.

 Try this Sweet and Tangy Tamarind Chutney recipe for Navratri! Made with tamarind, jaggery, and a blend of spices, this chutney is a delightful addition to your fasting meals. Perfect for pairing with sweet potato chaat and sabudana vada, it offers a unique burst of flavour that enhances your festive experience.  Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips