Indian Tamarind (imli) chutney (an heirloom recipe)
Tamarind chutney is a constant companion to chaat (Indian savory snacks). This recipe, that has been passed down through generations in my mom's family, promises the authentic taste of Indian tamarind chutney.
1/2cup jaggery (gur) (or sub with coconut palm sugar or brown sugar)
1/2tspHimalayan black salt*(also known as Kala Namak)
1/4tsppink Himalayan salt (can sub with table salt)
1tspgaram masala
1/8tspred chili powder (or to taste; can sub with equal amount cayenne pepper powder)
Instructions
Add the tamarind pulp, jaggery, chili powder, and pink Himalayan salt to a small, heavy-bottom pot and cook over medium heat, stirring to mix the two ingredients. Once the mixture has come to a boil, add the garam masala and Himalayan black salt. Stir to mix well and take the pot off the stove.
The chutney consistency is similar to that of cake batter and shouldn't be too runny. Enjoy with your favorite snacks or with main meals as a condiment.
Notes
*if black salt is not available, move on with regular table salt.