IMLI CHATNI (tamarind)

IMLI CHATNI (sweet and spicy tamarind sauce with figs and almonds, about 4 cups)

 Condiments, chutneys, sweet and spicy tamsarind sauce with almonds and figs (imli chatni) 2 (2)  Condiments, chutneys, sweet and spicy tamsarind sauce with almonds and figs (imli chatni) 2 (3)

3 cups tamarind juice (recipe follows)

1 teaspoon kosher salt

¼ cup light brown sugar

2 tablespoons paprika

2 teaspoons cayenne pepper

2 teaspoons dried ginger powder

2 teaspoons ground cumin

½ teaspoon ground cardamom

1 cup chopped dried figs, preferably black California figs

1/3 cup sliced almonds

1 teaspoon ground roasted cumin seeds

  1. Combine all the ingredients except the figs, almonds and cumin seeds in a 2-1/2 quart microwave-safe casserole and cover with the lid. Cook at 100% power in a 650 to 700 watt carousel oven for 4 minutes (or until spices lose their uncooked aroma).  Remove from oven.
  1. Uncover, add all the other ingredients, stir well, and replace cover. When cool, pour sauce into sterilized jars and refrigerate.  Let sauce ripen for 4 hours before serving.
  1. The sauce keeps well, stored in a covered container, for up to 12 weeks in the refrigerator and a year in the freezer.


from Julie Sahni, The Moghul Microwave

TAMARIND JUICE (3 cups or 24 – 2 tablespoons each – frozen cubes)

4 ounces (half of an 8 ounce pliable slab) tamarind pulp

about 3-1/4 cups water

  1. Tear tamarind into 3 to 4 pieces and place in a 1-1/2 quart microwave safe casserole. Add 2 cups water and cover with the lid.  Cook at 100 percent power in a 650- to 700- watt carousel for 5 minutes (or until water is boiling).  Remove from oven.
  1. Let tamarind stand, covered, for an hour. Uncover and mash the pulp with your fingers or use a spoon.  Strain the juices through a sieve into another bowl, squeezing as much juice out of the pulp as possible.  Return the pulp to the casserole and add ¾ cup water.  Mash pulp and strain again.  Repeat the process until you have 3 cups tamarind liquid.  Discard the fibrous residue.
  1. To freeze, pour the tamarind juice into standard (16 cubes per tray) ice trays and freeze. When frozen (about 4 hours), transfer cubes to plastic bags and store.

from Julie Sahni, Moghul Microwave

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