Tamarind Chutney (Imli Chutney)
サモサの最高の相棒！タマリンドと黒砂糖が織りなす真っ黒な甘酸っぱいソース
Description
A sauce essential for Indian street food, boiling down tamarind's intense acidity, brown sugar's (Jaggery) deep sweetness, and spices like cumin until gooey.
Classification: For Everyone,Dip Sauce,Sweet and Sour
Shops selling Tamarind Chutney (Imli Chutney)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Tamarind
- Brown sugar(Jaggery)
- Cumin powder
- Chili powder
- Ginger powder
- Black salt
Instructions
- Soften tamarind paste in hot water, strain seeds/fibers to extract sour juice.
- Put tamarind juice, crushed brown sugar (Jaggery), dates (optional), roasted cumin powder, chili powder, salt in a pot.
- Simmer slowly on low until thickened like ketchup, cool, dip Samosa/Pakora generously to eat.
Learn more Substitutes, pairings, tips
Key spices
Cumin powder、Chili powder、Ginger powder、Black salt
Substitutes at Japanese supermarkets
Tonkatsu sauce (as a junk sub for fruity sweet-sourness)
Pairing
Samosa, Pakora, Various Chaats (street snacks)
Trivia
[Hardcore] 'Imli' means tamarind. At Indian street stalls (Chaat stands), the contrast between this sweet-sour 'red sauce (Meetha Chutney)' and spicy 'green sauce (Hari Chutney)' decides the taste.
Eating tips & etiquette
[Unique Eating] Halve a Samosa with fingers, splash both this pitch-black tamarind chutney and refreshing green mint chutney simultaneously, enjoying flavor chaos!
Allergen
None