Hariyali Imli Chutney (Green Tamarind Chutney)
Blog: cookingwithnelo.com
Servings: 1.5 cups
Ingredients
- 2 tablespoons chunk of imli - aka tamarind (Note C)
- 30-35 sprigs cilantro - aka coriander, stems and all (Note A)
- 1 teaspoon whole cumin seeds - aka safaid zeera
- ¼ teaspoon black salt - aka kala namak
- ¼ teaspoon regular salt
- 1 tablespoon cooking oil
- 2 tablespoons water - cold
- 1.5 teaspoons sugar
- 1-2 small green chilies - adjust quantity to your spice preference (Note B)
- 1 inch piece of ginger - peeled, cut into a few pieces for easy blending
- 8-10 ice cubes - secret to keeping the chutney green
Instructions
- Cut off about a 2-tablespoon chunk of tamarind from the block and soak it in just enough hot water to cover it completely.
- Once it softens, use clean or gloved hands to press and break it apart, and remove any seeds you find. Some tamarind packs labeled “seedless” can still have seeds hiding in them. The skin and other bits of pulp are fine to leave in as they’ll help thicken the texture. Don't discard the water used for soaking.
- Next, add all the ingredients, along with the ice, the seed-free tamarind and all its liquid, into the jar of a high-speed blender. Make sure the tamarind has cooled to room temperature before you add it in. Blend everything until smooth, using short bursts (see Note D below)
- Transfer the imli chutney to an airtight container, and use as needed. I also freeze it sometimes in ice cube trays for later use.
Notes
Note A: Cilantro/Coriander – Use both the leaves and the stems, since the stems add texture and flavor. Trim the bottom few inches of the stems, and make sure to wash the cilantro well before using.
Note B: Green Chilies – I prefer Thai/bird’s eye chilies, but feel free to use other kinds. Avoid serranos, poblanos, or any other thick-walled chilies as they don’t work as well in this recipe.
Note C: Imli/Tamarind – Most grocery stores carry seedless imli/tamarind packs these days in the international food aisles. If you can’t find it, head to an Indian or Asian market. Seedless is best, but if you can only find regular tamarind, just use a little more pulp to make up for the seeds.
Note D: Customization – This chutney recipe is super customizable. If you want it thinner, add some cold water. If you want it spicier, add in more green chilies and you can also adjust the salt however you like.