Namaste, beta! I'm Sunita Devi, your friendly Indian kitchen matriarch. Today, I'm excited to share with you a super simple and quick recipe for Tamarind Concentrate Chutney, also known as ImlI Chutney. This quintessential North Indian condiment is a staple for chaat lovers and is used as a dip for various appetizers and snacks. The best part? It's ready in just 10 minutes! Typically, I'd make tamarind chutney from scratch using dry tamarind, but when I'm short on time, this concentrate version is a lifesaver. This chutney has a unique sweet-sour taste and keeps well for 2-3 months in the refrigerator. Plus, it's vegan-friendly! Let's get started. The traditional version of tamarind chutney often uses refined sugar, which adds empty calories. In this optimized version, we're using brown sugar, which provides a richer flavor and some minerals like iron and potassium. The unhealthy element of refined sugar is replaced with a natural sweetener, making this chutney a healthier choice.
In a small saucepan, whisk together the tamarind concentrate and water until well blended.
Place the saucepan over medium heat and bring the mixture to a boil.
Add the brown sugar, salt, and cayenne pepper to the boiling mixture.
Reduce the heat to low and simmer (low boil) for 8-10 minutes. The chutney will start to thicken and become glossy.
Remove from heat and let it cool. The chutney will thicken more as it cools.