Imli Aur Dhaniye Ki Hari Chutney Tamarind Cilantro Dip Recipes

TAMARIND CHUTNEY

Steps:

• To a bowl, add tamarind, dates, jaggery, 2 cups water and red chilli powder.
• Pour 1 cup water to your pressure cooker, place a rack/ trivet. Keep the bowl of ingredients inside. Cover the bowl. Cover the pressure cooker.
• Pressure cook for 3 whistles on a medium heat. If using Instant pot, press the pressure cook button and set the timer to 9 to 10 minutes.
• Once done, wait for the pressure to release completely. Remove the bowl and add all of the spice powders. Mix and cover immediately so the flavors will be absorbed.
• Cool this completely. Using a masher, mash it very well or blend in a blender. Place a strainer over a large bowl and add the cooked tamarind paste. Pass it through the sieve. Taste test and add more salt and spice if needed.
• Store tamarind chutney in a clear jar and refrigerate.
• Optional: Heat half tsp ghee in a pot. Add hing to it.
• Pour water to the pot. Deseed the tamarind and dates if any. Add them to the pot. Also add jaggery.
• Boil all the 3 ingredients until dates & tamarind turns very soft. If the mixture turns too thick then you can add up another half cup water. Some kind of dates and tamarind need more water.
• Add red chili powder, salt, saunf powder, coriander powder, ginger powder and jeera powder. Mix all of these and continue to cook further for 2 to 3 mins until the flavor of the spices comes out.
• Cool this mixture completely. Check if any tamarind or dates seeds are left in the pulp. Discard them.
• Add the entire mixture to a blender jar and blend until smooth.
• I added about half cup boiled and cooled water at this stage to help blend smoothly.
• Place a sieve or colander over a large bowl. Then transfer the pureed dates tamarind chutney to it and pass through.
• You will get smooth thick tamarind chutney. Add this to a clean moist free glass bottle and store in refrigerator for up to 6 weeks.
• This chutney turns thick due to the addition of dates. So you will need to bring to consistency before using in chaats. Scoop a few tbsps from the bottle to a bowl and add some hot water. Mix up well. This will refresh your tamarind chutney.

CILANTRO DIP

Steps:

• Place Cilantro, garlic, water, mayonnaise, vinegar and lemon juice in food processor.
• Process until finely minced but not pureed.
• Add remaining ingredients.
• Process for several pulses, or until just combined but not emulsified.
• Transfer to bowl.
• Refrigerate for at least 30 minutes.

IMLI AUR DHANIYE KI HARI CHUTNEY (TAMARIND & CILANTRO DIP)

Steps:

• Blend all the ingredients in a blender or a food processor.
• If you do not want it too spicy, add only 1/2 tablespoon crushed red peppers.
• Serve with snacks, kababs, parathas, kichdis or whatever you like.

CREAM CHEESE & CILANTRO DIP

Steps:

• Mix all ingerdients together.
• Herb amounts are estimated, adjust to taste.

TAMARIND DIP

Steps:

• Soak tamarind in a cup of hot water for 15 minutes or until very soft.
• Pass the pulp through a fine sieve, pressing with a spoon to pass all the juice through . Discard dregs/seeds.
• Blend/Process onion, green chilies, garlic, black pepper, cumin, salt, reserved tamarind juice.
• (if you wnt to make a sweet dip you can add sugar to taste at this point)
• Blend the ingredients to a smooth paste
• Serve with Samosas, Pakora etc.

TAMARIND CHUTNEY / IMLI KI CHUTNEY

Steps:

• Take 2 cups of hot water in a bowl.
• Take a pan and add tamarind to this. Pour hot water little by little and mix well without leaving lumps.
• Now switch on the stove and boil the diluted tamarind on medium to high heat by mixing it continuously.
• Add the jaggery to this and keep on stirring it till the jaggery melts completely.
• Mix in Cumin powder, red chilly powder, ginger powder and garam masala powder to this.
• Add salt too and mix well.
• The exotic sweet, sour and tangy Tamarind Chutney is now ready to be served.