Easy Step By Step Tamarind Chutney / Imly Chutney (Fiji South Indian Family Recipe)

Ingredients:
1 Cup Tamarind ( a small packet about 8 oz /227 g )
4 Cups Hot Water
2 1/2 Cups Sugar
1/2 Cup oil
1 Cup Ginger Finely Chopped
Salt to taste
1/2 Tsp Cumin Seeds
1/2 Tsp Mustard Seeds
1 Tsp Cumin Powder
1 Large Chili Finely Chopped
1 Tsp Fennel Powder
4 Cloves Of Garlic Finely Chopped
2 Sprigs Of Curry Leaves
A Strainer to strain the Tamarind pulp

Method:

1) Take your tamarind ,add 3 cups of hot water and let it soak for 30 minutes and reserve 1 cup of hot water for later.
2) After 30 minutes, squeeze the tamarind and the water together to get all the pulp out.
3) Now, take another dish with a strainer, pour the pulp in the strainer, use your hands and strain the pulp through the strainer. After that add the last cup of water and squeeze the remaining pulp out.
4) Put the pulp aside and its time to make the chutney.
5) Take a pan, put it on medium heat, add 1/2 cup oil and heat it for 30 seconds.
6) After 30 seconds, add ginger and fry it for 1 minute.
7) After 1 minute, add cumin and mustard seeds, garlic, thinly sliced curry leaves and chilies, give it a mix and cook it for 1 minute.
8) After 1 minute, add the tamarind pulp, sugar and 1 teaspoon of salt. Give it a mix and bring it to a boil.
1) When it starts to boil , lower the heat and cook it for 30 minutes or until the chutney starts to thicken up, stirring it regularly.
9) After 30 minutes, taste your sugar, you can always add sugar according to your taste.
10) Now add your fennel powder and cumin powder , mix it well and cook it for 2 minutes. ( To make cumin powder and fennel powder see tip).
11) After 2 minutes, turn the heat off and let it cool down.
12) Pour the chutney in a glass jar.
13) It can be kept at room temperature or in the fridge for months.
14) My tamarind chutney is ready.
15) Enjoy.

Tip:

Take 1 teaspoon of cumin seed, dry roast it for 2 minutes on very low heat until an aroma is released. Cool it down and grind it into a powder. Left over powder can be kept in a sealed container and used as required.

Take 1 teaspoon of fennel seeds, dry roast it for 2 minutes on very low heat until an aroma is released. Cool it down and grind it into a powder. Left over powder can be stored in a sealed container and used as required.

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