Tamarind Chutney/Dipping sauce. Imli Ki chutney for Dahi Vadas and Chaat
In some lukewarm water add some sugar and dissolve. Add concentrated tamarind as required, and mix. Add some dry roasted cumin seeds and a pinch of salt, a little bit of coriander powder, and red chili 🌶 powder to enhance the flavor and continue stirring and cooking few minutes on medium flame. After few minutes of boiling add the thin cornstarch slurry and mix. Gradually by stirring and cooking the consistency slightly thickens. It should is not too thick or thin. At this point turn off the flame and allow it to completely cool and enjoy as a drizzling as chutney on top of Dahi Vadas, Chaats, etc, or as a dipping sauce for anything you like.
Ingredients
- 2 cups Water
- 3/4 cup Sugar
- 5 tablespoons Concentrated tamarind
- 1 and 1/2 teaspoons Dry-Roasted cumin seeds
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Coriander powder
- A pinch of Salt
- Cornstarch slurry
To prepare Cornstarch Slurry
- 2-3 tablespoons Water to prepare a thin slurry
- 2 teaspoons Cornstarch