Tamarind Sauce or Imli ki chutney is a Desi Sauce used with all sorts of savories. This sauce is used all the time with Dahi Bhalay, Baray, Dahi Phulkian, Channa Chat, all sorts of chat and samosas. I cook it once and freeze it in freezer bags for later use.
Soak Tamarind (imli) overnight in warm water.
In the morning, check the tamarind should be all soft and mushy. Squish it with hands and add more water if its too thick.
Squish it and take the seeds and peel off it and put this pulp in a pot.
Heat it, when it starts to boil, add sugar, salt and cumin seeds in it.
Cook it till it reaches desired consistency, check its taste.
If you like your chutney to be sweeter, add more sugar in it till you get desired taste.
Store it in jar in the fridge, it survives for a long time if the water doesn’t touch it.
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