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  1. Hello, I bought Rani tamarind paste from Amazon. Would this jarred paste equal the amount of fresh? Therefore, would I use the same amount of jar paste as fresh paste, ½ cup?

    1. You can add about ⅓ cup of the tamarind paste. Make a thick to medium-thick sauce by adding water as needed. Also keep in mind to adjust the jaggery or sugar as needed. I think you will have to add more of the sweetener as packaged tamarind paste is usually highly concentrated and thick.

  2. Dassana ji.. I don’t have saunth or ginger powder. Can u please help tell how to make ginger powder and also substitute for this.
    Regards

    1. rupal, ginger powder is made with dried ginger. you can make at home but you need a really good mixer-grinder and dried ginger is difficult to grind. substitute for dried ginger in any recipe is fresh ginger. so in this imli chutney recipe, you can add 1 inch ginger. make a paste of it in a mortar-pestle or grate it and then after cumin seeds crackle, add the ginger paste. saute for a few seconds till the raw aroma of ginger goes away. then add red chilli powder, asafoetida. stir and add tamarind pulp. cook on a low flame so that the spice powders do not get burnt.

  3. Thank you for your lovely recipes. My son loves the snacks I’ve made using your recipes.

    I already have homemade tamarind paste. Can I use that for the chutney? If yes, how much of it should i use?

    1. welcome and thanks for the feedback vaishnavi. yes, of course, you can use homemade tamarind paste. you can use half a cup of tamarind paste. in case you find the sourness less in chutney, you can add some more of the tamarind paste and cook further. later jaggery can be adjusted accordingly. hope this helps.

  4. Dear Dassana,
    Your receipies are very easy to follow, esp with the pictures and the dishes once cooked, tastes superb. I donot know cooking and I rely completely on your website to cook my daily meals.I fall short of words to thank you and God. Now you are an integral part of my existence…lol5 stars

  5. Hi! Thanks for the recipe, I’m going to try it today, I have my tamarind soaking now. I do have one question: the part that say to squeeze the pulp from the tamarind, am I discarding any part of the tamarind soaking mixture? Is the goal to put the 1/2cup tamarind and 1/2 water that is was soaking in through a strainer then discard the stuff that wasn’t able to go through the strainer? Thank you!

    1. welcome atourina. the tamarind will soften after soaking in water. so the pulp has to be squeezed in the palms and added directly in the water in which the tamarind was getting soaked. you just keep on squeezing till you the tamarind can no longer yield any pulp. then this squeezed tamarind flesh and fibres are discarded. hope this explanation helps.

  6. I loved this chutney…i specially make it for dahi wada and samosa….i always make fresh and use it…. can i store it for some more days? Like 10 or 15 days?5 stars

    1. of course you can. it stays good for about a month. i usually prepare a batch of tamarind and dates chutney and keep it refrigerated. whenever i make chaat or pakoras or any snacks, the tamarind dates chutney comes in handy.

  7. Hello,
    Is there any substitute for jaggery(gur) as i live in Europe and here i have never seen it in any supermarket

    1. john, you can use sugar if jaggery is not available. you can also use molasses instead of jaggery. but just keep a check on the sweet taste as with molasses the chutney can end up becoming more sweet. if you use sugar, then you can use the same amount as mentioned in the recipe for jaggery.

  8. This chutney is good for chats and turned out well… however, there is another chutney that is made with fresh ginger and jaggery I guess.. it has a spicy and sweet taste… it is called as allam chutney here.. it is generally served with idli and dosa in south indian restaurants…. could you please post the recipe for that if possible…5 stars

  9. i love your recipes ..veg recipes of India is the best site for Indian recipes …this recipe is awesome …trying it today …you post your recipes very well easy to understand and good for beginners too… well done dassana 🙂

  10. This is a great recipe. I may play around with the spicing a little next time (cardamom, cinnamon, cloves) to better suit my tastes but this was delicious!5 stars

  11. Oh yes…what a chutney this is and it has become a staple must have at all times, do not ever run out kind of thing for my fridge. Dassana, now that it is made I wonder can I use it as a cheat in the recipes that call for the addition of tamarind? I’m thinking throw a spoon or two of this in tiffin sambar for example instead of going through soaking tamarind, straining and what not?
    My wife is a Vada monster and I use it to great affect in dahi Vada, as well as with pakodas, with samosas, with dhokla, with…….

    1. thanks rohit. this is an all purpose chutney. i usually a make a good batch and keep in the fridge and it accompanies all the indian snacks so well. regarding adding in tiffin sambar, you will have to use it very judicially and carefully, so that the jaggery content in the chutney does not offset the balance in the sambar. try it and i feel it should work.

  12. Love all your recipes. I’m a frequent visitor of your blog. The food recipes and the pics are simply awesome. Thank you! 🙂5 stars

  13. I’ve made this twice. The second time I was in a hurry and I pulled the tamarind into pieces and soaked it in very hot water for under an hour. It squeezed out perfectly.

    Also, I used fresh ginger instead of dried and cooked it with the jeera seed. Then mashed them both with a mortar and pestle with a bit of black salt before adding back to pan and then following the recipe exactly. It came out perfect! (I needed help at Indian grocery since no product had the words “jaggery” on the label. At my stored it is shown as “Punjabi sakkar” )

    Thank you so much for the simple and delicious recipe!5 stars

    1. thanks lisa for the feedback. like you have done, tamarind when soaked in hot water for 30 minutes, squeezes out very well. usually dry ginger is used. but even fresh ginger can be substituted. punjabi shakkar is ground jaggery.

  14. wow itz my fav and thatz wat i was looking for …. it seems yummiiiiii ……. going to try soon…. 🙂5 stars

  15. Hi, the recipe looks soo good and pics remind me of home with the panipuris in the background!. I have a question.. Can I use sugar instead of jaggery as I dont think I will be able to jaggery in Sydney anywhere. Also, if I can use sugar then how much.. Thanks, for the recipe my mouth is salivating wih the idea of chaat 🙂

    1. thanks neha for appreciating the chutney recipe. yes, you can sugar instead of jaggery. but taste will be little different. amount of sugar depends upon sweetness of sugar and also on sourness of tamarind. so you can taste and add the sugar as required.

  16. This is a must have in my kitchen whenever I plan to make chaat or bhel, I add sugar in place to Jaggery even though I know jaggery is healthy still I am unable to convince the taste buds of my picky family 🙂

  17. I love this chutney a lot, its so tasty and flavorful cant think of chaat without thi so ne nicely made dear.