• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Untold Recipes By Nosheen
  • Home
  • Summer Recipes
  • All Recipes
  • Meet Nosheen
  • Classes
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Home
  • Summer Recipes
  • All Recipes
  • Meet Nosheen
  • Classes
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Home
    • Summer Recipes
    • All Recipes
    • Meet Nosheen
    • Classes
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Quick & Easy

    SUGAR FREE IMLI (TAMARIND) CHUTNEY

    Published: Sep 26, 2020 · Modified: Sep 1, 2022 by Nosheen Babar · This post may contain affiliate links · 3 Comments

    Sharing is caring!

    0 shares
    • Facebook
    • LinkedIn
    • Print
    • Email

    Tamarind is a tree that bears edible fruit and despite the common belief that it is from India it's real origin is from Tropical Africa. The name Tamarind comes from the Arabic word "Tamar Hind" which means "Indian date". In Latin it is known as "Tamarindus" and in some countries, such as Spain, Italy and Peru (amongst others) it is often called "Tamarindo".The fruit is in the shape of a pod which, when cracked open, reveals a sticky and gummy fruit that is dark brown in color and looks like a date, but has a very sour taste. In Pakistan and India we use it as a souring agent in many of our curries, especially South Indian Cuisine, in Chutneys such as this one, to make refreshing drinks from it and even just to eat on it's own.

    This recipe is a quick and sugar free version that I came up with as the original method is very time consuming to make. I eat this so often; with kebab, samosas, tikka, tandoori chicken, chana chaat, dahi baras, honestly with almost everything! I wanted to reduce the calories it contains so I can enjoy it as frequently without any guilt, you can make it with sugar if you prefer. I will of course post a recipe of the original at some point on the blog for those who want to go the extra mile and make the authentic version.

    INGREDIENTS
    3 Tablespoons Tamarind Concentrate
    1 Cup Water
    ½ cup Monk Fruit Sweetener (or regular sugar)
    2 Teaspoons Chaat Masala 

    1.Mix all of the above ingredients in a saucepan and bring to a boil.
    2.Reduce heat to low and simmer for about 15-20 minutes until the mixture has reduced by half.

    *Do not worry if the consistency is a bit runny as the chutney thickens a bit more after cooling. We are aiming for a syrupy, molasses like consistency.

    More Quick & Easy Recipes

    • Brown parchment with cooked chicken tikka boti on skewers with green chutney, onions and micro greens.
      Easy Chicken Tikka Boti Recipe
    • Spicy Cranberry Chutney
      (Pakistani Style) Spicy Cranberry Chutney
    • cooked aloo palak in a white serving dish.
      Aloo Palak (Pakistani Spinach & Potato Curry)
    • easy moong masoor dal {lentil curry}
      Easy Moong Masoor Dal {Lentil Curry}

    Reader Interactions

    Comments

    1. ______________

      September 06, 2021 at 9:11 pm

      5 stars
      fantastic put up, very informative. I'm wondering why the other specialists of this
      sector do not realize this. You should proceed your writing.
      I'm confident, you have a great readers' base already!

      Reply
      • untoldrecipesbynosheen

        September 08, 2021 at 11:45 pm

        Thank You. Appreciate your feedback.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nosheen headshot

    Hi, I'm Nosheen! Welcome to my world of Authentic South Asian recipes and much
    more.

    I’ve loved to cook from a very early age and my cooking style incorporates authentic recipes that hail from my mother's and grandmother's kitchens as well as many that I’ve developed and created along the way. 

    More about me!

    Summer Recipes

    • Easy Eggplant Curry
      Easy Eggplant Curry
    • bhindi in a white serving dish with a grey napkin and a silver spoon on the side.
      Bhindi Masala (Air Fryer Okra Curry)
    • Blue and white cooking pot with a courgette and tomato based curry.
      Pakistani Zucchini (Courgette) Curry
    • brown board with a white bowl full of corn salad with bue tortilla chips and limes scattered around it.
      Spicy Mexican Street Corn Salad
    • grilled peach & blueberry salad
      Grilled Peach & Blueberry Salad
    • spicy mango salad
      Spicy Mango Salad

    Popular Recipes

    • Tandoori Shrimp
      Tandoori Shrimp
    • Beef Pasanday
      Beef Pasanday Recipe
    • Best Mutton Biryani
      Best Mutton Biryani Recipe
    • tawa fry beef keema
      Tawa Fry Beef Keema
    • steak in air fryer oven
      Steak In Air Fryer Oven
    • Nihari Recipe {Pakistani Beef Stew}
      Nihari Recipe {Pakistani Beef Stew}

    Footer

    back to top

    • Facebook
    • Instagram
    • TikTok
    • YouTube
    • Mail
    • Pinterest

    Copyright © 2021 Untold Recipes by Nosheen

    Disclaimer & Privacy Policy

    GET YOUR FREE GUIDE

    10 MUST HAVE PAKISTANI SPICES

     

     

    PLUS THEIR EASY TO FIND SUBSTITUTES AND MY FAVORITE ONLINE SPICE STORES
     
    YOUR NAME:
    YOUR EMAIL:
    0 shares
    • Facebook
    • LinkedIn
    • Email
    • Print
    • Pinterest