Storage: Like most sauces, EE Green Chilli Sauce should be stored in a cool, dry place. Once opened, it is generally recommended to refrigerate the sauce to maintain its freshness and prolong its shelf life. Pitted Dates can be used in the recipe for a healthier Sweet Tamarind Chutney. It is completely optional. I do love to add dates, when I have them in my pantry. Indians and their spice-tolerance are famous across the world. What would samosas or pakoras be without this favourite green chili accompaniment? And if it’s Ching’s, you know it can be trusted. East End Hot Green Chili Sauce is made from the best quality green chilis. And along with that you get a tangy vinegar-y flavour that you might even want to mix into your favourite Chinese curries. For making Sweet Tamarind Chutney – Use 1 part of Tamarind, 1 part of Pitted Dates, and 1 Part of Jaggery. Plus the spice powders mentioned in the recipe card. This is also called Sonth CHutney and I have a detailed recipe for Dates Tamarind Chutney . Toss the garlic cloves in a bit of oil and salt, then wrap loosely in aluminum foil. Set into the oven and bake for a total of 20 minutes.

Sieve Pass– it through a mesh sieve to collect all the fiber on the top and the sauce at the bottom. Add a little more water if needed to push the tamarind paste through. Soak – Add Tamarind to a bowl and then enough hot water from the kettle to cover it. Allow the tamarind to soak for about 30 minutes. To speed up the process, add the tamarind and hot water to a pan and boil for 15 minutes. Jaggery can be bought from the Indian Grocery Store near you. Jaggery is unrefined cane sugar made from cane juice. This adds authentic taste to the Imli Sauce recipe. However, you can substitute with dark brown sugar if jaggery is not available. This Tamarind Chutney sauce is so easy to make that you will never ever buy it again from the store.

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You can freeze this Imli Sauce (Tamarind Chutney ) in glass containers in the freezer for 6 months +. Portion them into small containers and store them. To Thaw the Chutney, transfer the sauce to the refrigerator and leave it overnight and it will be ready to use the next day. Alternatively you can defrost the sauce in the microwave. Your Green Oranges Online store is your one-stop shop that sells fresh, frozen, and high quality fish. We are dedicated to providing our customers with the best possible experience and service. We offer a wide variety of fish, from common to exotic, and we are always happy to help you find the perfect fish for your needs. Fresh produce, Indian spices, and Halal certified meat, exotic fishes – we have it all! Green Oranges Online is your one-stop shop for all your grocery needs! Why not shop with us today and enjoy the convenience of online Indian Grocery shopping? I received some Sugar Rush peppers from Refining Fire Chiles and made this recipe. They are quite spicy with a fruity flavor that is not unlike the habanero, but not as hot, perhaps as hot as a Cayenne pepper. This Homemade Tamarind Dipping Sauce Chutney is versatile, so you can easily customise the flavors. It’s mildly Sweet, Tart and a bit spicy too! Store– Once the sauce has cooled down, transfer to a convenient glass jar or squirty bottle to serve. Store the remaining sauce in freezer-safe containers and freeze until needed.

Salt– A little bit of salt will balance out the flavors well. ( I have forgotten to include it in the ingredients image above… ) Process -Once the tamarind is cool to touch, squeeze the pulp by hand just enough to loosen it and then transfer the soaked tamarind to the blender jar and process. You may need to add about 1/2 – 3/4 cup of water for blending. Set into oven and bake for 12 minutes. Be sure not to get too close to the top heating element or the tops will burn too much. Like the sauce, a bit sweeter, add about 3/4 – 1 cup Jaggery. For a spicer Tamarind sauce, add a little more chilli powder. To make it healthier, add 1 cup of dates to the same recipe. Why make this Indian Tamarind sauce at home? East End Green Chilli Sauce is a popular brand of sauce known for its spicy and tangy flavor. It is made primarily from green chilies, vinegar, sugar, and other seasonings. Here are some key points about Ching’s Green Chilli Sauce:Store this Tamarind Chutney in glass jars for up to 1 month in the fridge. And up to 6 months + in the freezer section. Tamarind – Tamarind Slab easily available in most Superstores. Look for seedless tamarind if you get. Place tomatillos, chili peppers, roasted garlic, cilantro, and lime juice into a food processor. Process until smooth. Serve appetizers like Samosa, Onion Bhaji, Pakora, or even Poppadom with this Tamarind Dipping Sauce. Drizzle this Imli Chutney ( Tamarind Chutney ) on Chaat recipes like Samosa Chole Chaat, Sev Puri, Dahi Puri, and even with Aloo Tikki. Storing This is one of the most classic Tamarind Chutney, that is prepared from scratch with ease. It has got Tamarind, Jaggery ( No refined sugar), water and ground spice powders. Serve this Tamarind Dipping Sauce with your favorite appetizers like Onion Bhaji or Vegetable Pakora or even Samosa’s. It is also delicious to serve with Chaat recipes ( Indian street food ).

For Instant Tamarind Sauce recipe – Use Tamarind Paste / Concentrate instead of actual tamarind. It will cut down the cooking time by half. Dissolve the tamarind concentrate in water and then add the spices mentioned in the card. What to serve with this Indian version of Tamarind Sauce? I have already shared recipes for Green Coriander Mint Chutney, creamy coriander sauce and Yogurt Mint Sauce in my earlier posts. Have you tried them? Other than these, one other dip, I absolutely love is this Tamarind Chutney. It’s so so good that I always have them stored in my refrigerator. You know what goes into this Tamarind Dipping Sauce and you can add more opt-ins to make it healthier. Slice tomatillos and poblano peppers (or other peppers, if using) in half lengthwise and set them onto a lightly oiled baking sheet, skin sides up. This recipe works great with different peppers, from a variety of Hatch green chiles to sweet green bells to poblanos, jalapenos, fiery serranos and more. Use a mix!