This is a famous and classic Indian dip or chutney, its sweet & sour and often a must for many Indian snacks. To prepare this you’ll need tamarind, jaggery powder, ginger powder, cumin powder, red chilli powder and salt, and your chutney will be ready in mins. Incase you don’t get jaggery powder you can use brown sugar or white sugar.
Cuisine: North Indian
Time: Cooking – 20 mins, Total – 20 mins.
Servings: yields one cup
- Seedless Imli (Tamarind) – 1/2 cup
- Red Chilli Powder – 1/2 tsp
- Cumin Powder – 1/2 tsp
- Ginger Powder – 1/2 tsp
- Jaggery Powder – 3/4 cup
- Water – 2 cups
- Salt to taste.
PS: 1 Cup = 250 ML.
How to make Imli Chutney:
- Add 1.5 cups of water and imli in a pan. Bring it to boil and cook on low-medium flame for about 10 mins. Turn off the flame and let it cool down
- Mash tamarind in the water with your hands or a spoon and then strain it through a sieve, press the tamarind pulp with the help of a spoon while straining to get the most out of it
- Transfer the pulp into a pan. Add red chilli powder, cumin powder, ginger powder, jaggery powder, salt and 1/2 cup water (or as required, depends on the thickness you like)
- Cook on low-medium flame for 4-5 mins. Turn off the flame. Let it cool down
- Your Imli Chutney is ready. Transfer it to an air-tight container and store it in the refrigerator. It’ll remain good for about a month.