This is a famous and classic Indian dip or chutney, its sweet & sour in taste and a must for many Indian snacks. To prepare this you’ll need tamarind, jaggery powder and a few spices. You can also use brown sugar or white sugar instead of jaggery powder.
Cuisine: North Indian
Time: Cooking – 20 mins, Soaking – 20 mins, Total – 40 mins.
Servings: yields about 1.5 cup.
- Seedless Tamarind (Imli) – 1/2 cup
- Jaggery Powder – 3/4 cup
- Red Chili Powder – 1/2 tsp
- Cumin Seeds – 1/2 tsp
- Fennel Seeds – 1/2 tsp
- Roasted Cumin Powder – 1/2 tsp
- Ginger Powder – 1/2 tsp
- Black Salt – 1/2 tsp
- Asafetida – a pinch
- Oil – 1 tsp
- Salt – 1/2 tsp or as per taste
- Water – 2 cups.
PS: 1 Cup = 250 ML.
How to make Imli Chutney:
- Boil 1 cup water and soak tamarind for 20 mins. After 20 mins mash the tamarind nicely with your finger tips or a spoon. Now strain it through a sieve, pressing tamarind pulp with the help of a spoon while straining to get the most out of it. Keep aside
- Heat oil in a pan. Add cumin seeds and fennel seeds, let it splutter
- Add tamarind pulp, asafetida, red chili powder, roasted cumin powder, ginger powder, jaggery powder, black salt and salt. Mix well
- Add 1 cup water and bring it to a boil, cook on a low flame for about 10 mins. Turn off the flame and 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 up-to 2 months.