• • Prep Time
  • 10 Minutes
• • Cook Time
  • 15 Minutes

Imli Ki Chutney

Imli (Tamarind) ki Chutney is the one-stop chutney for any Indian dish ever. Its lip-smacking blend of sweet and tangy flavours makes it a good partner in crime to savoury dishes. This Indian ketchup is made by combining jiggery (gud) and spices with tamarind (imli) pulp. My secret weapon that I have used here is black salt (kala namak). Its salty flavour ensures the correct balance of sour and sweetness in the chutney. Although sugar (cheeni) can also be used, I personally prefer using jiggery over sugar. This chutney tends to have a thick consistency due to the soaked and sticky tamarind. It is a very simple recipe to make, and is absolutely handy and valuable when it comes to serving anything. Imli ki Chutney makes a memorable escort to Samosas, Kachoris, Dahi Vadas, Dhoklas and many other dishes. This velvety brown chutney manages to whisper a lot more than just sweet-nothings.

You may also like our other chutney recipe like Dry Garlic Chutney, Khatti Mitthi, Gurama, Dhaniya Ki Chutney

How to make Imli Ki Chutney

Instructions

1. Soak tamarind in water and squeeze out the pulp.
2. In a pan add the tamarind pulp, jaggery, salt and black salt.
3. Boil till the paste thickens to ketchup like consistency.
4. Pour into another bowl and allow it cool.
5. Finish it with red chilli powder and roasted cumin.

• Recipe Type : Chutney, Vegetarian