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.
How to make Imli Ki Chutney
|Tamarind Pulp||2 cup|
|Jaggery (Gud)||5 table spoon|
|Red chilli powder (lal mirch)||1 tea spoon|
|Roasted Cumin powder (bhuna jeera)||1 tea spoon|
|Black pepper (kali mirch)||½ tea spoon|
|Black Salt||to taste|
- 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.