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
Ingredients |
|
| 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 |
| Salt | to taste |
| Black Salt | to taste |
Method
- 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
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