Tamarind a.k.a Imli Chutney
This is a popular, age old Indian recipe. Sharing it here to ensure we only use ingredients that are allowed during paryushan.
- Prep
- 1 hr 20 min
- Cook
- 15 min
- Cuisine
- North Indian
Ingredients
- ¾ cup tamarind/imli
- 1 cup jaggery
- ½ tsp black pepper (kali mirch)
- 2 tsp red chili powder (lal mirch)
- 3 tsp roasted cumin powder (bhuna jeera)
- 2 tsp coriander powder (dhaniya)
- 1 tsp cumin powder (jeera)
- ½ tsp black salt (kala namak)
- salt to taste
- water as required
Method
- Soak tamarind in 3 cups of water and jaggery in 1 cup of water for 1 hour each in separate bowls
- After 1 hour, strain the jaggery mixture and keep aside
- In the tamarind, remove all seeds and blend it in the blender and strain it.
- Mix both these, transfer to a pan and add another 1 cup water and let it cook for 10-15 minutes till it reaches the consistency that you like. The chutney will become a little thicker once you stop cooking.
- Turn off the stove and add all the powdered spices and let it cool. Chutney is ready!
Notes
It comes very handy to enhance the taste of any dish. I love to add this to chaat/dahi bhalla.
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