Imli Ki Chutney
Tangy Chutneys and sauces go very well with fried bhajiya’s and crisp pakodas (Indian snacks) in cold weather when it is raining outside. You can also use this pungent chutney along with Indian chaats.
Store this sweet, sour and hot chutney in air-tight glass jars in the refrigerator. Use in within a month.
Imli Ki Chutney – Tamarind Sauce source
Imli Ki Chutney – Tamarind Sauce
Ingredients:
Tamarind – 250 gms
Jaggery/Gud – 300 gms (you can also use sugar instead)
Red Chilli Powder – 1 tsp
Cumin seed/Zeera powder – 1 tsp
Black salt/Kala Namak – a pinch
Method:
1. Soak the tamarind in a small bowl with warm/hot water just enoughg to cover ir for 1 hour. Then extract a thick pulp from the tamarind by pressing it down a sieve to remove all the fibres.
2. Take a heavy bottom pan and cook the pulp. Add sugar and keep stirring till it becomes thick. Add spices and salt and cook it 3 mins more Remove from heat. Pour into sterlised bottle and store upto 1 month in a refrigerator.
Luv,
Mona
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December 26th, 2009 at 5:19 am
woooooooow mona this is helping me a lot
February 17th, 2011 at 9:29 am
Your recipes are awesome, Please can u show me how to make pooran puria or Kheer puria.
Thanks
July 14th, 2011 at 8:17 am
Salam mona,
I made the chutney but forgot it on the stove hence it became very thick, please tell me how i can save it.
WaAlaiKuMAsSlaam Sana, try adding just a little bit of water to adjust the consistency and also taste and add seasonings if required.
July 14th, 2011 at 4:34 pm
Can we omit sugar/Jaggery or its neceassary for the chutney to be sweeet?
Juveria, I recommend using jaggery for this chutney. Use sugar only if jaggery is not available. Adding jaggery/sugar is important here for a good tasting chutney.
January 17th, 2014 at 12:18 pm
Al salam alikum
Do you use the packed tamarind?
B.Saeed, yes I do.