Imli Chutney
Ingredients
- 60 grams Tamarind
- 60 grams Jaggery (Increase if more sweet taste preferred)
- 60 grams Dates (seedless)
- ½ teaspoon Sonth Powder
- ½ teaspoon Cumin Seeds Powder
- ½ teaspoon Saunf Powder
- ¼ teaspoon Red Chilli Powder
- Black Salt to taste
- Water as needed
Instructions
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Slice the dates.
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Wash the tamarind in running water a few times.
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Chop the jaggery.
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Take 5 cups of water in a thick bottom pan.
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Soak the tamarind, dates, and jaggery for about an hour.
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Place it on low flame and cook for 10 minutes.
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Let it cool and then mash either with the fingers or with a potato masher.
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Strain and press with the back of a spoon to remove as much as possible tamarind pulp.
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Threads, impurities etc will be left behind. Discard them.
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Place the collected liquid again on the flame to simmer for 10 to 15 minutes.
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Season with the red chilli powder, saunf powder, cumin seeds powder, sonth powder, and black salt.
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Shut off the flame when the chutney looks thick.
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It will get more thicken on cooling, hence adjust cooking time accordingly.
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Let it cool to room temperature.
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Store in the fridge to chill and use in chaats.
Recipe Notes
The original quantity of 5 cups of water will be reduced to almost 1½ cups of the chutney.
