Tamarind a.k.a Imli Chutney

Author Priyanka N Jain

Prep time

1 H & 20 M

Cook time

15 Min

Total time

1 H & 35 M

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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.

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Ingredients

• 3/4 cup tamarind/imli
• 1 cup jaggery
• 1/2 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)
• 1/2 tsp black salt (kala namak)
• salt to taste
• water as required

Instructions

1. Soak tamarind in 3 cups of water and jaggery in 1 cup of water for 1 hour each in separate bowls
2. After 1 hour, strain the jaggery mixture and keep aside
3. In the tamarind, remove all seeds and blend it in the blender and strain it.
4. 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.
5. 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.

Disclaimer: Some or all allergens may not be listed

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