Imli Chutney | Tamarind Chutney
Imli Chutney is a delightful combination of sweet, spicy, and tangy flavors. Enjoy your homemade Tamarind Chutney with snacks, chaats, or as a flavorful addition to various dishes!
Equipment
- 1 bowl
- 1 fine mesh seive
- 1 pan
Ingredients
- 1 cup tamarind
- 1 cup jaggery
- 1 1/2 cups water
- 1 tsp fennel seeds
- 1 tsp fennel powder
- 1 tsp cumin powder
- 1/4 tsp red chili powder
- 1/4 tsp asafoetida (hing powder)
- 1 tsp dry ginger powder
- 1/4 tsp black salt
- 1/4 tsp regular salt
Instructions
Preparation
- Soak the tamarind in warm water for about 30 minutes.1 cup tamarind, 1 1/2 cups water
- Squeeze and extract the pulp, removing any seeds or fibers.
Cooking
- In a saucepan, combine tamarind pulp and cook till the raw smell disappears.1 cup jaggery
- Add jaggery and cook on medium heat, stirring continuously until the jaggery dissolves.
- Add fennel seeds, fennel powder, cumin powder, dry ginger powder, red chili powder, asafoetida (hing powder), black salt, and regular salt to the mixture.1 tsp fennel seeds, 1 tsp fennel powder, 1 tsp cumin powder, 1/4 tsp red chili powder, 1/4 tsp asafoetida (hing powder), 1 tsp dry ginger powder, 1/4 tsp black salt, 1/4 tsp regular salt
- Adjust the consistency by adding water as needed. It should be thick yet pourable.
- For a smoother texture, you can strain the chutney to remove any remaining fibers or particles.
- Allow the chutney to cool completely. It will thicken further as it cools.
- Store in airtight containers in the refrigerator. It can be kept for a few weeks.