RazDrinks and Chutneys
Imli ki Chutney recipe
Imli ki chutney is a sweet and tangy tamarind sauce served with samosas, pakoras, chaat and dahi baray.
Watch the video · 4:03
ServesMakes about 1 1/2 cupsPrep15 minCook20 minRamzan and Eid
Ingredients
- 100 g tamarind (imli), seeds removed
- 750 ml water, about 3 cups
- 150 g gurr (jaggery) or sugar
- 1 tsp roasted cumin powder
- 1/2 tsp red chilli powder
- 1/2 tsp ginger powder
- 1/2 tsp black salt (kala namak)
- 1/2 tsp salt
- 1/2 tsp saunf (fennel) powder
Method
- Soak the tamarind in 1 cup of the hot water for 20 minutes, then squeeze and mash it by hand until the pulp dissolves.
- Strain through a sieve, pressing out the pulp, and discard the fibres.
- Pour the strained liquid and the remaining water into a pot and bring to a boil.
- Add the gurr and stir until dissolved.
- Simmer on medium-low heat for 10 to 12 minutes until it thickens slightly.
- Add the cumin, chilli, ginger, saunf and both salts. Simmer 2 more minutes and taste.
- Cool completely. It thickens further as it cools, so keep it slightly runnier than you want.
Good to know: Store in a clean glass jar in the fridge for up to 2 weeks.