Imli Chutney Recipe is a sweet and tangy chutney recipe prepared with tamarind, jaggery & few Indian spices. It is very popular in North India and served as both dipping sauce and topping/ mixing sauce. It can be served as Dipping Sauce with Indian snacks like Masala Puri, Pakoda, Samosa,Kachori etc. or as a Topping/Mixing Sauce for Chaat Recipes like Aloo Chana Chaat, Raj Kachori Chaat, Dahi Bhalle etc. This chutney is also known as saunth chutney or sonth chutney as this is spiced with ground ginger powder. The consistency of this imli chutney is slightly thick. Here is the recipe with step by step instructions, pictures and tips.
1. Ingredients Preview. If you have dried imli, then to make tamarind pulp, Soak the tamarind in water, overnight or for 4 to 5 hours. Then with your hands, squeeze the pulp from the tamarind in the same bowl or pan. Strain the pulp and use that.
2. In a large pan/ kadai, add 200 gms tamarind pulp and then add 2 cups of water to it.
3. Then add 450 gms jaggery/Gur to it. Mix well, making sure they are completely engrossed in water. Boil it for 10 mins. & then switch off the flame.
4. Then sieve the prepared pulp.
5. Again transfer it to the same pan/kadai to cook on low-medium flame.
6. Then add 1 tsp black salt, 1 tsp Ginger powder (Sonth), 1 tsp freshly roasted cumin powder, 1/2 tsp Garam Masala, 1/2 tsp Red chili powder, 1/4 tsp grounded black pepper and 1/2 tsp or salt to taste.
7. Cook the chutney till it becomes dense. To check its consistency, pour few drops from spatula, if it falls slow then Chutney has cooked. Let it cool completely. On cooling the chutney becomes more dense.
8. Finger licking Sweet Imli chutney is ready, keep it in a bowl, use it instantly if desired or you can fill it in any container and store it in refrigerator and use it for up to 6 months.
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