Imli ki Chutney

Imli ki Chutney or saunth (Tamarind Chutney) is khatti meethi chutney which is prepared with tamarind (Imli), Gur (Jaggery) and spices. It is served with samosa, dahi bhalle, papdi chat, raj kachori and all famous Indian snacks. It is easy to make and delicious condiment or dip. This is slightly thick and smooth in texture. This is sweet and sour in taste.
This sweet tamarind chutney is spiced with black salt, red chilli powder and dry ginger powder. You may use either sugar or jaggery. You can enhanced this with dry dates and raisins. This is also called Saunth or sauth in North India. You can store this in refrigerator for 2-3 months.

Ingredients:

½ cup Seedless Imli (Tamarind)
½ cup Gur (Jaggery) or Sugar
2 cups Water
½ teaspoon Cumin Seeds
½ teaspoon Saunth Powder (Dry ginger powder)
¼ teaspoon Red Chili Powder
½ teaspoon Kala Namak (Rock salt)

Instructions:

Step 1:

If you don’t have seedless imli, at first remove all seeds of imli. Soak in water for 2-3 hours. Mash it using hands. Squeeze and strain the pulp through a strainer. Discard the pulp and keep the water.

Step2:

Heat the tamarind water in a pan. Add jaggery and all the remaining ingredients. Bring it to boil and cook the chutney on medium heat for 10-12 minutes. If the mixture is too thick, you can add water. Keep stirring at regular intervals.

Step3:

Enhance your chutney with dry dates pieces, raisins or chironji dana, If yo want.

Remove the pan from heat and allow it to cool properly. Transfer chutney in a glass jar and refrigerate up to 3 months. Serve whenever required.

Tips:

You can blend soaked imli in a blender to get smooth paste. And then strain with a strainer.
For better shelf life, use moist free glass jar or container.
You can have consistency of the chutney as per your choice. When chutney cools down, it becomes little thick.
Avoid adding water to jar. If chutney is thick, add water at the time of serve.

Restro Recipe: Imli ki Chutney https://t.co/dge7X7HpQL
— Restro Recipe (@RestroRecipe) December 29, 2019

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