Tamarind chutney | Imli chutney

Here is simple and quick chutney recipe. It reqires very less ingredients. Imly chutney can be used for making chaat items like pani puri. Shev puri, ragada, bhel, bhel puri even samosa and pakoda. 

Ingredients:

Tamarind (imli)- 1/2 cup

Jaggery - 1 cup

Red chilli powder - 1/2 tsp

Cumin powder, corriander powder -1/2 tsp

Black salt

Table salt

Water as required 

Method:

1. Soak tamarind in water for about 30 minutes. 

2. After 30 minutes prepare tamarind pulp by following any one of the processes: One, mash tamarind in water and strain through a metal colander and discard the fibres. Press mashed tamarind with spoon while straining to get more pulp out.

 Two, crush boiled tamarind into puree using mixer, strain through fine sieve and discard any residue left.

1. Transfer the tamarind pulp to a saucepan and add Jaggery to it. Bring the mixture to boil and cook on medium flame until the jaggery dissolves completely.
2. Now, add red chilli powder,cumin powder, black salt and salt and mix well. Taste for sweetness and add more jaggery if you want a more sweeter chutney.
3. Once the consistency is slightly thick, turn off the gas stove, and allow it cool at room temperature.
4. Once cooled, transfer the chutney to an airtight container and store it in the refrigerator for up to one month or so.