Imli chutney in English is translated as Tamarind Chutney. This chutney also known as khatti meethi chutney or khatti chaat ki chutney. It is a popular Indian dip served with snacks. The recipe is a vegan, gluten-free, beginner-friendly & bachelor-friendly recipe.
If you love Indian food you are bound to love this sweet & sour flavourful dip no matter what kind of snack you are having.
Ingredients1 cup Tamarind
1 cup Jaggery
1 teaspoon Red chilli powder
2 teaspoon Garam masala powder
2 teaspoon Cumin powder
1 teaspoon Black salt
Salt to taste
1/2 cup water for cooking
3 cups of water for soak
Method- Let’s start by soaking the tamarind.
- You can soak the tamarind in normal room temperature water or hot water. I have soaked in normal room temperature water here.
- If you are using hot water, soak tamarind for 20-30 minutes.
- If you are using room temperature water soak for 4-5 hours.
- Once the tamarind is soaked, mash it by hand and squeeze the pulp. Sieve it through the strainer. Discard the pulp.
- Now in the tamarind water, add jaggery (gul), red chilli powder, garam masala powder, cumin seeds powder, black salt and normal table salt. Mix well. Add 1/2 cup of water.
- Cook this tamarind in water on low to medium flame. Let this mixture come to a boil.
- If there is a lot of foam forming on the top, using a spoon try to discard it.
- Once the tamarind chutney has come to a boil, remove the pan from heat and keep it aside till it cools down.
- Tamarind Chutney is ready.