khatti meethi Imli ki chutney|Tamarind chutney

The imli chutney is also known as sauth chutney.Imli chutney is popular in north India. The imli chutney is slightly thick with a smooth texture. It has the sourness of tamarind balanced with the sweetness of the jaggery and the earthiness and mild hotness coming from the dry ginger powder, cumin and red chili powder. Imli chutney is stored in an air-tight dry jar or container and refrigerate it for 5 months and serve ghate- meeti chutney with chaat or snacks.

KHATTI MEETHI IMLI CHUTNEY

Recipe card for Khatti meethi imli ki chutney recipe:

KHATTI MEETHI IMLI CHUTNEY

PREP TIME: 8 HOURS

COOK TIME: 12 MINUTES TOTAL TIME: 8 HOUR 12 MINUTES

CUSINE: INDIAN

AUTHOR: SWATI RASOI

SERVES: 4

INGREDIANTS

250 gm seedless tamarind, tightly packed (imli)

250 gm jaggery or as required — adjust as per your taste

2 cups water

1 teaspoon oil

½ teaspoon cumin seeds

½ teaspoon saunth powder (ginger powder)

1 teaspoon fennel powder

½ teaspoon red chili powder

½ teaspoon garam masala powder

½ black salt

INSTRUCTIONS:

Making Tamarind pulp

1. Soak tamarind in water overnight or for 8 to 10 hours in a small bowl or pan.
2. Boil the soaked tamarind and sieve it with a steel sieve as soon as it becomes soft. Tamarind pulp is ready.
3. With your hands, squeeze the pulp from the tamarind in the same bowl or pan.
4. Strain the pulp and keep aside.

Making imli chutney

1. Heat oil in a pan.
2. Now, add cumin seeds at low flame and let it crackleread more…