By Vidushi Singh
Imli Chutney has a long history of therapeutic use, some of which include treating many common maladies and relieving stomach discomfort.
1 cup Tamarind (imli) 1 cup Jaggery 1/2 teaspoon Red chilli powder 1/2 teaspoon Cumin powder 1/2 teaspoon Black salt One Tablespoon salt
Remove the seeds from the imli and cook it for eight to ten minutes in some water over a low flame.
Let the imli to cool, make imli pulp using water and blender. The drain through a metal strainer, and then throw away the fibres.
On medium heat set a pan add the pulp and jaggery, bring the mixture to a boil and cook over heat.
Now stir in the salt, black salt, red chilli powder, and cumin powder. Add jaggery to taste as how sweet you like.
Turn off the gas stove when the mixture has a little thick consistency and let it cool to room temperature.
Chutney can be kept in the refrigerator for up to a month after it has cooled and been transferred to an airtight container.