By Krati Purwar
June 10, 2024
Tamarind has a tangy flavour which makes mouth water. Using imli, you can make chutney that is often served with snacks like samosa, kachori, and bread pakora. It is also added to any chaat recipe to make it more flavourful and delicious. Try this recipe.
1 teaspoon red chilli powder ½ cup dates ¾ teaspoons coriander powder ½ cup tamarind (imli) ½ teaspoon saunf ½ cup jaggery ½ teaspoon cumin powder Black salt to taste ½ teaspoon ginger powder Water as required A pinch of hing
Add tamarind, dates, and jaggery to boiling water. And let them boil for 5-8 minutes.
After 3-4 whistles, keep the ingredients aside and blend after they have cooled off.
In a pan, roast coriander seeds, saunf, and cumin seeds and grind them into fine powder.
In a sauce, cook the boiled ingredients along with roasted spices and other ingredients.
Adjust the consistency of the tamarind chutney by adding more water. It should neither be too thick nor too runny.
Pass the chutney through a sieve and store it in an airtight container.