Imli chutney, Tamarind and jaggery chutney- a very popular tangy condiment of India
Imli chutney is among the most popular chutney in India. It goes well with almost all types of snacks, chaat and street foods.
Imli ki chutney or khatti meethi imli ki chutney is quite easy to make. This chutney is also popular as saunth chutney. The name Saunth is given because the main ingredient of this tangy chutney is Saunth- which is dried ginger powder . Addition of Saunth gives a nice flavour to the chutney and is also very good for digestion.
This chutney have all the flavours of chaat, its sweet, sour and spicy so goes well with aloo tikki, dahi vada, paani puri , samosa and all fried pakoda and papdi etc. The main ingredient is tamarind/ Imli. For sweetness you can add either jaggery or sugar , or can add half jaggery and half sugar. I personally like to add more of jaggery and little sugar.
Ingredients of Imli Ki Chutney-
The main ingredient is obviously Tamarind. For sweetness you can add either jaggery or sugar , or can add half jaggery and half sugar. I personally like to add more of jaggery and little sugar.
Then you have to add saunth/ dried ginger powder and if you don't have saunth powder then add some finely grated fresh ginger in it .
Roasted cumin powder, asafoetida, black salt, chili powder , ginger powder and pepper powder are the main spices to add in this chutney.
Addition of dried kachri, raisins, dry dates, melon seeds and cashews are optional , depends on your taste preference and availability.
How to make Imli ki chutney-
First of all soak tamarind overnight or minimum 4 hours . if you are in hurry then can soak in hot water or boil it till it become soft.
Now mash the soaked tamarind and strain to remove the seeds and residue. Cook the pulp with jaggery till it become semi cooked. now add spices and some sugar and cook till desired consistency.
Store when cool down completely. if cooked properly it stays well for more then 6 months at room temperature and more then an year in refrigerator.
you can serve this chutney with-
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