Tangy Chutneys and sauces go very well with fried bhajiya’s and crisp pakodas (Indian snacks) in cold weather when it is raining outside. You can also use this pungent chutney along with Indian chaats.
Store this sweet, sour and hot chutney in air-tight glass jars in the refrigerator. Use in within a month.
Imli Ki Chutney – Tamarind Sauce source
Imli Ki Chutney – Tamarind Sauce
Tamarind – 250 gms
Jaggery/Gud – 300 gms (you can also use sugar instead)
Red Chilli Powder – 1 tsp
Cumin seed/Zeera powder – 1 tsp
Black salt/Kala Namak – a pinch
1. Soak the tamarind in a small bowl with warm/hot water just enoughg to cover ir for 1 hour. Then extract a thick pulp from the tamarind by pressing it down a sieve to remove all the fibres.
2. Take a heavy bottom pan and cook the pulp. Add sugar and keep stirring till it becomes thick. Add spices and salt and cook it 3 mins more Remove from heat. Pour into sterlised bottle and store upto 1 month in a refrigerator.