Imli Ki Chutney

July 10th, 2007 Mona Posted in Black Salt/Kala Namak, Chutneys and Pickles, Cumin seeds/Zeera, Jaggery/Gud, Red Chilli powder, Sugar/Shakkar, Tamarind/Imli 5 Comments » 7,056 views

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.


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Green Chilli Sauce

July 10th, 2007 Mona Posted in Chutneys and Pickles, Garlic/Lahsun, Green Chillies, Salt/Namak, Soy Sauce, Sugar/Shakkar, Vinegar/Sirka No Comments » 4,215 views

I enjoy this sauce with paratha and masoor dal/split red lentil curry. Yummy. You can also have this dipping sauce along with pakoras or bhajiyas.


Green chillies – 30, small sized
Garlic powder – 1 tbsp
Sugar – 3 1/2 tsp
Salt – 3 tbsp
Vinegar – 4 tbsp
Soy Sauce – 1 tbsp


  • Combine all the ingredients and grind them into a fine paste.
  • Remove into a small bowl and add Soy Sauce to it.
  • Mix the paste well and pour it in a sterlised bottle. Store refrigerated for upto 1 month.


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