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Tamarind (Imli) Chutney

Tamarind Chutney
Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 10 min Cook Time: 21 min Rest Time: 30 min Total Time: 1 hr 1 min
Servings 10
Best Season Suitable throughout the year
Ingredients
    Preparation
  • 1 cup Seedless Tamarind
  • 1 tablespoon Oil
  • 2 Dry Red Chilli
  • 1 Bay leaf
  • 1/2 teaspoons Cumin seed
  • 1/2 teaspoons Fennel seeds
  • 1 cup Jaggery
  • 4 tablespoons Sugar
  • 1 teaspoon Roasted cumin powder
  • 1 teaspoon Roasted Fennel powder
  • 1 teaspoon Red Chilli powder
  • 1/2 teaspoons Dry Ginger powder
  • 1/2 teaspoons Salt
  • 1 teaspoon Black Salt
Instructions
    Tamarind Paste Preparation
    • Take a bowl.
    • Add 1 cup Seedless Tamarind and 2&1/2 cup hot water.
    • Soak for 1/2 hour.
    • After 1/2 hour, the tamarind will become soft.
    • Blend it to fine paste.
    • Sieve it.
    • Tamarind paste is ready.
    2. Cooking
    • Put a pan on gas.
    • Keep flame low.
    • Add the below mentioned ingredients:
      • Oil – 1 tbsp
      • Dry Red Chilli – 2 nos
      • Bay leaf – 1 no
      • Cumin seed - ½ tsp
      • Fennel seeds - ½ tsp
    • Now add tamarind paste.
    • Stir well.
    • Let it boil.
    • Not add 1 cup Jaggery and 4 tbsp Sugar.
    • Cook for 2-3 minutes on low flame.
    • Now add the below mentioned ingredients:
      • Roasted cumin powder – 1 tsp
      • Roasted Fennel powder – 1 tsp
      • Red Chilli powder – 1 tsp
      • Dry Ginger powder – ½ tsp
      • Salt – ½ tsp
      • Black Salt – 1 tsp
    • Stir well.
    • Cook for 10-12 minute on low flame.
    • Cook until desired consistency is achieved.
    • Sieve it.
    3. Tamarind (Imli) Chutney is ready
Note
  • It can be stored in Fridge for 5-6 months.
Read it online: https://bharatkirasoi.com/recipe/tamarind-imli-chutney/