इमली की खट्टी मीठी चटनी बनाने का आसान तरीका I दहीवडा / चाट के लिए I Imli Chutney
Tamarind Chutney is widely known as Imli Chutney and very famous in India. It is a sweet and tangy sauce and generally served with Chaat. It is also served with Samosa, Kachauri, Dahi Vada etc. One can store it for months.
Ingredients : Interesting facts
- Chillies are natural pain killers.
- National Chili Day is celebrated in U.S. on 4th Thursday in February.
- Birds are immune to hotness of Chillies.
- Hottest part of Chilli are its interior veins, and not its seeds.
- Cumin is believed to be originated from Egypt.
- It is a drought-tolerant crop and grows in tropical regions.
- Although it is called Cumin Seed, it is basically fruit of the cumin plant.
- It is commonly known as Jeera in India.
- Around 70% of the world’s cumin production is done in India.
- Kids’ sugar cravings are rooted in biology. Sugar is the only taste that humans are born craving.
- It is used as a food preservative as well.
- Natural source of sugar are sugarcane, fruits, honey, dates etc.
- Initially, sugar was so rare and expensive only royalty could afford it—and in very small quantities at that.
- Ginger is a rhizome (an underground stem) and not a root.
- India is the largest producer of Ginger.
- In India, use of ginger in medicine goes back to ancient times.
- Its generic name is “Zingiber”. It is derived from the Greek word “zingiberis”, which comes from the Sanskrit name of the spice, “singabera”.
- Salt is the most common ingredient in our kitchen.
- It is present in each and every cell of our body.
- Its Latin name is Sal from which the word “salary” is derived. It is believed that in the ancient times, the roman soldiers were paid in salt.
- It is essential for life, but its excess intake poses health risk.
- Black salt or kala namak is not really black in colour. In its crystal form, it looks purple.
- It is also known as “Himalayan black salt”.
- Historically, it is made from the salt rocks, mined in Himalayas region.
Tamarind (Imli) Chutney
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.
- 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.
Tamarind (Imli) Chutney is ready
- It can be stored in Fridge for 5-6 months.
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