Imli chutney or tamarind chutney
Imli chutney or tamarind chutney

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, imli chutney or tamarind chutney. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tamarind chutney or imli chutney is a popular Indian condiment used to make chaats and is also served with snacks like samosas. In this post I am sharing the first one which is healthy. Tamarind Chutney is also known as Imli chutney (Imli is the Hindi word for tamarind).

Imli chutney or tamarind chutney is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Imli chutney or tamarind chutney is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook imli chutney or tamarind chutney using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Imli chutney or tamarind chutney:
  1. Prepare 1/2 cup seedless tamarind pulp
  2. Take 1/2 cup sugar
  3. Prepare to taste salt
  4. Make ready to taste red chilli powder
  5. Get 1/2 teaspoon roasted cumin seeds / bhuna zeera
  6. Make ready 1/2 teaspoon ginger powder optional
  7. Take 1/2 teaspoon vinegar optional

Tamarind Chutney is one of the all time favorites amongst Chutneys. You can serve it with appetizers, make chaat with it or serve with Dahi Bhallas. We always make a large quantity and freeze it so it is readily available at all times. Date tamarind chutney is a very famous condiment Making this khajur imli chutney is super easy!

Instructions to make Imli chutney or tamarind chutney:
  1. Place tamarind pulp in a medium sized bowl, and add warm water. Soak for a few hours.
  2. Take a large bowl, and place a strainer / colander on top of it. Wash your hands, and then strain the tamarind through. Use your hands or a spoon to help in straining the soaked tamarind through. This step can be messy but it’s essential to ensure that all the delicious tamarind pulp is squeezed through (without the skin and seeds, of course).
  3. Place the strained tamarind pulp in a small sauce-pan, and bring to a boil on low-medium heat. Add sugar, salt and red chilli powder to taste. Keep on low heat, while heating, till the tamarind pulp thickens into a sauce like consistency.
  4. Take off heat, and then add roasted cumin seeds (bhuna zeera) and ginger powder. Vinegar can be added as a preservative at this stage, if using.
  5. Let the tamarind chutney cool, and then pour into an air-tight bottle. Refrigerate and serve as needed with dahi baray or other snacks.

I learned meetha chutney for chaats watching my mother make it. We have de-seeded the khajur and. Tamarind chutney (Imli chutney), a simple yet delicious condiment, is a must have dip for almost all Indian snacks. Even though this recipe is as simple as mixing jaggery and spices into tamarind puree, its tasty secret lies in use of black salt. The combination of jaggery and black salt provides a taste and.

So that is going to wrap this up for this special food imli chutney or tamarind chutney recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!