Imli ke Chutney is a tangy tamarind dip which is prepared with imli (tamarind), jaggery and assorted spices. Its a perfect accompaniment to samosas, pakodas, chaats.
Imli (tamarind) - 100 grams
Jaggery - 125 grams
Black Salt (Kala Namak) - 1 teaspoon
Roasted cumin powder - 1 teaspoon
Red chilli powder - 1 teaspoon
Dry ginger powder - 1teaspoon
Garam Masala powder - 1 teaspoon
Salt to taste.
Soak Imli in 2 cups of warm water for an hour, mash with hand to extract the pulp, strain the pulp through a soup strainer to remover any fibers or seeds .
Heat one cup of water and add the jaggery and bring it to a boil, cook until the jaggery melts, let it cool for some time and strain through a fine muslin. Keep aside.
In a pot or pan place the tamarind pulp, add roasted cumin powder, red chilli powder, black salt, dry ginger powder, garam masala powder and strained jaggery liquid.
Place the pot on flame and let it cook for almost 10- 12 minutes. Check the seasoning and if required add salt and cook. I case you want it to be more sweet add sugar to adjust the sweetness according to personal preference.
Make the chutney a little thin as it will thicken once it cools.
Transfer into a clean airtight jar and you could store it the refrigerator and use within 10 - 12 days.
I have boiled and strained the jaggery to get rid of any unwanted particles.