Tamarind/ Imli chutney is a simple yet delicious condiment, 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 the use of black salt with them. It is best served with onion pakora and bhajiya.
- Tamarind- 100g
- Jaggery/ Sugar- 200g
- Garam Masala- ½ tbs
- Red chilly powder- ½ tbs
- Black Salt- ½ tbs
- Water- 2 bowls
- Salt- to taste
- Soak tamarind in water overnight, or for 4-5 hours minimum. Boil and remove the tamarind pulp. If water feels less, add some by yourself.
- Boil all ingredients together with the separated pulp.
- Allow to cool, and strain everything
- Give one final boil and let it cool.
If kept well in the fridge, the chutney can be stored for a long time.