Sweet and Tangy Tamarind Chutney (Imli Chutney)
Khatti meethi imli chutney to add flavor to chaats or other snacks like samosas, pakoras, and more!
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Sweet and Tangy Tamarind Chutney (Imli Chutney)
Course: Dips and SaucesCuisine: Vegan, IndianDifficulty: EasyServings
1.5
CupsPrep time
20
minutesCooking time
20
minutesTotal time
40
minutesKhatti meethi imli chutney to add flavor to chaats or other snacks like samosas, pakoras, and more!
Ingredients
100g tamarind (imli)
3 cups water
100g jaggery
1 Tbsp anardana (dried pomegranate seeds)
½ Tbsp amchur (dry mango powder)
½ tsp black salt
½ tsp red chilli powder
Directions
- Soak tamarind in hot water for at least 20 minutes. Then remove the seeds and add the pulp and water in a blender to blend until smooth.
- Heat a saucepan on medium heat and add the tamarind puree along with the remaining ingredients for the chutney. Mix and bring to a boil, stir, check for sweetness and add more jaggery if required. Turn off the heat when the chutney is thickened. Strain the chutney and let it cool down.
- Serve this chutney with chaats or Indian snacks such as pakoras, dhoklas, and samosas.
- You can batch-make and store the chutney in an airtight jar in the fridge to last for a couple of weeks.
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