IMLI CHUTNEY

Course: Chutney, Dips & Raita

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total time: 30 Minutes

 Makes: a big bowl

Ingredients:

• 250 g soft tamarind (Imli)
• 2 cups sugar or Gur (Jaggery) 200 g (It needs a lot of sugar to subdue the tangy taste of Imli)
• !/2 cup of water, more can be added if required
• 1 tsp rock salt, more can be added as per taste
• ½ tsp red flakes chili
• 1 inch ginger piece
• 1 tbsp cumin (Jeera) seeds
• 2 tsp of melon seeds (optional)

Method:

1. Dry roast the cumin seeds in a frying pan until they turn brown. When it gets cold, these should be coarsely ground.
2. Soak the imli in lukewarm water so that it softens. More can be added if required
3. Rub well to remove the seeds.
4. Strain out all the juice into a container.
5. Put on a low heat and bring the juice to boil
6. Add gur or sugar, salt and chili powder and roasted jeera seeds and keep stirring and let it simmer on low heat until it starts to become thick
7. Ginger can be added as a whole for the flavor while it in simmering and can be removed after few minutes
8. When the desired consistency is reached, remove from the heat and allow this to completely cool.
9. Half of the melon seeds to be added to the chutney and remaining to be used for decoration.

Special note:

• Imli chutney can be eaten with Handwa, besan puda, any types of pakoras or any other savory snacks.