Imli (Tamarind) Chutney
Time breakdown
Ingredients
- Tamarind
- Roasted cumin powder
- Dry ginger powder
- Red chilli powder
- Black salt
- Water
How to Make Imli (Tamarind) Chutney
- 1
Soak the tamarind in warm water for 15 minutes, then squeeze out the pulp and strain, discarding seeds and fibre.
- 2
Simmer the tamarind pulp with 2 cups water and the Anveshan Jaggery Powder on medium heat until the Anveshan jaggery dissolves.
- 3
Add the roasted cumin, dry ginger, red chilli powder and black salt; simmer 8–10 minutes until it thickens to a pouring-syrup consistency.
Tips for the Best Imli (Tamarind) Chutney
- ✓Strain the tamarind pulp well — any fibre or seed makes the chutney gritty.
- ✓It thickens a lot as it cools, so pull it off the heat while still slightly runny.
Frequently Asked Questions
More about Anveshan Jaggery Powder
Duration: Best to use it before 12 months from the date of packaging.
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