New Delhi: Ever fancied something a bit different with your evening snacks? Forget boring old ketchup—it’s time to spice things up with chutney! Serve your guests delicious chutney with snacks like chaat, samosas, kachoris, or pakodas. While there are many types of chutney to choose from, one of the most popular is Imli chutney.
Imli chutney, or tamarind chutney, is a tangy and sweet condiment that holds a special place in the hearts of many desi people. It’s a perfect blend of flavours and even adds a zesty kick to many dishes. This Imli chutney pairs beautifully with both breakfast and snack dishes. Everyone has their own unique recipe for making their special homemade Imli chutney. These chutneys carry stories and memories with them. Make this flavourful Imli chutney at home in just a few simple steps!
Imli Chutney Recipe
Here’s how you can make the perfect, zesty Imli chutney at home in a few easy steps!
Ingredients for Imli Chutney
Gather these ingredients in the right quantities before you start making Imli chutney (tamarind chutney).
- ½ cup seedless tamarind – tightly packed (imli)
- 1.75 cups water (or as required)
- ½ teaspoon cumin seeds
- ½ teaspoon ground ginger powder (saunth powder)
- 1 pinch asafoetida (hing)
- ¼ teaspoon red chili powder or cayenne pepper
- ½ cup chopped jaggery (or as required – adjust to taste)
- 1 teaspoon oil – any neutral-tasting oil
- Rock salt (sendha namak), black salt, or regular salt, as required
How to Make Imli Chutney
Follow these steps carefully to make the most vibrant, tangy, and sweet Imli chutney!
Making Tamarind Pulp
- Soak the tamarind in water overnight or for 4–5 hours in a small bowl or pan.
- Using your hands, squeeze the pulp from the tamarind in the same bowl or pan.
- Strain the pulp if preferred, and set it aside.
Making Imli Chutney
- Heat oil in a small pan.
- Lower the flame and add cumin seeds, letting them crackle.
- Add the ginger powder, red chili powder, and asafoetida. Stir well.
- Pour in the strained tamarind pulp and cook for 2–3 minutes.
- Add jaggery and salt, then let the mixture cook for 4–5 minutes or until it thickens.
- Allow the Imli chutney to cool completely.
- Once cooled, store it in an airtight, dry jar or container.
Your Imli chutney is ready to be served with evening snacks! Refrigerate and enjoy it whenever needed with chaat, samosas, or any of your favourite dishes.
Tangy, sweet, and absolutely delicious—this Imli chutney recipe is a must-try! Learn how to make this easy, homemade tamarind chutney in just a few simple steps. Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
