Lip-smacking Imli Chutney 

For Indians must-haves for all seasons are pakoras, samosas, kachoris, gol guppas, dahi wadas et al. But many-a-times we overlook the importance of the necessary accompaniments to these dishes like - chutneys, ketchup and sauces.

One of the popular Indian dip for all fried items is our humble Imli Chutney which is basically a spicy, sweet and sour sauce made using tamarind puree and other spices.

So let’s see how to prepare finger-licking Imli Chutney and preserve it so that it lasts for months together –

Amount:          

2400 Grams of Chutney         

Preparation Time:        

30 Minutes      

Cooking Time:             

180 Minutes    

Utensils Required: 

Strainer; Big Pot; Cooking Pot; Cooking Spoon

Ingredients Required: 

Tamarind (deseeded) - 500 Grams

Salt - 2 Teaspoon

Red Chilli Powder - 1.5 Tablespoon

Chaat Masala - 3 Teaspoon

Sugar – 500 to 600 Grams

Ginger Powder – Half Teaspoon

Method:

1. Soak tamarind in water overnight
2. Using the strainer, sieve the pulp; discard all the seeds and shells
3. Place the pot with the tamarind on the cooking gas and let it boil; keep stirring it
4. Add salt, red chilli powder, chaat masala and sugar and properly mix 
5. Let it cook until the sauce is thick enough (until it halves in quantity) and starts to simmer
6. Taste the chutney and adjust spices as per your personal taste 
7. Let it cool 
8. Stock it in bottles and serve with snacks

Tips:

• Adjust the spices to suit your taste buds
• You can add a pinch of ginger powder; and also use blended dates or jaggery in place of sugar