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 –
2400 Grams of Chutney
Strainer; Big Pot; Cooking Pot; Cooking Spoon
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