Imli Chutney (#LC14010): Sweet and sour is how we like to describe this chutney as. This tamarind infused chutney complements most of the Indian street food.
TAMARIND CHUTNEY RECIPE - Prepare the ingredients. The Tamarind pulp should be strained and without any lumps or fibres. If using tamarind block, add some hot water and keep for a 15- 20 mins. Straining this to obtain the clean concentrate.
TAMARIND CHUTNEY RECIPE - Mix the tamarind concentrate or pulp and sugar together. Add water if not added before to make pulp and boil in a thick bottomed pan. Simmer on low heat until the sugar is fully melted.
TAMARIND CHUTNEY RECIPE - Add onion seeds, jeera powder, kashmiri red chill powder and salt to taste, above the mixture.
TAMARIND CHUTNEY RECIPE - Let it boil till it thickens a bit. Cool it down to room temperature.
TAMARIND CHUTNEY RECIPE - This chutney can be stored in a jar for future use.