Imli aur Gur Ki Chutney | Tamarind Chutney

5 from 1 vote

A tangy delicious Dip of tamarind and jaggery to serve with snacks , chaat and street food

Prep Time15

Cook Time45

Course: Chaat, Chutney /Dips, Condiments

Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine

Keyword: imli ki chutney, laal chutney, Meethi Chutney, red chutney, saunth chutney, tamarind chutney

Servings:

Calories: 2079kcal

Author: Anjana Chaturvedi

Soak tamarind in 2 cups of water. either overnight or minimum for 4 hours.
If you are short of time then can soak in hot water or even boil it for few minutes.
Now mash it well and strain to remove the seeds and the fiber and discard the residue.
In a broad and heavy bottom pan add the tamarind extract ,1 cup water and the grated jaggary and cook on low heat for 10 minutes or till it start to thicken.
Now if you want to make it sweeter then can add 1- 1.5 cups of sugar at this stage and if you want it little sweet and little sour then taste it now and if its good for your taste then skip adding sugar. totally depends on your taste preference.
Now add chili powder, chili flakes, black salt, salt, pepper powder , asafoetida,ginger powder, dried or fresh ginger slices , raisins and cook for 5 minutes on low heat.
Switch off the heat and add roasted cumin powder and dry roasted melon seeds
Let it cool down completely and then store in a glass jar.
Stays well for more then 6 months at room temperature and more then 1 year in the refrigerator.

Note-

Addition of dried ginger slices, raisins, dried dates/ chuhara and melon seeds are optional