Imli Chutney
Sweet-sour tamarind chutney with jaggery and cumin. Punjabi chaat essential drizzled on tikki and golgappe.
Ingredients
- Tamarind — 100 g (whole)
- cumin — 0.9 tsp (ground)
- Red Chilli Powder (Lal Mirch) — 1.3 tsp (ground)
- salt (optional) (whole)
- Jaggery — 100 g (whole)
Method
- Soak the tamarind in warm water for 15-20 minutes; mash well and strain to extract the pulp, discarding fibres and seeds.
- Add the tamarind pulp, jaggery and enough water to a pan; bring to a boil.
- Stir in the roasted cumin powder, red chilli powder and salt; simmer for 8-10 minutes until the chutney thickens to a pourable consistency.
- Cool completely before bottling. Drizzle over tikki, golgappe, samosas or other chaat.
Common questions
- How many calories in one plate of Imli Chutney?
- 86 kcal per plate.
- How much cooking time?
- 20 min — 10 min prep, 10 min cooking.