Imali Chutney Recipe , also known as tamarind chutney, is one of the most popular and loved chutneys in Indian cuisine. It often served as an accompaniment with snacks like samosas, pakoras, chaats, and kebabs. The unique flavor profile of tamarind chutney – a perfect blend of sweet, tangy, and spicy – makes it a versatile condiment for a variety of dishes.
Imali Chutney Recipe adds a burst of flavor to even the simplest of dishes, making it an essential item in Indian households. Its tanginess from the tamarind, sweetness from jaggery or sugar, and the warmth of spices create an unforgettable taste that enhances savory snacks.
About O Imali Chutney Recipe :
Imali Chutney Recipe is made primarily from tamarind (known as imli in Hindi), which is a sour, sticky fruit used extensively in Indian cooking. The fruit is soaked, and its pulp is extracted to make the base of the chutney. The tangy tamarind balanced with the sweetness of jaggery (or sugar) and spiced up with ingredients like cumin, fennel, and chili powder.
Imali Chutney an essential part of chaat, the popular Indian street food, and is often served with samosas, kachoris, pakoras, and even as a dip with pani puri. Its sweet and tangy flavor works as a refreshing contrast to the spicy, savory snacks. While it is often available in stores, homemade imli chutney is fresher, more flavorful, and preservative-free.
Ingredients :
- Tamarind: 200 grams
- Jaggery: 250 grams or sugar (1 cup)
- Water: 3 cups (more or less depending on desired consistency)
- Roasted cumin: 1 teaspoon (ground)
- Fennel: 1 teaspoon (ground)
- Red chilli powder: 1/2 teaspoon
- Black salt: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Garam Masala: 1/4 tsp
- Dry ginger powder: 1 teaspoon
- Asafoetida: a pinch
How To Make Imali Chutney Recipe :
1. Take 200 grams tamarind and break it into small pieces.
2. Soak the tamarind in 2 cups of hot water for about 30-40 minutes. By this process the tamarind will become soft and it will be easy to remove the pulp.
3. After the tamarind gets wet, mash it well with hands or spoon.
4. Strain the mixture through a sieve to remove seeds and fibres. Press the tamarind firmly with the back of a spoon and take out all the pulp.
5. Keep the tamarind pulp aside.
6. In a large pan, add tamarind pulp and 1 cup water and boil.
7. Reduce the flame to medium and let the tamarind boil for 5-7 minutes.
8. Add jaggery or sugar to the tamarind pulp, stir continuously until it dissolves completely.
9. Jaggery will give the chutney a rich, earthy sweetness, while sugar will add a mild sweetness. Stir well for the next 8-10 minutes.
10. After the jaggery dissolves, add ground cumin, fennel, red chili powder, black salt, plain
11. salt, dry ginger powder and garam masala in the pan.
12. Stir everything well, making sure the spices are evenly distributed.
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13. Continue cooking the chutney on low flame for 15-20 minutes. Keep stirring occasionally to prevent the chutney from sticking to the bottom of the pan. The chutney will thicken as it cooks.
14. Add a pinch of asafoetida at the end of cooking. This will give a subtle spicy flavor to the chutney, adding depth to its sweet and sour taste.
15. For a thicker sauce, cook it for longer until it coats the back of a spoon.
16. If the chutney becomes too thick then add some water to it and dilute it as per your wish.
17.Cool the chutney: Turn off the heat and let the chutney cool to room temperature.
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