Friday, October 28, 2011

Tamarind chutney

Tamarind chutney

Imli (Tamarind) Chutney

250gms Tamarind (Imli)
300gms Jaggery (Gur) grated
1 tbsp Roasted cumin Powder
2 tsp Red chili powder
Salt To Taste
2 tsp Black salt
  1. Soak imli in 5 cups of water for minimum 2 hours to soften it. Mash the imli with your hand to extract its pulp. Strain and put it in a saucepan. 
  2. Bring imli pulp to boil and add all the other ingredients. 
  3. Continue to cook on medium heat till jaggery dissolves completely and chutney thickens and becomes glossy. 
  4. Keep in mind that it thickens more on cooling so cook only to the level that will cool to the desired consistency. 
  5. Cool and store in a glass jar in the refrigerator. Keeps for a month.


  1. AnonymousJune 09, 2016

    Substitution for black salt?

    1. You can use regular salt, but quantity might be little less. So start with 1 teaspoon and then taste and more if necessar