Imli ki Chutney recipe | Tamarind Chutney Recipe | Khatti Meethi Chutney

What is Imli ki Chutney Recipe?

Imli ki chutney recipe is a sauce or a dip that is made using tamarind and sugar. It is absolutely smooth and too gorgeous to be a simple dip. It is translucent orange chutney with hints of chilli flakes and coarsely ground cumin seeds. It is not very thick and therefore it goes very well most of the Indian. And snacks such as samosa, bread pakora etc. It is tangy as well as sweet with the kick of chilli flakes and the flavour of roasted cumin seeds.

Let’s talk about the ingredients for Imli ki chutney

It won’t be an exaggeration if I say that in India there are as many recipes for chutney as there are for dal or gravy. Tamarind chutney is also prepared in different ways using different ingredients. This particular recipe calls for tamarind and sugar. To give thickness and texture to the chutney a slurry of corn flour and water is added. Orange food colouring has been used to give it a very nice colour. However you me avoid it if you don’t want to add artificial food colouring. Roasted cumin seeds are coarsely ground and added to the chutney. They not only give a good look to the chutney but also increase its flavour tremendously.

How to make Imli ki Chutney

1. Boil together water sugar and tamarind : In a pan add two cups of water and one cup of sugar. To this add 1/4 cup deseeded tamarind. Boil it for 2 to 3 minutes till the sugar is completely dissolved and the tamarind is absolutely soft.


2. Pass this mixture through a strainer : Pass this mixture through a strainer. Squeeze out the tamarind water and discard the tamarind pulp.


3. Boil the tamarind water with other ingredients : In the same pan add the tamarind water we have strained. To this add salt to taste, 1/4 teaspoon chilli flakes, half teaspoon coarsely ground cumin seeds and a pinch of orange food colouring. Boil for another for 4-5 minutes on high flame.


4. Prepare a cornflour slurry : In a bowl mix 1 tablespoon of corn flour with 2 tablespoon of water. Mix it well to make a lump free slurry. Add the slurry to the chutney and let it boil for 3 to 4 minutes. or till the desired consistency is achieved.


5. Bon appétit : Serve imli ki chutney with samosa


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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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