Friday, 17 April 2009

Imali Chutney

This chutney is used in lot of chaats and goes well with samosas, pettis etc. If you do not prefer imali/ tamarind chutney please look at alternative option of khajoor/date chutney in my blog.

Imali/ Tamarind: 1/2 cup
Jaggary: 2 tbs
Salt to taste
Cumin powder: 1tbs (better if cumin powder is prepared fresh, roast cumin till they change color and crush it into powder)
Red chili powder: 1tbs

Soak imali for 30minutes in boiling water. Water quantity should be just enough to soak imali.
With hands, press out all the pulp from imali and remove skin and seeds of tamarind.
At this stage you will have thick imali paste. Paste should be easily pourable from spoon, not to thick and not to watery. Add water or remove access water before pressing the pulp out from imali.

Crush jaggary into small pieces or powder it and add it to imali water. Mix well till its melted. Add salt to taste, cumin powder and red chili powder. Mix well.

Imali chutney is ready.

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