Ingredients:
Imli (Tamarind)-250 Grams
Gur (Jaggery)-250 Grams
Jeera (Cumin seeds)- 1/2 Tsp
Heeng (Asafoetida)- 1 Pinch
Red chilli Powder-1 Pinch
Jeera (Cumin seeds) Powder-1 Tsp
Garam Masala-1/2 Tsp
Common Salt-1 Tsp
Black Salt-1/2 Tsp
Oil-1 Tsp
Recipe:
Take 250 grams of Imli (Tamarind) and 250 grams Gur (Jaggery). Soak them in Luke warm water for
30 minutes. Now in a Grinder make paste of Soaked Imli (Tamarind). Strain this Imli (Tamarind)
paste through a strainer. You may use small quantity of water to wash the Imli residue. Add Gur
(Jaggery) water in the strained imli paste.
Put a wok on medium flame. Add 1 Tsp Oil. Now add 1/2 Tsp Jeera (Cumin seeds), 1 Pinch of
Heeng and 1 Pinch Red Chilli Powder. Now add Imli Gur Mix and continue to heat on medium flame.
Add 1 Tsp common salt, 1/2 Tsp Black salt, 1 Tsp Jeera (Cumin seeds) powder and 1/2 Tsp Garam
Masala. Add left out soaked Gur (Jaggery) water if any and continue to heat till Imli (Tamarind)
Chutney becomes thick.
Cool and store in air tight air container and keep the container in a fridge.
Enjoy the Home made Imli Ki Chutney with Dahi Bhalle, Bhel, Chaat and many more Indian Recipes.
20 окт 2024
