tamarind chutney recipe | imli chutney | sweet tamarind chutney

How to make tamarind chutney recipe | imli chutney | sweet tamarind chutney with step by step photos – a sour, sweet and spicy chutney traditionally prepared from tamarind and jaggery. It is commonly used in samosa, kachori or any other chaat recipe, especially in pani puri, bhel puri and chaat puri. In northern India it is known as saunth chutney or sweet chutney. Dates are also used in this tamarind chutney. To make Tamarind (imli) ki chutney, follow the ingredients and steps given below and make it at your home and send us your experiences by writing in the comment box.

How to make tamarind chutney recipe | imli chutney | sweet tamarind chutney with step by step photos – In the end, I would also like to share my collection of other Hindi recipes from my blog. such as पाव भाजी रेसिपी,सेव पूरी रेसिपी,मिसल पाव रेसिपी, बटाटा वड़ा पाव बनाने की रेसिपी, दाबेली रेसिपी , सैंडविच ढोकला and all स्नैक्स recipe is included. Apart from this, see my other recipe posts along with this How to make tamarind chutney recipe post.

• हेल्थी सूप की रेसिपी
• शरबत-पन्ना रेसिपी
• रायता रेसिपी

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Preparation Time: 30 Minutes

Cooking Time: 15 Minutes

Cuisine: Indian

necessary ingredients:

how to make sweet tamarind chutney | Tamarind (imli) chutney recipe | sweet tamarind chutney with step by step photos

1. First take out the tamarind seeds and soak them for 30-40 minutes.

2. Put 2 cups of water inside the soaked tamarind in a pan and cook it on medium flame for 3-4 minutes. पुदीने की चटनी (मिंट चटनी)

3. Switch off the gas after 3-4 minutes and keep the kadai covered till it cools down. So that the tamarind becomes soft and melts well. लाल लहसुन की चटनी, चाट के लिए

4. When the tamarind cools down, grind it finely with the help of a mixer.

dry ginger and jaggery balls

5. Filter the powdered tamarind pulp through a sieve. Turmeric milk recipe

6. Heat oil in a kadai or pan on medium heat and add cumin seeds and asafetida and fry for 10 seconds.

7. Add tamarind pulp to the roasted cumin seeds and cook it for 2 minutes.

8. Now add jaggery, cumin powder, fennel powder, red chili powder, dry ginger powder, salt and black salt and cook the jaggery till it melts.

9. When the jaggery melts, add sugar to it and cook the chutney well till it becomes thick. (Cook the chutney for as long as you want it to be thick)

10. When the chutney becomes thick, then turn off the gas and keep it to cool down. After it cools down, fill it in an air tight container and keep it in the fridge.

11. Our Tamarind (imli) ki chutney is ready. Which you can use in eating with samosas, kachoris, dahi vada and all kinds of chaat.

suggestion :

1. In place of tamarind, you can also take 1 cup tamarind pulp.

2. If you like to eat more sweet chutney then add more sugar as required.

3. If you want to use dates in this chutney, then add 25 grams of dates.

4. To make the chutney thick or thin, increase or decrease the amount of water.

5. You can store tamarind chutney recipe in an air tight container and store it in the refrigerator for up to 6 months.

6. Many people also use ginger and garlic in the tempering, you can use it if you want.