Imli aur gud ki chutney is a sweet and sour delicious must have condiment with many Indian snacks like pakoras, samosa and kachoris and Indian street foods like aloo tikki chaat, bhel puri and dahi bhalle. Savor the intense sweet and sour flavor of this chutney with the below recipe:
Preparation Time: 30 minutes (to soak the tamarind in water)
Cooking Time: 15-20 minutes
Nutritional content: Tamarind is a powerful anti-oxidant and anti-inflammatory agent. Jaggery aids in digestion and is healthy substitute for white sugar.
Taste type: Sweet and Sour
Recipe yield: 1.5 cup (12 servings, 2 tbsp per serving)
Ingredients:
- Tamarind (imli) - 100 gm soaked in water for 4-5 hours
- Jaggery (gud) – as per taste (use white sugar if jaggery is unavailable)
- Salt to taste
- Whole dried red chilli (khadi lal mirch) - 2-3
- Cumin seeds (khada jeera) - 1-2 tea-spoon
- Mustard oil (sarson ka tel) - 1 table spoon ( refined oil if mustard oil in not available)
- Water for tamarind paste
Procedure:
- Mash the soaked tamarind (imli) separating the seeds and peel from the flesh. Strain the mashed flesh portion using a colander or sieve into a separate vessel. Add a little water to it to form a mixture of thick consistency.
- In a pan or kadhai heat the oil. Add cumin seeds (jeera) and whole red chillis (khadi lal mirch). Let the cumin seeds (jeera) crackle.
- Once the cumin seeds (jeera) and red chillis (khadi lal mirch) turn brown, pour in the tamarind (imli) mixture. Add salt to taste and mix well.
- Add the jaggery (gud) to the cooking mixture. Taste the mixture and enough jaggery (gud) to balance the sour taste of the tamarind (imli). Allow the mixture to boil and cook on low flame.
- Cook till a mixture or chutney of thick consistency is prepared. Transfer it to beautiful serving bowl and enjoy it with hot kachoris, dahi bhalle or aloo tikki chaat etc.
(Tips: 1. Do not blacken the cumin seeds (jeera) and whole red chilli (khadi lal mirch) when added to the kadhai, sauté them till they turn brown; 2. Break the whole red chilli (khadi lal mirch) while adding them to sauté if you want to make the chutney more spicy; 3. The cooked chutney should be of thick consistency but should not solidify)