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Imli ki Meethi Chutney is eaten along with samosaa, kachoris and all types of chaat.
Homemade Imli ki Meethi Chutney is much better than the one we get outside
it is more tasty and hygienic as well.
Today we will prepare Imli ki Meethi Chutney
so let us have a look at the ingredients required:
Imli (tamarind) - 200 grams(1 cup)
Sugar/ Gur - 1 cup
Raisins - 1/4 cup
Chuare (dry palm dates) - 5 to 6(soaked in water for 5-6 hours)
Black salt - 3/4 tsp
Plain salt - 1/2 tsp
Elaichi (cardamom) - 6 to 7
Garam masala - 1 tsp
Red chilly powder - less than 1/4 tsp
Firstly soak Imli in 2 cups of water for the entire night.
Place Imli on the gas and set to boil.
After Imli get soft we will filter it.
Imli softens very fast as it has been soaked the previous night.
5 minutes is enough for the Imli to be boiled.
Turn off the gas.
Filter Imli by keeping it in a steel strainer and keep the pulp.
We get almost 1 cup pulp from 200 grams of Imli.
If you want to use the pulp directly then take 1 cup of it.
Add sugar and 1 cup water to this pulp, now place it on the gas and cook.
The sugar has to be dissolved completely to make a good, thick Chutney.
Put black salt, plain salt and red chilli powder then stir.
Cook till pulp comes to boil, till then peel Elaichi and cut Chuare into thin pieces.
As the Chutney is boiling add raisins and garam masala.
Allow the Chutney to get thick.
Wait till Chutney gets thicks (check to see if Chutney has a sticky texture).
Put Chuare and mix.
The Chutney has become thick
check to see it's consistency :
pour 1-2 drops of Chutney in a bowl
Let it cool then put it in between your fingers and you will see a thread type substance when you spread your fingers
Our Chutney is prepared so turn off the gas.
Now add Elaichi powder to the Chutney.
Elaichi powder is put in the end so that its fragrance remains in the Chutney for a long time.
Imli ki Meethi Chutney is ready
serve with samosa, kachori or any chaat you like.
If you prefer sweeter Chutney then increase the quantity of sugar.
Keep Imli ki Meethi chutney in the fridge and it will stay fresh up to 6 months.
Try this recipe yourself and share your experiences with us.
We will meet again at nishamadhulika.com