Imli ki chutney recipe is a sauce or a dip that is made using tamarind and sugar. It is absolutely smooth and too gorgeous to be a simple dip. It is translucent orange chutney with hints of chilli flakes and coarsely ground cumin seeds. It is not very thick and therefore it goes very well most of the Indian. And snacks such as samosa, bread pakora etc. It is tangy as well as sweet with the kick of chilli flakes and the flavour of roasted cumin seeds.
It won’t be an exaggeration if I say that in India there are as many recipes for chutney as there are for dal or gravy. Tamarind chutney is also prepared in different ways using different ingredients. This particular recipe calls for tamarind and sugar. To give thickness and texture to the chutney a slurry of corn flour and water is added. Orange food colouring has been used to give it a very nice colour. However you me avoid it if you don’t want to add artificial food colouring. Roasted cumin seeds are coarsely ground and added to the chutney. They not only give a good look to the chutney but also increase its flavour tremendously.
1. Boil together water sugar and tamarind : In a pan add two cups of water and one cup of sugar. To this add 1/4 cup deseeded tamarind. Boil it for 2 to 3 minutes till the sugar is completely dissolved and the tamarind is absolutely soft.
2. Pass this mixture through a strainer : Pass this mixture through a strainer. Squeeze out the tamarind water and discard the tamarind pulp.
3. Boil the tamarind water with other ingredients : In the same pan add the tamarind water we have strained. To this add salt to taste, 1/4 teaspoon chilli flakes, half teaspoon coarsely ground cumin seeds and a pinch of orange food colouring. Boil for another for 4-5 minutes on high flame.
4. Prepare a cornflour slurry : In a bowl mix 1 tablespoon of corn flour with 2 tablespoon of water. Mix it well to make a lump free slurry. Add the slurry to the chutney and let it boil for 3 to 4 minutes. or till the desired consistency is achieved.
5. Bon appétit : Serve imli ki chutney with samosa
PREP TIME 5 minutes
COOK TIME 15 minutes
TOTAL TIME 20 minutes
1. Boil together water sugar and tamarind
In a pan add two cups of water and one cup of sugar. To this add 1/4 cup deseeded tamarind. Boil it for 2 to 3 minutes till the sugar is completely dissolved and the tamarind is absolutely soft.
2. Pass this mixture through a strainer
Pass this mixture through a strainer. Squeeze out the tamarind water and discard the tamarind pulp.
3. Boil the tamarind water with other ingredients
In the same pan add the water we had strained. To this add salt to taste, 1/4 teaspoon chilli flakes, half teaspoon coarsely ground cumin seeds and a pinch of orange food colouring. Boil for another for 4-5 minutes on high flame.
4. Prepare corn flour slurry
In a bowl mix 1 tablespoon of corn flour with 2 tablespoon of water. Mix it well to make a lump free slurry. Add the slurry to the chutney and let it boil for 3 to 4 minutes or till the desired consistency is achieved.
5. Bon appétit
Serve imli ki chutney with samosa
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