A sweet and sour dip that goes perfectly with Indian snacks. Seedless tamarind, jaggery, and spices come together in an easy recipe made in minutes.
1. Put a small frypan on medium heat and add the cumin seeds. Dry roast them until fragrant. As they become slightly darker, take off the heat. Let them cool down, then grind in a spice or coffee grinder.
2. Break the tamarind and jaggery into manageable chunks.
1. Take the 4 cups water in a saucepan and bring to a boil. Add the tamarind and lower the heat. Let the mixture simmer for ten minutes. Remove the saucepan from the hob and allow it to cook down a bit.
2. Strain this mixture by passing it through a sieve and collecting the liquid in a bowl placed under the sieve. You might have to press on the mixture with the back of a spoon to get all the water. The tamarind water collected in the bowl is what you want. You can discard the solids left behind in the sieve.
3. Pour the water collected in the bowl back into the saucepan and add chilli powder, ginger powder, black salt, roasted and ground cumin, and jaggery. Stir with a spoon until the jaggery dissolves.
4. Add the cornflour dissolved in some cold water, one tablespoon at a time. As soon as the mixture thickens, it is ready. Take off the heat and let it cool down. The chutney is ready to be served.
1. All the ingredients are available easily in Indian grocery stores or the international aisles of big chains like Walmart. Or you can follow the affiliate links in the post to buy them from Amazon.
2. The chutney should be neither too thick nor thin but of pouring consistency.
Keywords: tamarind chutney, imli ki chutney