Tamarind Chutney / Imli Chutney Restaurant Style

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Weather you believe it or not Imli chutney or tamarind Chutney is very traditional but its quite sad that nowadays many people due to cost effectiveness don’t put most stuff inside it I personally still love the old taste or maybe I’m still old fashioned but I know how to modify a recipe as per new times as well so here is Imli Ki Chutney and I hope you like it.

INGREDIENTS TO MAKE TAMARIND CHUTNEY: 

  • Kachri / Wild Cucumber Water*
  • Imli/ Tamarind Chutney Spice Mix
  • 50 gms or ¼ Cup Tamarind/Imli Paste
  • 75 Gms or ½ Cup Crushed Jaggery/Gudh
  • 100 Gms or ½ Cup Sugar
  • 1 tsp Vegetable Oil
  • ¼ tsp Asafetida/Hing

INGREDIENTS TO MAKE KACHRI / WILD CUCUMBER INFUSED WATER

  • 3 Kachri Pods or ½ tsp Kachri Powder
  • 2 Cups Water
  • ½ tsp Carom Seeds/Ajwain
  • 1 tsp Ginger Powder / Sonth Powder
  • ¾ tsp Aniseed / Sauf (Coarsely grounded)
  • 1.5 tsp Roasted Cumin /  Bhunna Jeera Powder
  • 1 tsp Garam Masala
  • 3/4 tsp Red Chilli Powder
  • ½ tsp Rock Salt / Kala Namak
  • 1 tsp Salt

KEY POINTS:

  • Always keep the flame lowest while making this chutney.
  • Always keep stirring while you are cooking the chutney
  • If you want to store this chutney the keep it in a clean Air tight container
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