Tamarind Chutney / Imli Chutney Restaurant Style

2015-05-01
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m

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: RECIPE – 1

 

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

 

** INGREDIENTS TO MAKE SPICE MIX

 

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

 

 

NOTE: If you don’t have Kachri then read recipe No. 2 Below…

 

INSTRUCTIONS TO MAKE THE VIDEO:

 

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

 

 

RECIPE: 2 WITHOUT KACHRI

 

  1. Add ½ tsp of Amchur Powder / Mango Powder in the spice mix.
  2. Add 1 tsp or 10 gms more of Imli / Tamarind Paste
  3. Add 2 tsp Melon Seeds (optional)
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  • DHABHA STYLE MUTTON

  • Chicken Pakora or Pakoda

  • Yeast Free Bhatura Recipe / Fried Bread

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