Empty My Fridge
Tamarind Chutney (Imli chutney)
Ingredients
- Tamarind½ cups
- Jaggery · grated½ cups
- Date½ cups
- Chili powder½–1 tsp
- Roasted saunf powder½ tsp
- Cumin · roasted powder½ tsp
- Ginger powder½ tsp
- Black salt½ tsp
- Coriander seed · roasted powder¾ tsp
- Ghee½ tsp
- Asafoetida0.13 tsp
Instructions
- Put the tamarind, dates, jaggery, 2 cups water and red chilli powder in a bowl.
- Pour 1 cup water into a pressure cooker and set a rack or trivet inside. Place the covered bowl on the rack, then cover the cooker.
- Pressure cook for 3 whistles on medium heat (or 9 to 10 minutes on pressure cook setting in an Instant Pot).
- Let the pressure release completely. Remove the bowl, add all the spice powders, mix and cover right away so the flavours soak in.
- Cool completely, then mash well or blend until smooth. Strain through a sieve over a large bowl.
- Taste and add more salt and spice if needed. Store in a clean glass jar in the refrigerator.
Summarized from Swasthi's Recipes's video. Watch it for the details.
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