Imli & Gur Chutney | Meethi Chutney
This Imli and Gur Chutney is a staple in any Indian household as it goes with so many different appetizers and is a must.
Ingredients
- 1 cup Seedless Tamaring pulp or tamaring concentrate
- 2 cups grated Jaggery (Gur)
- 2 tbsp roasted cumin powder
- 1 tbsp red chili powder
- ½ tsp asafoetida powder (Hing)
- 2 tbsp fry ginger powder or saunth
Instructions
- Soak tamarind in 2 cups of hot water and let it sit for an hour or so. The longer the better it is. I used store bought tamarind concentrate in hand
- If using tamarind, mash it well and strain to remove the seeds and the fiber and discard the residue.
- In a heavy bottom pan add the tamarind extract ,1 cup water and the grated jaggery and cook on low heat for 10 minutes or till it start to thicken.
- At this time check the sweetness, if you want it sweeter than add some sugar to it or additional gur, but if you are happy with the sweetness then skip the addition of gur (Gudh). It totally depends on your taste preference.
- Now add chili powder, salt, asafoetida, ginger powder, cook it for 5 minutes on low heat.
- Add roasted cumin powder and turn the gas off. Let it cool down completely and then store in a clean glass jar.
- This chutney can stay good for 6 months in room temperature and 9 months in the fridge. I usually leave it in the fridge.