Khatti Mitthi Imli/ Tamarind Chutney with the right amount of spices and flavour. The best thing about this chutney is that it will last in the refrigerator for upto 6 months.
1 cup (100g) imli/tamarind seedless
¾ cup sugar (150g)
½ cup (100g) jaggery
1 tablespoon oil
1 teaspoon cumin/jeera
1 teaspoon cumin/jeera powder
1 teaspoon dry ginger powder/sonth
1 teaspoon salt
½ teaspoon garam masala
½ teaspoon red chilli powder
½ teaspoon pink salt
¼ teaspoon asafoetida
1 teaspoon melon seeds
2-3 cups water
Steps In Making
In a bowl add seedless tamarind and 2 cups of hot water. Mix well and keep it aside for 15 minutes. The tamarind will become soft and pulpy.
Now transfer the tamarind pulp in the mixer grinder and grind for couple of minutes. If the pulp has thickened a lot then add few tablespoons of water.
Once done strain the tamarind pulp with the help of a sieve.
To make the chutney place a kadai or a pan over medium flame. Now add oil in it and once it becomes hot, add cumin seeds. Further add the tamarind pulp and let it simmer for couple of minutes.
Further add jaggery and sugar and while stirring it continuously let it simmer for 4-5 min. The chutney will thicken.
Now add all the dry spices like, red chilli powder, cumin powder, garam masala, dry ginger powder, pink salt, asafetida and regular salt. Mix well and let it simmer for couple of more min.
Once done, add the melon seeds. (optional)
Let it cool down completely. Then store it in an airtight container in the refrigerator