Imli ki khatti-mithi chutney | Sauth ki chutney |tamarind chutney |
This chutney is one of my favourites as it is a combination of the flavours : tangy, sweet, sour, spicy and savoury. This tamarind chutney also known as Sauth ki chutney, comes from north India mostly used in street foods like all types of chaat, bhelpuri, dahi-vada, dahi-bhalla, papdi-chaat and also in punjabi chole. Very easy and quick recipie with only few staple ingredients from your pantry. Simply fill your bottles with imli ki chatni and enjoy this flavorful condiment for a month when refrigerated.
2• 4 teaspoon Sugar
3• 1/2 teaspoon Red Chilli Powder
4• 1/2 teaspoon roasted Cumin Powder
5• 1/2 teaspoon black salt or as per taste
6• 1/4 teaspoon fennel powder
7• a pinch of roasted peppercorns and a clove powdered together
8• 1 inch ginger
9• 1 cup water to soak the tamarind
10• additional 3+ cups water
Let's begin with our imli ki khatti meethi chutney or tamarind chutney.
1• Soak deseeded tamarind a cup of Luke warm water for 1/2 an hour or normal water for about 2 hours. Boil ginger paste in some water, strain this ginger water and keep aside.
4• Give a good stir to the tamarind pulp and ginger water. It is like juice of flowing consistency at this stage.
5• Add sugar + red chilly powder + roasted cumin seeds powder + black salt + fennel powder + peppercorns and clove powder.
6• Give it a good mix to the mixture and taste it. If you require more salt and sugar, add it. For me this is perfect.
7• Turn the flame on to a medium heat and place this bowl of tamarind solution and let it simmer for 10 to 15 min. till it thickens like a sugar syrup. This will thicken more once cooled down.
8• Pour hot chutney in the bottles and allow it to cool completely before capping it.
9• delightful chutney is ready to add flavour to any kind of street food or lick with your finger.
Look for more Chutney recipies:
This chutney is one of my favourites as it is a combination of the flavours : tangy, sweet, sour, spicy and savoury. This tamarind chutney also known as Sauth ki chutney, comes from north India mostly used in street foods like all types of chaat, bhelpuri, dahi-vada, dahi-bhalla, papdi-chaat and also in punjabi chole. Very easy and quick recipie with only few staple ingredients from your pantry. Simply fill your bottles with imli ki chatni and enjoy this flavorful condiment for a month when refrigerated.
Ingredients:
1• 1/4 cup seedless Tamarind (Imli)2• 4 teaspoon Sugar
3• 1/2 teaspoon Red Chilli Powder
4• 1/2 teaspoon roasted Cumin Powder
5• 1/2 teaspoon black salt or as per taste
6• 1/4 teaspoon fennel powder
7• a pinch of roasted peppercorns and a clove powdered together
8• 1 inch ginger
9• 1 cup water to soak the tamarind
10• additional 3+ cups water
Let's begin with our imli ki khatti meethi chutney or tamarind chutney.
1• Soak deseeded tamarind a cup of Luke warm water for 1/2 an hour or normal water for about 2 hours. Boil ginger paste in some water, strain this ginger water and keep aside.
2• mesh the tamarind with a spoon on a seive
to get its pulp.
3• repeat the process 2 to 3 times with ginger water till all the pulp has been removed.4• Give a good stir to the tamarind pulp and ginger water. It is like juice of flowing consistency at this stage.
5• Add sugar + red chilly powder + roasted cumin seeds powder + black salt + fennel powder + peppercorns and clove powder.
6• Give it a good mix to the mixture and taste it. If you require more salt and sugar, add it. For me this is perfect.
7• Turn the flame on to a medium heat and place this bowl of tamarind solution and let it simmer for 10 to 15 min. till it thickens like a sugar syrup. This will thicken more once cooled down.
8• Pour hot chutney in the bottles and allow it to cool completely before capping it.
9• delightful chutney is ready to add flavour to any kind of street food or lick with your finger.
Look for more Chutney recipies:
 Red garlic coconut chutney | lahsun ki chutney |
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