Imli Chutney: Sweet and tangy, with a hint of salt
Also known as saunth, this dip tastes best with Samosas and Chaat
| PREP TIME | 5 m |
|---|---|
| COOK TIME | 25m |
| SERVES | 4 |
1 tablespoon tightly packed tamarind soaked in ¼ cup warm water
½tsp black salt
1tsp chaat masala (you can make at home by combining equal measures of black salt, dried mango powder and roasted cumin powder)
½tsp roasted cumin powder
¼tsp black pepper powder
¼tsp asafoetida
3/4 cup jaggery
Water to dilute
Salt to taste
1. Soak in warm water then strain the tamarind pulp through a strainer, adding more water for ease.
2. Add enough water to the pulp, to bring it to a pouring consistency.
3. Pour into a pan and place on it on a stove on medium heat.
4. Mix in the jaggery and dry spices and bring to a boil.
5. Lower the heat, and let it simmer, stirring occasionally, till it thickens a bit.
6. Remove this from the heat and allow to cool.
Note: The thickened mix is called saunth and can be used as a sauce for other snacks such as samosas. The thickness can be altered by adding water at room temperature, for desired consistency.
- Writer is the restaurant manager for a Chatori Gali branch in Dubai and a food enthusiast
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