Imli Chutney: Sweet and tangy, with a hint of salt

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