12 March, 2017
Imli ki mithi chutney : Sweet tamarind chutney; Gluten free
Condiments, dips and chutneys are like the supporting actors or actresses. On their own they are plain, but they prop up the main actors and together elevate them to a new level or in this case the dish. Sweet, hot, or nutty, the choices are many. Pair it with fried stuff, crackers, use it as a salad dressing, layer it in a burger, your take.
This sweet chutney is a mainstay of the Indian pantry. I even freeze them for later use. Simply pour the chutney in ice trays and freeze. Once frozen, take the cubes out and put them in ziplock bags. Throw them in a microwave for few minutes when needed.
Recipe: Adapted from Sanjeev Kapoor’s Khazana.
Chopped seedless dates 15-20
Tamarind pulp 1 cup
Cumin seeds 2 tsps
Saunf ( fennel seeds ) 1/4 tsp
Red chilly powder 2 tsp
Black salt 1 tsp
Dry ginger powder 1 tsp
Dry roast cumin seeds and fennel seeds till fragrant. Cool, grind and keep it aside.
In a non stick pan take the tamarind pulp, dates, jaggery and 3 cups water. Cover and bring to a boil. Add red chilly powder, black salt and ginger powder. Mix well and cook for about 6-8 minutes. Strain in a bowl.
Let it cool. Store in air tight containers. It stays well for about 3-4 weeks. Use only dry spoon.
Black salt is available in Indian grocery stores.