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12 March, 2017

Imli ki mithi chutney : Sweet tamarind chutney; Gluten free

Comments : 6 Posted in : Chutneys & Relishes, Recipes on by : Ratna Tags: , , , ,

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.

Ingredients;

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

Method;

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.

Inside  scoop;

Black  salt  is  available  in  Indian  grocery  stores.

By  Ratna

 

6s COMMENTS

6 thoughts on : Imli ki mithi chutney : Sweet tamarind chutney; Gluten free

  • April 14, 2017 at 11:58 am

    Ohhhh Ratna, this dip looks absolutely wonderful. I look at the recipe, and I can’t wait to make it, eat it & freeze it for later. What can I say, I love the supporting role, esp. as wonderful as this one 🙂
    xoxo

    • Ratna
      April 16, 2017 at 10:50 pm

      Thanks Pang, I think they have a bit of Thai flavour…LOl

  • March 16, 2017 at 3:14 am

    Oh my! I could do with two jars of this chutney. It’s never enough. So much flavour…YUM.

    • Ratna
      March 16, 2017 at 5:55 am

      You are the sweetest “Sugar et al”

    • Ratna
      March 15, 2017 at 9:20 pm

      Thanks Jenny. Welcome to cookingsutra. Glad you liked the tip. Have a great week ahead.

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