vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Imli Chutney

Imli Chutney
COCONUT CHUTNEY MAHARASHTRIAN STYLE

Coconut Chutney Maharashtrian Style

Coconut chutney is a simple dish made with coconut, garlic, green chillies and spices. Th...

Onion Chutney

Onion Chutney

Ulli kuram or Onion chutney is an extremely renowned Andhra recipe that is offered like a...

Ugadi Pachadi 2

Ugadi Pachadi 2

Ugadi Pachadi 2, is a special traditional dish reflecting all the six flavors (shadhruchu...

Gongura pickle Ambadi

Gongura Pickle Ambadi

Gongura Pachadi or chutney is no doubt an Andhra Special dish. In olden days this used be...

STEAMED CABBAGE CHUTNEY

Steamed Cabbage Chutney

cabbage steamed is a perfection and made into a chutney....

Aloo Chutney Wala Potatoes Tossed In Chutney Masala

Aloo Chutney Wala Potatoes Tossed In Chutney Masala

Potatoes tossed in Chutney Masala commonly known as Aloo Chutney Wala is a very chat pata...

Imli Chutney Recipe, How To Make Imli Chutney Recipe

A step by step procedure to prepare the authentic sweet and tangy Tamarind Chutney. Learn the recipe of Imli Chutney by vahchef.

Use the tamarind chutney as dip, topping over chaats, accompaniments or even bread spread.

About Recipe

How to make Imli Chutney

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
5 mins
Total time
15 mins
Imli Chutney
Author : Vahchef
Main Ingredient : Tamarind
Servings : 0 persons
Published date : November 22, 2016


Ingredients used in Imli Chutney
• Tamarind - 2 pieces.
• Jaggery - 1/2 cup.
• Onion seeds (kalonji) - 1/4 tea spoon.
• Salt - to taste.
• Red chilli powder - 1 tea spoon.
• Oil - 2 tablespoons.
• Fennel seeds - 1/4 tea spoon.
• Fenugreek seeds - 1/4 tea spoon.
• Dry ginger - 1/4 tea spoon.
• Cumin seeds - 1/4 tea spoon.
• Water - as required.
Method:
  • Soak tamarind in 1.5 cups of hot water for 30 minutes. Squeeze and strain out juice from the soaked tamarind.
  • Mix all of the seeds, and grind to a fine powder. And grind the jaggery into a fine powder as well.
  • Heat oil in a pan, add the powdered masala, fry a little bit, add the strained tamarind juice, jaggery, salt and chili powder.
  • Cook until moderately thick and pour into an airtight container.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter