Imli chutney is one of the most favorite side dishes in the Indian subcontinent. Imagine a rainy morning or a cold morning and having your favorite samosas along with Imli chutney. Apart from samosas, you can have this sauce with virtual any kinds of snacks like pakodas, bhel puri, misal pav, etc. Before going into the process of mang this incredible sauce in your home, let us give you a small introduction for those of you who are unacquainted with it.
What is Imli chutney?
Imli chutney is a tangy sauce, which can be sweet, tangy, spicy, and sour. It is also known as Saunth in various parts of India. You have a choice of adding jaggery or sugar to it. But chefs recommend adding jaggery to get its finest taste. The various qualities of this sauce are:
- Very easy to cook and make.
- Free of fat.
- The sauce can be refrigerated for a very long time.
Why should one prepare Imli  Chutney in your home?
Since there are many ready-made packets of Imli  Chutney available in the market, you can purchase it instantly. But, there are many downsides of consuming outside Imli  Chutney. They add a very high amount of sugar, which is harmful to your health. Also, the quality of ingredients, which they use, is highly suspecting. Also, you can save a large amount of money by mang this sauce in your home.
What is the exact procedure to make Imli  Chutney in your home?
It is perhaps one of the simplest dishes to make from your home. The average preparation time is 5 minutes, and cooking time is approx half an hour. The basic things, which are required to make it are as follows.
Ingredients.
- One cup of tamarind, which is seedless.
- One cup of jaggery, which is broken into small pieces.
- One inch grated ginger.
- A single tablespoon of roasted cumin powder.
- A single tablespoon of red chili powder.
- A tablespoon of coarse fennel powder.
- Half tablespoon of heeng.
- A single tablespoon of black salt.
- Pinch of table salt.
- One-fourth cup of raisins.
Instructions for mang imli chutney.
- First, you must soak the Imli in hot water for twenty minutes. You should ideally give three cups of water.
- You must mash the tamarind using hands and straining it using a soup strainer.
- Keep the water and throw away the pure pulp.
- You must add the imli water in the pan.
- Next, you should add jaggery and all the other ingredients. Don’t add the raisins.
- Make sure. You cook the mixture on the medium heat for more than ten minutes.
- Raisins should be added, and the chutney should be cooked for around fifteen to twenty minutes.
- Ensure you stir regularly and then remove the pan from the gas. The counter should be kept on until the cooling is complete.
Put the sauce in a jar and keep the rest in the fridge.
