Sweet And Sour Tamarind Sauce | Imli Ki Chutney | How to Make Imli Chutney with step-by-step photos and video
Imli Ki Chutney is a thick, flavored, and sweet and sour sauce of tamarind, an easy and quick recipe that can be served with all types of fried food, bun kabab, and stuffed paratha. This is traditional in Pakistani/Indian kitchens. Here I will share two types of sauces, sweet and sour, with a bit of difference.
You can store them for a month or weeks, and you can also make bun kabab chutney and green chutney from this tamarind sauce. Thus, you will need yogurt, mint, and coriander leaves. Just add an instant sauce ready for bun kabab, and green sauce, so let's begin.
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Firstly, soak tamarind in the hot water overnight, strain the tamarind water, and extract the seeds from the pulp. Now transfer to the saucepan.
Place on flame, then add all ingredients to the saucepan, stir to mix well on medium flame, bring it to a boil, and keep stirring until the sauce thickens.
Then remove it from the flame and let it cool down completely. Now, it can be preserved in a glass container for up to one month.
Note: Don’t
use any plastic or metal jars for preserving the sauce
Imli Chutney is ready to serve with pakora, samosa, fried fish, roll, and kabab.
Firstly, soak tamarind in hot water overnight. Strain the tamarind water and extract the seeds from the tamarind pulp and dry palm dates.
Imli Chutney is a thick, flavored, and sweet and sour sauce of tamarind, an easy and quick recipe that can be served with all types of fried foods.
Ingredients for Sour Sauce:
- 300g, tamarind pulp
- 2 tbs, fennel, freshly ground
- ½ tbsp, cumin seeds roasted and crushed
- ½ tbsp red chili powder
- ½ tsp, black salt
- 1 tbsp sugar
- 1/3 tsp, plain salt
- ½ tsp, ginger powder
Ingredients for Sweet Sauce:
- 300g, tamarind soaked in hot water overnight
- 300g, jaggery
- 1 tsp, cumin seeds roasted and crushed
- 1/3 tsp, black salt
- 4 to 5 dry palm dates soaked in the hot water for 5 to 6 hours
- ½ tsp, red chili powder
- ½ tsp, ginger powder
- 1/4 tsp, plain salt
How to make the Imli Chutney?
- Place the saucepan on the flame, then add black salt, roasted cumin, red chili powder, sugar, salt, fennel powder, and ginger powder
- Stir to mix well on a medium flame and bring it to a boil
- Keep stirring until the sauce thickens
- Then remove it from the flame and let it cool down completely.
- Now can be preserved in a glass container for up to one month
- Sour tamarind sauce is ready to serve with pakora, samosa, fried fish, roll, kabab
- Now start the preparation of the second sauce. First, transfer both soaked ingredients, palm dates, and tamarind pulp to the saucepan
- Place on flame,e then add black salt, roasted cumin, red chili powder, jaggery powder, ginger, and salt to the pulp
- Stir to combine well on a medium flame and bring it to a boil
- Keep stirring until the sauce gets thick
- Then remove it from the flame and let it cool down completely
- Now transfer to any glass container
- Sweet tamarind sauce is ready to serve with chana chaat, laddu path
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