Name: Imli Ki Laal Chutney
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Cuisine: Pakistani
Ingredients: Ingredients for imli roasted masala: 1 tbsp coriander seeds 1 tbsp cumin seeds 1/2 tbsp fennel seeds 3-4 pcs, dry red chilies; For Chutney: 200g, tamarind pulp strained 100ml,water 1 tsp, ginger powder 1/2 tsp salt 80g, sugar 1 tsp paprika powder 2 tbsp, roasted ground masala 4-5 drops, red food color optional

Sauces and Raita

Showing posts with label Sauces and Raita. Show all posts

Imli Ki Laal Chutney Recipe ( Tamarind Chutney)

Sana Rasheed Add Comment

imli ki chutney recipe with step by step photos and video

Imli Ki Laal Chutney |Sweet and Sour Tamarind Sauce Recipe with Step-by-Step Photos and Video. Imli ki laal chutney, also known as sweet and sour tamarind chutney, is a versatile condiment that complements various snacks, including dahi bhalla, chana chaat, dahi boondi chaat, pakoras, and samosas. Its unique flavor profile comes from a harmonious balance of sweetness, tanginess, and spice, making it an essential component for many chaats.

To create a delicious chutney, several roasted ground spices are added to amplify the flavors. This tamarind sauce can also elevate the taste of kachoris and golgappas. A well-prepared tamarind chutney is essential for creating enjoyable chaats that leave a lasting impression on your taste buds.

For convenience, this chutney can be stored in a glass jar and refrigerated for up to a couple of months, allowing for quick chaat preparation whenever desired. To achieve the right consistency, you can dilute the tamarind chutney with a small amount of hot water when needed.

Key Ingredients: Tamarind: The primary ingredient, available in three forms: - Tamarind block with seeds - Tamarind block without seeds - Tamarind paste (ready-to-use option).

For a detailed recipe, watch my video where I explain the steps one by one.

My Latest Imli Ki Laal Chutney Video:

The blocks require extraction for the tamarind concentrate, while the paste offers immediate usability.

Sweetener:

The sweetness is achieved using jaggery or date paste. Alternatives include: - Regular white sugar - Brown sugar or molasses - Coconut sugar - Artificial sweeteners (like stevia) - Honey.

Salt and Spices:

Flavor comes from roasted cumin, coriander, dry red chilies, and fennel seeds, often referred to as the Dahi Bara spice mix. A custom spice mix can be made or purchased in pre-mixed form.

Optional Ingredients:

Asafoetida (hing) and dry ginger powder (saunth) can enhance the flavor profile. A pinch of asafoetida and ½ teaspoon of ginger powder can be added for an extra depth of flavor.

You might like this:

Garlic chili chutney

Anar Dana Pudina Chutney

Imli Ki Chutney

Dahi Chutney

Have you tried Sweet And Sour Chutney? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

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Preparation Steps:

Soak and Prepare Tamarind:

Soak the tamarind for two hours. After soaking, remove all seeds and strain to discard threads and impurities. This will yield tamarind pulp; add water to achieve a runny consistency.

Roast Spices: In a pan, roast coriander, cumin, fennel seeds, and dry red chilies over low heat until fragrant. Once cooled, grind to a fine powder.

Cook Tamarind Sauce:

In the same pan, combine the tamarind pulp and bring it to a boil. Skim off any scum that forms on top.

Gradually add the roasted spice powder, ginger powder, and salt, mixing thoroughly.

Add Sweeteners and Color: Incorporate sugar and paprika powder, the latter serving to deepen the red hue of the chutney. Stir continuously until the mixture begins to thicken.

Red food coloring can be added for a brighter appearance if desired.

Cool and Store: When the chutney coats the back of a spoon and leaves a line when stirred, remove it from the heat.

Let it cool fully before transferring to a glass jar or bottle for storage.

Serving Suggestions: Imli ki laal chutney pairs wonderfully with a variety of snacks such as dahi bhala, gol gappa, chana chaat, fruit chaat, and samosa pakora. Enjoy this delightful condiment to enhance your culinary creations!

Imli Ki Chutney Recipe

Sana Rasheed Add Comment

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.

If you have tried this Imli Chutney, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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My Latest Imli Ki Chutney Video:

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.

Now transfer both ingredients to the saucepan, place on the flame, then add all spices to the pulp.

Stir to combine well on a 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 transfer it to the glass container.

Sweet tamarind sauce is ready to serve with chana chaat, laddu path.

Spicy Raita Recipe

Sana Rasheed Add Comment

Spicy Raita|Quick Raita || How to make spiced raita recipe with step-by-step photos....

Spiced Raita is a delicious, spicy thick creamy, flavored, and simple raita recipe, this raita is prepared with few seasonings and can be served with roll paratha, bun kebab, barbecue pulao, and biryani, This traditional recipe comes from the subcontinent specifically India, Pakistan and as desired can be added veggies, seasoning for enhancing taste, or can be plainly served with paratha, puri or any fried base meal.

This spiced raita can be made within 10 minutes; more often have been making it with a snack or at lunch or dinner

personally, I love this, I used regular full-fat yogurt to make but if you want to use it for diet purposes can be used as fat-free yogurt

this raita is wholesome and full of nutrients especially the presence of calcium which fulfills bones and skin requirements. Calcium is one of the most important elements that is essential to our bones and teeth.

If you have tried this Spicy Raita, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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In a mixing medium bowl, add yogurt.

Whisk it with the whisk/fork till it turns into a smooth texture.e

Then add salt

Now add red chili flakes and garlic powder.

add-red-chilli-and-garlic-powder-to-the-yogurt

Toward the end, put chaat masala and crushed cumin powder into the yogurt.

Stir to mix until everything is incorporated.d

Now ready to serve, transfer to the serving bowl/dish.

This raita can be served with snacks, puri, paratha, and kachori. i

Anar Dana Pudina Chutney Recipe ( Hari Chutney )

Sana Rasheed Add Comment

Anar Dana Pudina Chutney Recipe || Hari Chutney || How to Make Anar Dana Pudina Chutney with Step-by-Step Photos and Video**

Anar Dana Pudina Chutney is a flavorful, tangy, and mildly spicy accompaniment for various snacks. The main ingredients include pomegranate seeds, mint, green chilies, and tomatoes, creating a delicious and tempting chutney.

I recommend using ice cubes instead of water to maintain a thick consistency and keep it fresh for a longer period.

Making Anar Dana Pudina Chutney is simple and can be done in just 10 minutes. You can also customize it by adding yogurt for a different twist.

"For detailed step-by-step recipes, please watch my video."

My Latest Video Hari Chutney:

Chutney Ingredients:

**Mint Leaves:** The primary ingredient in this recipe, mint leaves, is essential for enhancing the flavor of the chutney. It’s best to use fresh mint instead of dried or stale mint, as fresh mint works much better.

**Pomegranate Seeds:** Another key ingredient in this chutney, pomegranate seeds add tanginess and thickness to the mix. If dried pomegranate seeds aren't available in your area, you can use fresh ones instead.

** Tomato: ** Adding tomatoes takes the flavor of any chutney to the next level. Try to use green tomatoes; if you only have red ones like I do, that works as well. However, if you plan to store this chutney for more than a week, it's best to skip the tomatoes, as they can change in taste quickly.

**Garlic and Green Chilies:** Fresh garlic cloves and green chilies are vital components of any chutney or sauce; without them, it doesn't quite feel like a chutney. You can also substitute with garlic powder and chili paste if needed.

**Ice Cubes:** I highly recommend using ice cubes to make chutney instead of water. I used to add just regular water, but once I learned about the benefits of using ice,

I switched to it. Using ice helps the chutney maintain its fresh color, and it also makes the consistency thick and pourable, which is ideal for any sauce or chutney.

Imli Ki Laal Chutney Recipe ( Tamarind Chutney)

Imli Ki Chutney Recipe

Spicy Raita Recipe

Anar Dana Pudina Chutney Recipe ( Hari Chutney )

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