Home / Pickles / Imli Ki Meethi Chutney/हलवाई जैसी इमली की खट्टी मीठी चटनी घर पर बनायें

Imli Ki Meethi Chutney/हलवाई जैसी इमली की खट्टी मीठी चटनी घर पर बनायें

Imli Ki Meethi Chutney/हलवाई जैसी इमली की खट्टी मीठी चटनी घर पर बनायें with step by step procedure, tips and precise video – Today in this recipe we are going to make Imli Ki Meethi Chutney /हलवाई जैसी इमली की खट्टी मीठी चटनी घर पर बनायें or Sweet tamarind chutney, which is also known as Sonth chutney or tamarind chutney in North India. This Imli chutney has a strong flavor of dry ginger powder which is also called saunth or sonth on Hindi.

Saunth chutney is served with almost every Indian snacks, chaats, dahi vada, pani puri etc. Make Imli ki chutney and store in an air tight glass or plastic bottle or jar in the refrigerator. It lasts for around one year. You can adjust the consistency of the chutney by adding or less of water in the chutney and sweetness can be adjusted by increasing or reducing the quantity of jaggery / sugar depending on personal liking.

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Ingredients:

  • Seedless Tamarind (Imli) – 1 cup
  • Water
  • Sugar – 1 cup
  • Jaggery (Gud) – 1 cup
  • Cumin powder (bhuna zeera powder) – ½ tsp
  • Black salt – 1 tsp
  • Red chili powder (laal mirch powder) – ½ tsp
  • Garam masala powder – ¼ tsp
  • Salt – ½ tsp
  • Dry ginger powder (saunth) – 1 – ½ tsp

Method:

  1. Boil tamarind/ imli with 1 of water.
  2. Turn off the heat, cover the imli and let it soak in hot water for 1 hour.
  3. After 1 hour squeeze and strain the pulp of the tamarind either with your hand or spoon and keep aside.
  4. I have used around 1 and half cup of water to strain the pulp.
  5. Pour half cup of water in a pan and add grated or soft jaggery and sugar in it.
  6. Cook it until jaggery and sugar dissolves. Keep stirring.
  7. You can completely replace jaggery with sugar or vice versa.
  8. Once it comes to a boil, add cumin powder, black salt, red chili powder, garam masala powder, salt and saunth/ dry ginger powder in it.
  9. Mix and cook the syrup for 3-4 minutes more on medium to high flame.
  10. Now add tamarind paste into it and let it come to a boil.
  11. Further cook it for another 4-5 minutes or until you get the desired consistency.
  12. You can also add chopped dates and dry fruits in the chutney at this stage if you like.
  13. Turn off the heat and let the chutney cool completely.
  14. Once completely cooled, transfer the tamarind chutney in a cleaned and dry bottle or jar and store in the refrigerator.

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