How To Make Perfect imli Chutney At Home

By Vidushi Singh

Imli Chutney has a long history of therapeutic use, some of which include treating many common maladies and relieving stomach discomfort.


1 cup Tamarind (imli) 1 cup Jaggery 1/2 teaspoon Red chilli powder 1/2 teaspoon Cumin powder 1/2 teaspoon Black salt One Tablespoon salt

Step 1

 Remove the seeds from the imli and cook it for eight to ten minutes in some water over a low flame.

Step 2

Let the imli  to cool, make imli  pulp using water and blender. The drain through a metal strainer, and then throw away the fibres.

Step 3

On medium heat set a pan add the pulp and jaggery, bring the mixture to a boil and cook over heat. 

Step 4

Now stir in the salt, black salt, red chilli powder, and cumin powder. Add jaggery to taste as how sweet you like. 

Step 5

Turn off the gas stove when the mixture has a little thick consistency and let it cool to room temperature. 

Chutney can be kept in the refrigerator for up to a month after it has cooled and been transferred to an airtight container.

Step 6