vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Imli Chutney

Imli Chutney
Raw Banana Chutney

Raw Banana Chutney

Raw banana chutney is very typical and rare chutney but tastes extremely delicious made w...

Brinjal eggplant chutney

Brinjal Eggplant Chutney

Eggplant chutney is a spicy and tangy chutney, eggplant/ brinjal blended with ginger, gar...

Lotus Stem Pickle

Lotus Stem Pickle

Lotus stem pickle is an awesome Indian pickle delicacy which can be make with ease at hom...

CHICKEN PICKLE

Chicken Pickle

Small pieces of boiled chicken cubes marinated in lots of spices and stored for a certain...

Methi Leaves Podi

Methi Leaves Podi

Methi leaves can be used to make a chutney which goes well with rice or with any breakfas...

Mutton Pickle

Mutton Pickle

Andhra Pradesh cuisine has mutton pickles. If you have it once and you will want to have...

Imli Chutney Recipe, How To Make Imli Chutney Recipe

A step by step procedure to prepare the authentic sweet and tangy Tamarind Chutney. Learn the recipe of Imli Chutney by vahchef.

Use the tamarind chutney as dip, topping over chaats, accompaniments or even bread spread.

About Recipe

How to make Imli Chutney

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
5 mins
Total time
15 mins
Imli Chutney
Author : Vahchef
Main Ingredient : Tamarind
Servings : 0 persons
Published date : November 22, 2016


Ingredients used in Imli Chutney
• Tamarind - 2 pieces.
• Jaggery - 1/2 cup.
• Onion seeds (kalonji) - 1/4 tea spoon.
• Salt - to taste.
• Red chilli powder - 1 tea spoon.
• Oil - 2 tablespoons.
• Fennel seeds - 1/4 tea spoon.
• Fenugreek seeds - 1/4 tea spoon.
• Dry ginger - 1/4 tea spoon.
• Cumin seeds - 1/4 tea spoon.
• Water - as required.
Method:
  • Soak tamarind in 1.5 cups of hot water for 30 minutes. Squeeze and strain out juice from the soaked tamarind.
  • Mix all of the seeds, and grind to a fine powder. And grind the jaggery into a fine powder as well.
  • Heat oil in a pan, add the powdered masala, fry a little bit, add the strained tamarind juice, jaggery, salt and chili powder.
  • Cook until moderately thick and pour into an airtight container.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter