North India

Imli chutney

Name: Imli chutney
Total time: 30 min
Yield: 12 servings
Cuisine: North Indian
Ingredients: a lemon sized ball seedless tamarind; 8 seedless dates; 3/4 cup grated jaggery; 2 cups water; 1/2 tsp dry ginger powder (ground ginger); 1 tsp roasted cumin powder (ground cumin); 1/2 tsp red chilli powder (indian red chili powder); 1/2 tsp black salt; Salt, to taste; 1/2 tsp optional fennel seeds

Tamarind, jaggery and dates cooked glossy with dry ginger. The sweet sour drizzle chaat can't live without.

30 minTime

0 gProtein each

mildSpice

Saunth2 chapters · 1 min read

Make it your way

Grandma's wayTamarind, jaggery, dates, saunth.

The original

80kcalsame

0 gproteinsame

1 gfibresame

30minutessame

Classic imli chutney.

Per serving, worked out from the ingredient table.

Ingredients

Tamarinda lemon sized ball, seedless

Dates8, seedless

Jaggery¾ cup, grated

Water2 cups

Dry ginger powder (ground ginger)½ tsp

Cumin powder (ground cumin)1 tsp, roasted

Red chilli powder (indian red chili powder)½ tsp

Black salt½ tsp

Saltto taste

Fennel seeds½ tsp, optional

Method

4 steps

1Soak tamarind and dates in the hot water for 30 minutes, then mash and strain through a sieve.
2Simmer the pulp with jaggery until it thickens.
3Add dry ginger, cumin, chilli, black salt, salt and fennel. Simmer 2 minutes.
4Cool and store in a jar in the fridge for up to a month.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

North India

Imli chutney

Tamarind, jaggery and dates cooked glossy with dry ginger. The sweet sour drizzle chaat can't live without.

30 minTime

0 gProtein each

mildSpice

Saunth2 chapters · 1 min read

Make it your way

Grandma's wayTamarind, jaggery, dates, saunth.

The original

80kcalsame

0 gproteinsame

1 gfibresame

30minutessame

Classic imli chutney.

Per serving, worked out from the ingredient table.

Ingredients

Tamarinda lemon sized ball, seedless

Dates8, seedless

Jaggery¾ cup, grated

Water2 cups

Dry ginger powder (ground ginger)½ tsp

Cumin powder (ground cumin)1 tsp, roasted

Red chilli powder (indian red chili powder)½ tsp

Black salt½ tsp

Saltto taste

Fennel seeds½ tsp, optional

Method

4 steps

1Soak tamarind and dates in the hot water for 30 minutes, then mash and strain through a sieve.
2Simmer the pulp with jaggery until it thickens.
3Add dry ginger, cumin, chilli, black salt, salt and fennel. Simmer 2 minutes.
4Cool and store in a jar in the fridge for up to a month.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Imli chutney

Make it your way

Ingredients

Method

Imli chutney

Make it your way

Ingredients

Method

Make it a meal