Sweet Tamarind Chutni

1. 1

   Wash the imli, soak it in one 250 ml water for 10 minutes or more.

2. 2

   Rub the tamarind in the water using your palm to squeeze out the pulp from the imli.

3. 3

   Transfer the water along with the pulp to separate vessel.

4. 4

   Put some more water to the imli.

5. 5

   Leave for 5 minutes and rub it again to squeeze out the remaining pulp.

6. 6

   Add this pulpy water to the pulp extracted earlier.

7. 7

   Heat oil in karaahi, add methi, dried red chilly, tejpatta and saunf.

8. 8

   When saunf begins to splutter, add imli pulpy water to it.

9. 9

   Saute for 2 minutes.

10. 10

    Add jaggery and let the pulpy water cook with it on slow flame for 15 minutes.

11. 11

    Serve as an accompaniment to snacks or rice- daal.

* Per serving · 4 servings · Values may vary.

No additional tips available.