IMLI KI CHUTNEY(Sweet tamarind chutney Bong style)

IMLI KI CHUTNEY
(Sweet tamarind chutney Bong style)

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This Imli ki chutney is a must in our household, so I usually make a jarful of this chutney and store in the fridge in an airtight glass jar or bottle, so that I can have it handy whenever we have a craving for chatpata chats or fried Indian snacks, as we like this particular chutney more than the bottled ketchup.

This recipe of Imli ki chutney, which I am sharing is a bong version of the original saunth ki chutney which is used in North India. This recipe which is a combination of tamarind, jaggery and to give it a bong twist we use our special bhaja guro masala, which gives this chutney a new and exciting flavor, try it to believe me!

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Imli ki chutney is used in all the chats and snacks, like dahi papdi chat, dahi puri, bhel puri, dahi bhalle, aloo tikki, sev puri etc., and is also served with Indian fried snacks like samosas, kachoris or any kind of pakodas (Fritters). One cannot think of these lip smacking dishes without this chutney.
There are many variations of this chutney like Saunth ki chutney, Imli khajoor ki chutney, Amchoor ki chutney etc., I will soon share these variations. Till then do try this bong imli ki chutney and enjoy it!

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This chutney can be made and stored in an airtight glass jar in a refrigerator for 3 to 4 months if it lasts that long, in our house it gets finished before that as my family is one of the chatora families you have ever seen…
Do give me a feedback if you try my bong style Imli ki chutney.

fullsizerender_2RECIPE FOR IMLI KI CHUTNEY:

Ingredients:

  • 250 gms – Tamarind (Imli)
  • 250 gms – Jaggery (Gud)
  • 1 tbsp – Cumin Powder (Jeera powder)
  • 1 tsp – Chilly powder or as per taste
  • 2 tbsp – Bhaja guro masala (Recipe as given below)
  • Salt to taste

For Bhajaguro Masala(Dry roasted ground spice mix):

Ingredients:

  • 1 tsp – Kalonji (Nijella seeds)
  • 1 tsp – Saunf (Fennel seeds)
  • 1 tsp – Rai seeds (Mustard Seeds)
  • 1 tsp – Methi (Fenugreek seeds)
  • 1 tsp –  Jeera (Cumin seeds)
  • 3to4 – Whole dry red chillies

fullsizerender_4Method To Make Bhajaguro Masala:

  1. Dry roast all the spices on medium flame till nice aroma comes then switch off the flame.
  2. Take them out on a plate and let them cool completely.
  3. Put the roasted spices in a mixer grinder and grind to a fine powder.
  4. Your bhaja guro masala is ready, this is a Bengali masala which we use in all our sweet pickels and chutneys, it gives the chutney a different taste and aroma do try this bong special masala for a twist to regular imli ki chutney.

fullsizerenderfullsizerender_1Method To Make the Chutney:

  1. Add water in a non-reactive pan or kadhai add tamarind, jaggery, along with salt (the water should be sufficient to immerse everything)
  2. Boil till the jaggery has dissolved and the tamarind has become pulpy.
  3. Cook the mixture for 10 minutes and if any impurities from the jaggery floats on the top like scum discard it with a slotted spoon.
  4. Switch off the gas and sieve the mixture through a strainer, extracting all the pulp from the mixture.
  5. If any pulp is still remaining then add more water to the mixture and squeeze out all the possible pulp, discard the remaining residue.
  6. Now again pour the extracted pulp back in the pan and boil till semi-thick consistency, add the roasted cumin powder, chilly powder and boil till it forms a sauce like consistency. Taste and check if any more sweetness is needed as every tamarind is different, so adjust accordingly.
  7. Switch off the gas and let it cool at room temperature.
  8. Add 2 tbsp of above-prepared bhaja guro masala and give it a good mix.
  9. Store in sterilised glass jars in the refrigerator. This can be kept in the refrigerator till 3 to 4 months.

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IMLI KI CHUTNEY(Sweet tamarind chutney Bong style)
 
Author:
Recipe type: Bong Connection Affairs, Chutney,Pickles and Condiments, Chutneys, Veg
Cuisine: Indian
Ingredients
Ingredients for Imli ki chutney:
  • 250 gms – Tamarind (Imli)
  • 250 gms – Jaggery (Gud)
  • 1 tbsp – Cumin Powder (Jeera powder)
  • 1 tsp – Chilly powder or as per taste
  • 2 tbsp – Bhaja guro masala (Recipe as given below)
  • Salt to taste
Ingredients for Bhajaguro Masala(Dry roasted ground spice mix):
  • 1 tsp – Kalonji (Nijella seeds)
  • 1 tsp – Saunf (Fennel seeds)
  • 1 tsp – Rai seeds (Mustard Seeds)
  • 1 tsp – Methi (Fenugreek seeds)
  • 1 tsp – Jeera (Cumin seeds)
  • 3to4 – Whole dry red chillies
Instructions
Method To Make Bhajaguro Masala:
  1. Dry roast all the spices on medium flame till nice aroma comes then switch off the flame.
  2. Take them out on a plate and let them cool completely.
  3. Put the roasted spices in a mixer grinder and grind to a fine powder.
  4. Your bhaja guro masala is ready, this is a Bengali masala which we use in all our sweet pickels and chutneys, it gives the chutney a different taste and aroma do try this bong special masala for a twist to regular imli ki chutney.
Method To Make the Chutney:
  1. Add water in a non-reactive pan or kadhai add tamarind, jaggery, along with salt (the water should be sufficient to immerse everything)
  2. Boil till the jaggery has dissolved and the tamarind has become pulpy.
  3. Cook the mixture for 10 minutes and if any impurities from the jaggery floats on the top like scum discard it with a slotted spoon.
  4. Switch off the gas and sieve the mixture through a strainer, extracting all the pulp from the mixture.
  5. If any pulp is still remaining then add more water to the mixture and squeeze out all the possible pulp, discard the remaining residue.
  6. Now again pour the extracted pulp back in the pan and boil till semi-thick consistency, add the roasted cumin powder, chilly powder and boil till it forms a sauce like consistency. Taste and check if any more sweetness is needed as every tamarind is different, so adjust accordingly.
  7. Switch off the gas and let it cool at room temperature.
  8. Add 2 tbsp of above-prepared bhaja guro masala and give it a good mix.
  9. Store in sterilised glass jars in the refrigerator. This can be kept in the refrigerator till 3 to 4 months.

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