Khajur-Imli chutney -Tamarind chutney

 It is a tangy chutney used in so many dishes as a side dish like Chat, Panipuri, Dahivada, Kachori, Samosa, Aloo chikki, Sev usal, Ragda patties, Bhel etc. Adding this chutney enhances the taste of the dish completely.

There are various versions but I love this mummy special version. It is easy to make and can be stored in deep freeze for long time. It should be stored in glass container only.

Ingredients:

Tamarind/imli-100mg

dates-seedless 200gm

dry mango powder(optional( 3-4 teaspoon)

jaggery 100gm-if u don't like tangy-add more jaggery

salt as per taste

Method:

soak Imli, dates and dry mango powder for 2-3 hours in water.  Drain water but don't discard. Mash with hand and use strainer. Check for seeds if any. Use mixer to crush the pulp. Add water to adjust the consistency of chutney if required. Add jaggery and mix well. Add salt as per taste. Allow jaggery to mix well. Story in a glass container. Stir it in between so jaggery is melted well and taste and adjust jaggery or water or salt as needed. (if you will use desi jaggery-chutney will have dark colour).

I dont boil or add chilli or dhania powder as it reduces the shelf- life and changes the taste too.






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