Imli Ki Chutney (Tamarind Sauce)

Tamarind Sauce/Imli ki Chutney is a combination of two dominant tastes - sweet and sour.

In India, Imli ki chutney is widely used in different snacks. I used it for my Basket Chaat.

Though you can buy it ready-made from the market, but it is always better to make it at your home fresh and hygienic. You can also store it for month in a glass container and refrigerate it.

Lets start with the steps:

Ingredients for Imli ki Chutney:

• Tamarind - 50 gm
• Jaggery - 100 gm
• Sugar - 1/2 cup
• Cumin seeds - 2 tbsp
• Anise powder (Saunf) - 1 tbsp
• Salt, as per taste
• Water

Let's follow the steps:

• Wash the tamarind with hot water.
• Mash and soak the tamarind in 1 glass of fresh water for overnight.
• Next day strain out the tamarind remains including seeds from the pulp.
• Now take a deep pan, pour the pulp and keep it on medium flame.
• Add 1/2 glass of water. Let it boil.
• On the other hand, in a flat pan, fry cumin seeds without oil.
• Slightly crush the cumin seeds.
• Once tamarind pulp gets boiled, add anise powder, cumin seeds and salt.
• After 2 minutes, add pieces of jaggery and mix well.
• Add sugar and mix well. Let it cook for 5 minutes.
• Check for the sweetness. If required, add more jaggery or sugar.
• If you want a thick sauce, keep it boiling. Else, for a thin consistency switch off the flame.
• Once the sauce/chutney is sweet and thick, bring it down from the flame. 
• Let it cool.

You can use this chutney later and store it in refrigerator.