Imli ki “Khati Methi” Chatni | Street Style Tamarind Sauce Recipe | चाट के लिए चटनी | BaBa Food RRC

Soak 500 grams of tamarind in 1 liter of hot water for 1.5 to 2 hours to soften it.

After soaking, use your hands to mash the tamarind and separate the pulp from the seeds.

Strain the pulp using a strainer to remove any seeds and fibers, keeping only the smooth pulp.

Roast 1 teaspoon cumin seeds, 1/2 teaspoon black pepper, and 1 teaspoon fennel seeds in a pan until fragrant.

Grind the roasted spices into a coarse powder and set aside.

In a pan, heat 3 tablespoons of cooking oil over medium flame.

Add a pinch of asafoetida (hing) to the hot oil and sauté for 1 minute.

Add 200 grams of jaggery and 150 grams of sugar to the pan, along with 1/2 cup of water, and let it melt.

Once the jaggery and sugar have melted, add the tamarind pulp to the mixture.

If the mixture is too thick, add a little hot water to adjust the consistency.

Cook the mixture on low flame for 3 to 4 minutes until it starts to shine.

Add 1/2 teaspoon red chili powder, 1/2 teaspoon black salt, 1/2 teaspoon ginger powder, and the ground spice mix to the tamarind mixture.

Mix everything well and cook for an additional 3 to 4 minutes to blend the flavors.

Finally, add 4 tablespoons of mixed nuts (magaz) to the mixture and stir well.

Turn off the flame and let the chutney cool down before storing it.

Equipment Needed

Spice Level:

Dietary

Allergens