Sweet N Sour Imli Ki Chutney

Imli Ki Chutney is one of the sauce/dip which can be eaten with almost every dish. With pakoray and samosy it is best combination. It is an integral part of gol gappay, chat, aloo-chanay and a variety of savory snacks alike. You can use it with Fried Fish, Seekh Kabab. Home made chutney is also good for health.

It is not a tough recipe, there is no many ingredients in this recipe, it is very simple and easy. This imli chutney is slightly thick with a smooth texture. It has the sourness of imli balanced with the sweetness of the sugar and the earthiness and mild hotness coming from the ginger, cumin and red chili powder.

Imli ki chutney-KookingMania
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5 from 1 vote

Imli Ki Chutney

It has the sourness of imli (tamarind) balanced with the sweetness of the sugar and the earthiness and mild hotness comes from the cumin and red chili powder.
Course Side Dish
Cuisine Pakistani
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 562kcal
Author Fareeha Raheel

Ingredients

  • 1/2 Cups Tamarind Pulp Soak imli in water and squeeze out the pulp
  • 1 Cup Water
  • 1/2 Cup Sugar
  • 1 tsp Red Chilli powder
  • 1 tbsp Cumin
  • Salt to taste
  • 1 Clove Garlic roasted Finely chopped
  • 1/2 Inch Ginger Finely chopped
Nutrition Facts
Imli Ki Chutney
Amount Per Serving (0 g)
Calories 562
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Instructions

  • Soak and put the Imli in warm water for some time for Imli to be soft. Remove seeds and strain it.
    Imli pulp-KookingMania
  • In a pan add the imli pulp, sugar, Red Chilli powder, Cumin, Salt, Garlic, and Ginger.
  • Boil till the paste thickens and consistent.
    Imli ki chutney-Final-KookingMania
  • Let the mixture cool. For storing use a air tight jar.

Notes

  • Kishta (dried apricots) can be used for different taste
  • If you want to store for future use then use an airtight jar and keep it in fridge.
  • To make it more sweeter then sour, you can add more sugar.
  • If you are conscious for sugar then jaggery (Gur) is alternative solution and different taste.