Imli ki chutney is a popular Indian condiment made with tamarind and is used to make chaat and is also served with snacks like a samosa. It is also called Sonth or Saunth in the local parlance.
The main ingredient for imli ki chutney is imli or tamarind. It is sweetened with either jaggery or sugar. Saunth/ dried ginger powder comes next (if you don’t have saunth or dry ginger powder, then you can add some finely grated fresh ginger).
Roasted cumin powder, asafoetida, black salt, chili powder, ginger powder and pepper powder are the main spices to add in this chutney.
Addition of dried kachri, raisins, dried dates, melon seeds and cashews are optional and may be added depending upon your taste preference and availability.
It is sweet, tangy, spicy, and sour, all at the same time. This chutney gets its flavours mainly from tamarind, jaggery, and ginger with a few more ingredients & spices.
In a pan, take the seedless tamarind, seedless dates (if using) and water. Cook for about 8 to 9 mins on a low heat to soften. Then, add grated jaggery and mix well. When dissolved add your spices and cook for a minute and then remove from heat. Cool and blend to smoothness.
Imli Ki Chutney keeps good in the refrigerator for two months if store in an airtight jar.
You can freeze imli ki chutney in a freezer-safe container and freeze for 5-6 months.
When ready to use, thaw it over the counter for 3-4 hours and use it as required.
The classic Indian Imli Ki chutney, with slightly thick and smooth texture, can be served with your evening snacks bread rolls, pakora, dahi vada, bhel puri, aloo tikki chaat. Enjoy it with golgappa, samosa, aloo chaat and all fried pakoda and papdi.