Imli Chutney - Tamarind Chutney

Ingredients for Imli Chutney - Tamarind Chutney

Instructions for Imli Chutney - Tamarind Chutney

To prepare the Imli Chutney - Tamarind Chutney recipe, please follow these instructions:

The tamarind stock is soaked in a porcelain bowl in 3 dl warm water for ½ hour. Afterwards, the soaked mass is carefully crushed with the back of a spoon or with your fingers, making it a thick weed. Now add another 2½ dl of warm water, mix thoroughly and leave it until it becomes lukewarm. Then mash again for a minute and put the juice into another porcelain bowl. Pour as much of the thick mash as possible through the sauce into the bowl. Bring the chopped dadler, salt and sugar together with chili pepper and cook the tamarind sauce for 5 to 7 minutes. Then take it off and let it cool down. Now bring it to the blender and make it soft and even. Then pour it into a bowl and add the ginger and roasted spicy seed. Bring the chutney to a glass or a porcelain pot. Extra chutney can stay in the fridge for a week or frozen for 2 to 3 months.