More About the Pickle
The classic Indian chutney, with slightly thick and smooth texture, to serve along with your evening snacks pakora, dahi vada, samosa, aloo tikki chaat.
Ingredients used in Imli Ki Chutney
include Imli, Sugar, Carom Seeds, Nigella Seeds, Fenugreek, Fennel Seeds, Red Chilli Powder, Dry Ginger Powder, Salt, Black Salt, and Sugarcane Vinegar.
RECIPE: How we make Imli ki Khatti Meethi Chutney
Our Imli Chutney recipe is inspired from the traditional Indian recipe handed over to us over generations.
- To start the process, Sookhi Imli (Dry Tamarind Sticks) is first washed and cleaned
- The Imli is then dipped in water and immersed for up to 10 hours until the Imli turns soft.
- Then the Imli is mashed and its guthli, chhal are removed through a Chhalni (strainer).
- The amount of pulp extracted this way is then mixed with an equal amount of sugar by weight.
- This mixture is then boiled in a Kadhai until the pulp thickens.
- Once the pulp is thick enough, Masale like carom seeds, nigella, Methi, Saunf and Namak are added and stirred continuously
- If the pulp feels too thick, we dilute it with homemade sugarcane vinegar.
- Once it achieves the right consistency, it's taken off from boiling and left to cool down.
- The pulp finally turns into a sauce-like mixture and tastes Khatta-Meetha
