Renu Goel’s Imli(Tamarind) Chutney or Mithi Chutney or Saunth
- Jan 14, 2017
- 1 min read
Almost all chutnies are originated from India but they gained more popularity during British rule, as English community relished the chutnies along with meal and snacks. Over a period, the chutney’s use got into cult of western part of world, in addition to South Asia.
Ingredients used for preparing Imli Chutney are; Sugar -250 gms, Imli(tamarind)-Pulp mix (stirred with 50ml water)-Half a Cup(Full Size Cup) ,Salt-1/4 th tea spoon, Garam Masala(Spices Mix)-1/4 th tea spoon, Red Chilli Powder-1 pinch, Black Salt-1 Pinch, Roasted Jeera-1/4 th Tea Spoon, Roasted Almond & Cashew Nuts Pieces-50/60 grams(Optional).
The basic methodology to cook chutney ; In 250 gms sugar pour 100 ml water and further add half a cup of Imli Pulp –mix in it. Keep cooking the mixture at medium flame of gas stove, until the mixture starts concentrating. When the mix starts getting concentrated put Garam Masala into it. Thereafter keep adding all other ingredients one by one. Once all ingredients put in and mixed well, take down the mixture from the stove and cool the mixed down by leaving the mixture in the normal temperature.
You can enjoy the Imli Chtney with Dahi-Poori Chaat, Suji Matar Kachauri , Masala Lcchha Parathas, Samosa and Dal Kachauri.The tasty & healthy cooking veteran Renu Goel has created her own recipes for the Saunt or Mithi Chutney and all other items mentioned in this para .You can watch her video on her u-tube channel, “Renu’s Kitchen Expresso” or “Renu Goel Ke Kitchen Se”
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