A side of chutney can turn any boring meal into a lip-smackingly delicious one. From fruits, and herbs, to vegetables, the best part about chutney is that it allows you to play with the ingredients and flavours. And, it always ends up as a winner on the table! Today, we are all set to add an easy peasy chutney recipe to your collection. This Imli chutney recipe is straight out of the cookbooks of chef Saransh Goila. The best part? It has the perfect balance of sweet, sour, salty, and spicy. Pair it with your favourite Amritsari Kulcha and dig in!
Also Read: These 7 Homemade Chutney Recipes Are The Best To Savour With Your Meals
Take a look at the full recipe video by chef Saransh Goila here:
Imli Chutney Recipe
- Tamarind (soaked): 1 cup
- Onions (chopped): ½
- Green chilli (chopped): 1
- Ginger: ½ inch
- Coriander (chopped): 2 tbsp
- Mint (chopped): 2 tbsp
- Mix of anardana and coriander seeds: 2 tsp
- Jaggery powder: 2 tsp
- Chilli powder: 1 tsp
- Black salt to taste
- Salt to taste
- Boiled potato (chopped): 1
- Water: 2 tbsp
Step 1: Sieve the overnight soaked tamarind to remove the pulp.
Step 2: Add some onions, green chilli, ginger, coriander, and mint leaves to the pulp.
Step 3: Pop in the mix of anardana and coriander seeds
Step 4: Now, two teaspoons of jaggery and one teaspoon of red chilli powder will go into the mix. It will be followed by black salt as well as normal white salt.
Step 5: Next, the boiled potatoes will go into the chutney mix. The last thing which brings together the chutney is water. Add a tablespoon of water and mix well.
Ladies and gentlemen, the imli chutney is ready in no time.