Tamarind (Imli) Chutney/Dip

No snack is complete without the tangy flavour of Tamarind chutney. The best part is that, irrespective of the season, you can enjoy this with actually anything!

Ingredients:

150 ml tamarind pulp (sieved)

½ teaspoon ginger paste

1 tablespoon sugar

¼ teaspoon rock salt

½  teaspoon mustard seeds

A pinch of red chilli powder

½ teaspoon cooking oil

4-5 curry leaves (optional)

250 ml water

Method:

Boil the tamarind pulp in 250 ml of water, on medium flame (stirring occasionally). As soon as the pulp attains a thick consistency, remove it from flame.

Heat the cooking oil in a saucepan, on a high flame and add mustard seeds; as soon as they start spluttering add the ginger paste, curry leaves, chilli powder and rock salt. Stir and cook for about 2 minutes. Now pour the tamarind-water mix into the saucepan and add sugar. Cook for another 3 minutes.

Tangy tamarind chutney is ready. Have it as a dip with pakoras, finger-chips, rice,fritters etc.