Any chat is incomplete without the imli and dates chutney to spruce it up. It is among the healthiest ones if the ingredients we consider the ingredients that go into it both the tamarind (imli) and dates are rich in anti-oxidants as well as iron. Apart from the contemporary chats, this chutney can also be used with some rice krispies or can be served as dip with nachos.
Make some chapatis and add a liberal dose of this tangy chutney to it and sprinkle it with some boiled sprouts, chopped cucumbers, zucchini and carrot, season it according to your taste and serve it as a wrap. There are plentiful other options.
Cooking time – 20 minutes
Makes – 1-1½ cups
- ¼ cup of tamarind
- ½ cup of pitted dates
- ½ cup of jaggery
- ½ teaspoon of red chilli powder
- ½ teaspoon of cumin powder
- ¼ teaspoon of dry ginger powder
- ¼ teaspoon of black salt
- 2 cups of water
- Remove the fibers and seeds from the tamarind if any. Crumble the jaggery.
- Heat the water using a pan and add all the ingredients to it. Simmer it for 5-7 minutes and let the jaggery dissolve completely.
- Take it off fire and let it cool for about 2-3 hours. It will allow the tamarind and the dates to soften and absorb all the spices.
- Transfer all the contents to a blender and grind to get a smooth consistency. Add about the ¼ cup of water if the mixture is very thick.
- Transfer the ground mixture into a pan. Let it boil over the low flame. When the chutney begins to develop small bubbles take it off the flame and let it cool.
- Now transfer the chutney to a clean jar. If it is refrigerated it will last for about 10 days.
Imli chutneys are best suited with these dry fruits:
Imli Chutney with Raisins
Imli Chutney with Dates (Khajur)