SAUCE
Imli Chutney
MAKES: 1 cup
TIME: 15 MINS
EQUIPMENT: Blender
All great recipes have one thing in common, and it's a delicious sauce.
For Indian street food, a great imli chutney is the key and can take a dish to the next level— it's sweet, tangy, and totally irresistible!
This chutney complements so many classics: think samosas, pakoras, and aloo tikki.
It’s super simple to make and my version is refined sugar-free.
So, next time you’re in the mood for Indian street food, whip up this simple and delicious imli chutney to satisfy your craving.
Ingredients
2 Tbsp tamarind concentrate
1/4 cup medjool dates, pitted and soaked (or 3 Tbsp pure date syrup)
1/4 cup coconut sugar
3/4 tsp cumin powder
1/2 tsp ground ginger (or fresh ginger paste)
1/2 tsp red chili powder (adjust to taste)
1/2 tsp Himalayan pink salt
3/4 cup water
Instructions
Soak Dates: Soak the pitted dates in warm water for about 10 minutes to soften, then blend or mash into a paste.
Cook the Chutney: In a saucepan, mix the tamarind concentrate with the date paste, jaggery or coconut sugar, cumin powder, ground ginger, red chili powder, salt, and 1 cup of water.
Simmer: Bring the mixture to a boil, then lower the heat and simmer for 5-10 minutes, stirring occasionally until it thickens. You can adjust the water to your desired consistency (add more for a thinner chutney).
Cool and Blend: Once slightly cooled, blend the chutney if needed to make it smoother.
Store: Allow the chutney to cool completely and store in an airtight container in the fridge for up to 2 weeks.