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Imli ki Meethi Chutney

Imli ki Chutney, Tamarind Sweet Chutney, Saunth

- 150 gm soft tamarind (pitted)
- 300 ml water
- 200 grams Jaggery(Gud)
-2 tsp cumin (zeera)
-1\4 tsp. salt
-15 grams Kaju (cashewnut)
-20 grams Kishmish (rasins)
-3 grams Saunf (Fennel seed)(optional)


Step 1: Soak Imli/tamarind in water for 30 mins
Step 2: Time being roast Zeera, can be done easily on Tava or hot plate
Step 3: Take a pot and pour water in it and turn on the flame
Step 4: Add jaggery /gud in it, it will be easier if Jaggery is crushed or small parts as large piece takes more time to get dissolved
Step 5: Now mash the soaked Imli/tamarind with hand and take off all seeds, if lot of threads are there,its better to use sieve
Step 6: Keep stiring the water and jaggery (medium flame)
Step 7: Add imli/tamarind in to water and Jaggery while boiling,reduce flame
Step 8: Add roasted Cumin, Piece of Kaju/cashew/cashewnut (piece size depends on your choice, add kishmish, raisin
Step 9: Keep Stiring and add salt
Step 10: Keep the Chutney on stove till it reaches the consistency you want
Serve with Dahi bada/dhai bhalla or Mongore or any other snacks item

Tip: Adding Cashewnut/kaju and kishmish/raisin gives Chutney a rich taste

Tip: Add Fennel seeds/saunf while adding cashewnut etc when preparing chutney for Mongore, Samosa etc

Or follow the recipe from the video

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