Imli Chutney

Ingredients

• 150 g seedless tamarind pulp block, broken into pieces
• 3 cups hot water, divided
• 150 g jaggery (gur), grated or chopped
• 2 tbsp sugar
• 1 tbsp cumin seeds (zeera)
• 1 tbsp fennel seeds (saunf)
• 1 tsp dried ginger powder (sonth)
• 1 tsp black salt (kala namak)
• ½ tsp red chilli powder
• ½ tsp fine salt, or to taste

Instructions

1. Put the tamarind pieces in a bowl and pour over 2 cups of hot water. Leave to soften until the pulp breaks apart easily when pressed.
2. Mash the tamarind with your fingers or the back of a spoon until it turns into a thick, muddy paste with no hard lumps.
3. Press the paste through a fine sieve into a saucepan, scraping the underside of the sieve. Pour the remaining 1 cup of hot water over the leftover fibres, mash again and sieve it into the pan.
4. Toast the cumin and fennel seeds in a dry pan over medium-low heat for about 1 minute, until fragrant and a shade darker. Cool briefly, then grind to a coarse powder.
5. Add the jaggery and sugar to the tamarind liquid and set the pan over medium heat. Stir until both have dissolved completely.
6. Stir in the ground cumin and fennel, ginger powder, black salt, chilli powder and fine salt. Bring to a gentle boil.
7. Reduce the heat to low and simmer uncovered for 12 to 15 minutes, stirring often, until the chutney coats the back of a spoon and a line drawn with your finger stays clear. It will thicken further as it cools.
8. Taste and adjust: add a pinch more salt for savouriness or a little sugar if too sharp. Cool completely, then pour into a clean jar.

Tips

• Sieve twice for a smooth chutney; leftover fibres and seeds make it gritty.
• Stop cooking when it looks slightly looser than you want, as jaggery sets it thicker once cold.
• Tamarind strength varies by brand, so always taste before finishing and balance with sugar or salt.
• Use a clean, dry spoon each time to keep the jar fresh longer.