Imli Chutney Recipe

Soak the tamarind and dates in the hot water until soft.

⏱ 30 min

Mash them well with your hand, then push everything through a sieve, scraping the underside, to get a smooth pulp. Add a splash more water to the sieve to get all the pulp out and throw away the fibres.

Pour the pulp into a pan, add the gur and bring to the boil, stirring until the gur melts.

⏱ 5 min

Add the cumin, red chilli, black salt, salt and fennel if using, and simmer on low heat, stirring now and then, until it coats the back of a spoon.

⏱ 12 min

Stir in the chaat masala, taste for the sweet and sour balance, and cool. It will thicken further as it cools; thin with a little water if needed.