Wednesday, January 25, 2017

Imli Ki Meethi (Sweet) Chutney | Tamarind Dates And Jaggery Chutney

Jaggery  - 1 1/2 cup,
Dates (pitted + chopped) - 1 cup,
Tamarind - 1 cup,
Water - 4 cup.

Whole Spices
Dry coriander seeds - 1 tbsp,
Dry fennel seeds - 1 tbsp,
Cumin seeds - 1 tbsp,
Cinnamon - 1  medium piece,
Clove - 2,
Whole black pepper - 1/4 tsp,
Dry red chilli - 1,
Bay leaf(tamal patra) - 1,
Mace(javitri) - 1,
Black cardamom - 1,
Star anise - 1.

Red chilli powder - 1 tbsp,
Coriander & cumin powder - 1 tbsp,
Salt - to taste,
Dry ginger powder - 1 tsp,
Garam masala - 1 tsp(optional).

In a pan dry roast all whole spices listed under the header of  "Whole Spices" above, as per the below image.

Roughly crush all roasted spices except bay leaf using mortal and pastel.

In a heavy bottom pan, add crushed spices along with bay leaf. Now add jaggary, tamarind, dates and water.  Mix well.

Cover the lid and let it cook on medium flame for about 30 - 45 minutes. Stir after every 4-5 minutes to prevent sticking to the bottom of pan.

Add more water if requires. After 30 - 45 minutes, mixture looks shiny and mushy.

Let it come to room temperature. Now sieve the mixture through a sieve with the help of back of spatula and discard fiber.

Now add all spices listed under the header of "spices" section above.

Mix well. Let it cools down completely. Store into freezer safe airtight container and store up to 20 - 30 days. Whenever you want to use, scoop out from container. Add water to adjust consistency of chutney. Mix well and serve.

Adjust amount of ingredients as per taste.
Dates can be skipped.
Add ginger and garlic paste in chutney as per taste while serving. It increases flavor of chutney.

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