see Prashad version below
Ingredients:
- 200 gms tamarind (remove seeds)
- 100 gms dates (pitted)
- 150 gms jaggery
- 2 cups water
- 1 tsp fennel
- 1 tsp cumin seeds (roast and grind coarsely)
- 1 tsp salt
- Red chilli powder as per taste
Preparation:
- Put the tamarind, dates, jaggery and water in a saucepan and cook on a medium flame till the dates and tamarind are soft.
- Turn off flame and allow the mixture to cool.
- Use a food processor or hand blender to blend mixture together into a smooth sauce.
- Put sauce back into the saucepan and onto a medium flame and add remaining spice ingredients.
- Bring the sauce to a boil and turn off.
- Allow to cool, then chill and serve.
Prashad Imli chutney
MAKES ABOUT 400ML
100g dried tamarind (from a block), broken into 4cm square pieces
75g stoned dates, broken into large chunks (roughly 2cm long)
50g jaggery, cut into thin flakes (or dernerara/sofl brown sugar)
50g granulated sugar
3/4 teaspoon salt
l teaspoon medium red chilli powder
1 teaspoon ground cumin
Preheat the oven to 100°C/80°C fan/gas mark ‘/4 while you wash a
couple of glass jars, then pop them into the oven for l0 minutes to
dry and sterilize them. Stand them upside down on a clean tea towel
until you need them.
Put the tamarind, dates, jaggery and sugar into a large pan. Pour in
1.5 litres of boiling water and cook over a high heat for 25 minutes.
Stir frequently and scrape down the sides to make sure nothing
scorches or burns. Once the mixture has reduced down to a thick
flavoursome sauce, remove from the heat and set aside to cool,
stirring occasionally. This can take up to 2 hours, but you can halve
this by setting the pan in a sinkfirl of cold water and stirring
frequently to aid the cooling process.
Sieve the cooled chutney into a large bowl. Add the salt, chilli
powder and ground cumin and blitz with a blender (or whisk). Then
stir cold water through until you reach your preferred texture and
thickness — 60ml will make it very slightly runny, which is how I
like my imli chutney, but you may prefer to use more or less than
this.
Pour into the sterilized glass jars, making sure the lids are finnly
closed to ensure that they are airtight. Store in the fridge to serve
with cheat (see here), dai vada (see here), kaba bllajia (see here) or
bhel (see here).
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