Khati Mithi Imli Ki Chatney

 

Finally, got a perfect khati mithi chatney that suits my taste buds.  It goes very well with Dhoka, Khandvi, Pani Puri, Samosa, Kachori and almost with all the chaats you can think of.

Ingredients

Tamarind	1/2 Cup
Water	2 cups
Jaggery	3/4 cup
Red Chilli Powder	1/2 tsp
Garam Masala	1/4 tsp
Sauf Powder	1/3 tsp
Ginger Powder	1/2 tsp
Cumin Powder	1/2 tsp
Black Salt	1/4 tsp

Method

• Soak tamarind in water for about 10 – 15 minutes and then put in on fire alongwith jaggery and red chilli powder.  Cook till the water is hot and not boiling (say for about 10 min). Set aside to cool.
• Once cooled, mash and take out all the pulp.  You can add more water to extract all the pulp (I used 1 cup more to take out the pulp).
• Put it back on fire and add in all the remaining ingredients and cook till the puree thickens.  Cool and store in fridge in an air tight glass bottle/container. 

Notes

Since I used the dark variety of tamarind, the colour of my chatney turned out very deep.  So, the colour of the chatney depends on the colour of your imli.