Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, saunth or imli chutney(from leftover gulab jamun syrup). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Imli Chutney Recipe with step by step photos. Sharing a home recipe of a tamarind chutney also known as saunth chutney or imli ki meethi chutney in north india. imli chutney has the sourness of tamarind balanced with the sweetness of the jaggery and the earthiness and mild hotness coming. Imli ki khatti meethi chutney or tamarind chutney prepared using imli,sugar or jaggery,Saunth powder or dry fruits.
Saunth or imli chutney(from leftover gulab jamun syrup) is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Saunth or imli chutney(from leftover gulab jamun syrup) is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have saunth or imli chutney(from leftover gulab jamun syrup) using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Saunth or imli chutney(from leftover gulab jamun syrup):
- Make ready 1 cup leftover sugar syrup of (gulab jamun / rasgulla)
- Take 1/2 tamarind pulp
- Make ready 1/4 tsp black salt
- Take pinch hing / asafoetida
- Prepare 1/4 tsp cumin powder
- Get 1/2 tsp garam masala powder
- Make ready 1/2 tsp red chilli powder
Use the tamarind chutney as dip, topping over chaats,accompaniment or even bread spread. A step by step procedure to prepare the authentic sweet and tangy Tamarind Chutney with soaked tamarind or imli blended with salt, sugar and spices. Imli Chutney also known as imli ki meethi chutney, saunth chutney or sonth chutney. Tamarind chutney can be used over papdi chaat, dahi puri, bhelpuri, aloo tikki etc.
Instructions to make Saunth or imli chutney(from leftover gulab jamun syrup):
- In a pan strain leftover sugar syrup,keep the flame medium and cook for few minutes till it thickens.
- Add all ingredients mentioned above and mix well.cook for another min and switch off the flame.
- Let it cool completely and pour in a jar to preserve for later use.
- Serve with any kinds of chat, samosa, kachori etc.
- Note – you can also add nuts to it.
- Note – If you are using rasgulla syrup, you need to cook little more time then gulab jamun syrup.becouse it has thin in consistency then jamun syrup.
Mix well and bring to the boil. Sonth (Saunth) or Imli/Tamarind Chutney is made by soaking the pulp of Imli aka Tamarind Fruit. Dirt, grit and seeds are then removed from the tamarind pulp. Tamarind also called as Imli in Hindi is a rich source of fiber and helps in digestion. Loaded with essential nutrients, It is quite delicious and.
So that is going to wrap it up with this exceptional food saunth or imli chutney(from leftover gulab jamun syrup) recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
