Recipe By- Stuti Misra

This recipe is the fastest way to get that authentic, finger-Lickin' Imli Chutney taste without the hassle of soaking tamarind. It’s perfect for pairing with samosas, tikkis, pakoras, or dahi vada.

Ingredients

• Pehchaan Tamarind Powder – 1 tbsp

• Jaggery (Gud), crushed – 2 tbsp

• Cumin Powder (Jeera) – ½ tsp

• Red Chilli Powder – ½ tsp

• Salt – ¼ tsp

• Water – ½ cup

Method

1. Combine: In a small saucepan, mix all the dry ingredients (Tamarind Powder, Jaggery, Cumin, Red Chilli, and Salt) with the ½ cup of water.

2. Cook: Heat the mixture over medium heat, stirring continuously until the jaggery dissolves completely and the mixture thickens slightly. This should take just 3–4 minutes.

3. Cool & Store: Remove from heat and let it cool down fully. The chutney will thicken further as it cools. Store it in an airtight container in the refrigerator.