How Do You Make Imli Chutney?
Chutney, also called “chatni,” refers to the popular condiment widely used in India and other countries to flavor a variety of dishes, especially those made with meat. Chutneys may be dry or wet depending on ingredients, and they usually are named after the principle ingredients that provide the bulk of the condiment. “Imli” means “tamarind” in Hindi, the primary language spoken in northern and central India, and imli chutney is so named because it is made with tamarind fruits to provide a strong sour note to a sweet-and-sour condiment. Each region of India specializes in making certain varieties of chutney, with imli chutney most popular in the Haryana, Punjab, and Karnataka regions. To make imli chutney, only use a dried tamarind pulp commonly available in Indian and Asian specialty groceries. Avoid the liquid tamarind sauce or syrup, which often has additional ingredients that adversely affect the chutney’s flavor. Remove any seeds from the tamarind pulp and discard them. Soak the s
