IMLI KI CHUTNEY / CHINTHAPANDU PACHADI
Imli ki chutney is perfect to serve with piping hot rice and ghee . Make a big batch and store it in an air tight container. It is a lip smacking delicacy.
Equipment
- 1 Wide Bottom Pan
- 1 Spatula
- 1 Blender
Ingredients
- 2 Lemon Size Tamrind
- 1 Tbsp Coriander seeds
- 3/4 Tbsp Black Sesame Seeds
- 1 Tsp Jeera / Cumin
- 5 Nos Guntur Chilli (Spicy Variety)
- Salt to Taste
For Tempering
- 3 Tbsp Oil
- 1 Tsp Channa dal
- 1 Tsp Urad dal
- 1 Tsp Mustard seeds
- 10 Nos Curry Leaves
- 6 Nos Garlic Cloves
- 1/2 Tsp Turmeric
- 2 Nos Dry red chillies
Instructions
- Clean the tamrind and soak in 80 ml of water for about 10 minutes
- Heat 1 tbsp oil in a pan. Add Coriander seeds ,jeera and black sesame seeds and roast on low flame .
- Add dry red chillies as well. Roast untill sesame seeds starts to splutter. Ensure not to burn.
- Allow it to cool completely.
- Transfer the roasted ingredients , salt into a blender. Pulse until finely powdered.
- Add the soaked tamrind pulp and pulse to get a fine paste.
- Heat balance oil in the same pan .
- Add channa dal ,urad dal and mustard seeds.
- Once it splutters add garlic cloves and slightly roast it.
- Now add turmeric , broken dry red chilli and curry leaves. Curry leaves will become crisp.
- Now add the tamrind mix and mix well.
- Turn off the heat after 5 minutes.
- Serve with piping hot rice and ghee and enjoy.............
Notes
- Adding sesame seeds is completely optional. You can use white sesame seeds too.
- Adjust the dry red chillies as per your spice tolerance.
- Stay good in an airtight container for a month.
- You can make a big batch and store it in a refrigerator.
- You best quality tamrind .