Chinch Chutney
(Tamarind Sauce/Imli chutney)
The chinch chutney is a recipe that I never tire of. I like
chinch chutney with all fried snacks, especially fried fish. Generally, I make
it in large quantity and store in the fridge and it always comes in handy while
making bhelpuri and other chaat dishes. The recipe takes a long time to make as
it involves slow cooking.
Tamarind - 200 gms
Jaggery - 500 gms
Water - 1 litre approx
Method
Wash tamarind and soak in water for about an hour. Mash the
tamarind pulp with hand and strain well. Add jaggery and water and boil the
mixture in a broad based vessel on low flame. Keep stirring occasionally. It
may take about 45 minutes for the sauce to thicken. Allow the sauce to cool and
store in clean bottle or stainless steel jar. Refrigerate and use as and when
required. The chutney stays good for as long as 3 months
Note - If
you wish to make the sauce tangier, you may add salt, red chilly powder and
cumin powder as per your liking. In Uttar Pradesh, dry ginger powder is also
added.
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