Ramadan are considered incomplete without condiments, dips and chutneys. When your stomach is empty for whole day, and your mouth is dry, condiments really helps too. Today I am making two different kind of chutney for Ramadan or you can freeze them as well to use round the year.
This Imli (Tamarind) ki chutney also known as saunth chutney or sonth chutney or imli ki meethi chutney. This sweet tamarind chutney is spiced with dry ginger powder. Dry ginger or dry ginger powder is also called as saunth or sooth in Urdu hence the name of this chutney.
This Chutney is often used in chaat snacks. Its slightly thick with a smooth texture, it has sourness of tamarind balanced with the sweetness of the jaggery/brown sugar and the mild hotness from the dry ginger powder, cumin and red chili.
Green chutney is a flavorful condiment made with fresh mint, coriander, and green chilies. It is one of the most basic chutney that is eaten with all kinds of desi snacks, chaats & sandwiches etc. The unique aroma of the green chutney is absolutely amazing & elevates the taste & flavor of any snack.
Green chutney is one of the healthiest & is used often as a side with snacks, sandwiches and also to make chaats. This chutney aids digestion & enhances the taste, aroma and nutrition of any dish
You can preserve the chutney storing it in the freezer and it will last for up to 12 months in the freezer. Today I am freezing chutneys in the Ice cube tray so you can use whenever needed. However nothing beats the aroma of the freshly ground chutney
Video in Urdu:
Video in English:
Ingredients for Imli Chutney:
Tamarind Pulp (1/2 cup with 1 - 1 1/4 cup water) 1 cup
Jaggery/ brown sugar 1/2 cup
Sonth (dry ginger powder) - 1 tsp
Red crushed pepper - 1 tsp
Roasted crushed cumin - 1 tsp
Black salt - 1/2 tsp
Salt - 1/4 tsp
Ingredients for Hari Chutney:
Mint leaves 1 cup
Cilantro/coriander leaves 1 cup
Tamarind pulp 1/4 cup
Salt to taste ( 1 tsp)
Green chilies 5-6
Sugar 2 tsp
Chat masala 2 tsp
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