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Imli (Tamarind) Saunth (Dried Ginger) Chutney conserve Recipe

This is the most popular condiment with street vendors for Chaat Samosa Pakora Goal Guppa.

This Chutney is similar to a conserve with two major exceptions

No Vinegar is used, Tamarind is used instead

No fresh fruits are used, dried fruits are used instead.

In the olden days, dried Tamarind was soaked in the water to extract pulp. The pulp was cooked with jaggery to make sweet and sour syrup. The conserve was finished by adding dried fruits and spices.

The spices used are similar to Chaat Masala Chaat Masala and Garam Masala Garam Masala (Punjabi)

- Both dried ginger (Saunth) and fresh ginger are used for different depths of ginger taste. Died ginger is a must.

There are two types of dried ginger: Black ginger and White ginger. The ginger root is washed sun-dried and ground to make Black Ginger. The ginger root is peeled, sun-dried and ground to make a milder version called White Ginger. Most of the ginger powder sold in United States is White ginger. In India, Black ginger is used to make Saunth.

- Tamarind (tartaric acid), Amchoor (Oxalic Malic and Succinic acid) and Lime juice (Citric acid) are used to widen the sourness. Tamarind is a must.

For convenience, ll use Tamarind Concentrate readily available in Indian Stores.

Ingredients

Basic Phase

1. Water: 1 Cup

2. Sugar-cane Jaggery (Gur) grated and packed: 1 cup

If Gur is not available, use dark brown sugar

3. Regular White Sugar: ¾ Cup

4. Kala Namak (Black Rock Salt): 1 Tablespoon

If Kala Namak is not available, use sea salt
5. Tamarind Concentrate: 1 Tablespoon

6. Amchoor (Dry Tart Mango powder): 1 teaspoon

7. Lime Juice: 1 teaspoons

8. Fenugreek seeds: ¼ teaspoon

9. Fresh Ginger: 2"x 1" Peeled sliced into thin sticks

Finishing Phase

1. Sun-dried golden Raisins: ¼ cup

These are same as Sultana in India

2. Chopped Dates: ¼ cup

3. Cayenne Pepper: ¾ teaspoon

4. Fennel seeds cracked: ½ teaspoon
5. Cumin Seeds: 1 teaspoon

Dry-roast Cumin seeds on hot Tawa. Grind the roasted cumin seeds

6. Ajwain: ¼ teaspoon

7. Dried Ginger powder: ½ teaspoon

8. Black Peppercorn cracked: ½ teaspoon

9. Cinnamon cracked: ½ teaspoon

10. Cloves cracked: ¼ teaspoon

Garnish

Fresh Seedless white grapes

Dry roast on a hot griddle to almost black. Crush roasted seeds in a coffee grinder or with a mortar and pestle. Don't make it as a fine powder.

Method

Basic Phase

1. Put all ingredients in a heavy bottom pan. Mix well specially the tamarind concentrate

2. Turn on heat. Bring it to a boil

3. Turn down heat. Simmer on medium heat to 220º F or till desired consistency has been reached. About 25 minutes

Finishing phase

1. Add finish phase ingredients

2. Simmer for 5 minutes

3. Turn off heat. Let the chutney cool to room temperature.

Serving

Stir in few fresh white seedless grapes and refrigerate before serving

Storage

Transfer to sterilized jar. Store in cool dry dark place. It should remain good six months