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Imli (Tamarind) Saunth (Dried Ginger) Chutney conserve Recipe
|Made with Tamarind dried and fresh ginger jaggery raisins dates dry-roasted cumin seeds and spices
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.
- 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.
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
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
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
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
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.
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
1. Add finish phase ingredients
2. Simmer for 5 minutes
3. Turn off heat. Let the chutney cool to room temperature.
Stir in few fresh white seedless grapes and refrigerate before serving
Transfer to sterilized jar. Store in cool dry dark place. It should remain good six months
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