Ingredients -
Imli - 1 cup
Oil - 2 tbsp
Salt - 1 tbsp
Sugar - 1 cup
Fenugreek seeds- Methi dana - 1/2 tsp
Cumin seeds - Jeera - 1/2 tsp
Coriander seeds - Dhaniya beej - 1 tsp
Fennel seeds - Saunf - 1 tsp
Dried ginger powder - 1/4 tsp
Dried ginger powder - 1/4 tsp
Black pepper powder - 1/2 tsp
Process -
Wash and soak Imli in hot water for 30 minutes. Make a paste of soaked Imli in a blender. Now sieve the Imli paste in a saucepan, add 1/2 cup water in the paste to make this process quick and easy. Boil this paste on simmer for 5 minutes. Add all the ingredients and mix well. Bring it to boil on high flame once. Add some more water if you do not want the consistency to be very thick. Let it simmer for 15 minutes on low flame. Imli chutney is ready to serve. You can keep it refrigerated for 6-7 weeks.
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