• Seedless Imli or tamarind 1/2 cup
• Water 1 cup
• Sugar 1 table spoon
• Chili powder 1/2 tea spoon
• Cumin powder 1/2 tea spoon
• Cumin seeds 1 tea spoon
• Olive oil 1 tea spoon
• Salt to taste

Soak tamarind in water for 20 minutes or so to make Imli Chutney.

Rub tamarind in water until all pulp comes off.

Rub through a metal sieve and keep the drained pulp aside.

Add oil to a pan and sputter cumin seeds.

Add tamarind pulp, spices and sugar.

Cook stirring on medium heat until dark brown.

Take off heat and cool.

Makes a great dip for Pakoras, fried snacks and Dosas.

by Pak101.com (few years ago!) / 969 views