pakistani, indian•quick

Imli ki Chutney

An easy tangy spicy sweet chutney using pantry ingredients

Ingredients

Quantities are shown as originally provided.

200 g Imli (seedless, unsalted (read package))
3 cups Water ((very hot, boiling works))
1/2 cup Brown Sugar (can go upto 3/4 if you want)
1 tsp Chili Flakes ((3/4 tsp powder))
3/4 tsp Roasted Cumin Powder
3/4 tsp Roasted Coriander Powder ((optional, but adds a great smokiness))
1/2 tsp Salt
1/4 tsp Pink Salt ((if you don't have it add 1/2 tsp of chaat masala at the end))
1 tbsp dried mint or fresh ((optional, but adds such lovely flavour!))

1
Break the imli into smaller chunks and pour over hot water. Let sit for 5-10 minutes or until softened.
2
Strain the Imli into a pot, just use the back of a spoon to make sure you get maximum flavour in your pot.
3
Add remaining ingredients and bring to a boil
4
Simmer for 15 minutes. The chutney will thicken a little, but will still be runny.
5
Let cool completely then store in a jar in the fridge, it will keep for a few weeks. You can also freeze half.