Khajuri Imli Chutney

Name: Khajuri Imli Chutney
Total time: 1800 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 200 gm Imli - (without seeds); 8 se 10 piece Khajur - (without seeds); 100 gm Jaggery; 100 gm Sugar; 1 tea spoon Salt -; 1/4 tea spoon black salt; 1/4 tea spoon Dry ginger powder; 1/2 tea spoon saunf; 1/2 tea spoon black pepper powder; 1 teaspoon Jeera powder - (roasted); 1 tea spoon kashmiri lal mirch powder; 1/4 tea spoon Green chilli powder; 1 tea spoon mint powder; 1/4 tea spoon garam masala; 2 pinch hing

Sweta Jain @Sweta_051082

Nagpur

#tech
#week1
#state7
#ebook2020

This spicy chutney can be kept for 20-25 days in a refrigerater

#tech
#week1
#state7
#ebook2020

This spicy chutney can be kept for 20-25 days in a refrigerater

Sweta Jain @Sweta_051082

Nagpur

#tech
#week1
#state7
#ebook2020

This spicy chutney can be kept for 20-25 days in a refrigerater

#tech
#week1
#state7
#ebook2020

This spicy chutney can be kept for 20-25 days in a refrigerater

Saved

Ingredients

30 minutes

3-4 servings

200 gmImli - (without seeds)
8 se 10 piece Khajur - (without seeds)
100 gmJaggery
100 gmSugar
1 tea spoonSalt -
1/4 tea spoonblack salt
1/4 tea spoonDry ginger powder
1/2 tea spoonsaunf
1/2 tea spoonblack pepper powder
1 teaspoonJeera powder - (roasted)
1 tea spoonkashmiri lal mirch powder
1/4 tea spoonGreen chilli powder
1 tea spoonmint powder
1/4 tea spoongaram masala
2 pinchhing

Saved

Steps

30 minutes

1

Boil imli & khajoor for 5 min in water and blend when it cools down.
2

Keep pan on gas at medium flame and pour imli and khajur pulp in it. Now add black pepper powder, fennel powder, jeera powder, black salt, kashmiri lal mirch powder, ginger powder, garam masala, hing, mint powder and mix well.
3

Now add jaggery and sugar and boil for 8-10 minutes or desired thickness. If it is thick then add some water and boil.
4

Pour into a bowl and serve with your favourite dish.