10 second read: Very traditional condiment from the state of U.P. served with everything from chaat to chillas to pakoras or anything that needs perking up of flavors.
Final preparation
Soak the Imli in water and get the pulp. De-seed the dates and chop it fine. Take a heavy bottomed pan. Add the tamarind pulp & the dates and mix well. Add the other ingredients and add a little water and cook for 20 to 25 minutes.
On cooling a bit, the whole mix can be put in a blender. Pass it through a strainer to get a smooth luscious consistency.
You can also use pepper in this recipe, giving it a distinctly different bite.
Ingredient Checklist:| 50 gms | Tamarind (deseeded) |
|---|---|
| 30 gms | Dry ginger powder |
| 200 gms | Dates ( preferably deseeded) |
| To taste | Salt |
| 100 gms | Sugar (can be replaced by jaggery) |
| 2 tsp | Red chilly powder (optional) |