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.


Chef's tip

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)