Lahori Imli Chutney

Ingredients

• 100 g tamarind (lump; or 5 tablespoons of tamarind concentrate paste)
• 400 ml hot water
• 200 g palm jaggery (or dark brown sugar)
• 1 teaspoon salt
• ½ teaspoon black salt (kala namak)
• 1 teaspoon ground cumin (lightly toasted)
• ½ teaspoon ground fennel
• ½ teaspoon ground ginger (or 1 tablespoon freshly grated ginger)
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground cinnamon
• ½ teaspoon Kashmiri chilli powder
• 1 teaspoon Chaat Masala
• 1 tablespoon raisins (optional, for the sweet pop)
• 1 tablespoon dates (chopped, optional)
• 200 ml water

Method

Stage 1 - Extract the tamarind

1. If using lump tamarind, soak in 400 ml of hot water for 15 minutes.
2. Squeeze and strain through a fine sieve to get a thick brown liquid; discard the seeds and pulp.
3. If using concentrate paste, dissolve in 400 ml of hot water.

Stage 2 - Toast the cumin (optional but worth it)

1. Toast cumin seeds in a dry pan for 30 seconds until fragrant.
2. Grind to a powder (or use ready-ground).

Stage 3 - Cook the chutney

1. Pour the tamarind extract into a heavy saucepan.
2. Add the palm jaggery, salt, black salt, cumin, fennel, ginger, black pepper, cinnamon, Kashmiri chilli, chaat masala and the raisins and dates (if using).
3. Add 200 ml of additional water.
4. Place over medium-low heat.
5. Stir until the jaggery has dissolved.

Stage 4 - Reduce

1. Cook for 15-20 minutes, stirring occasionally, until the chutney has reduced and thickened to a syrupy consistency that coats the back of a spoon (the chutney will thicken further as it cools).
2. Pull from the heat.
3. Taste and adjust salt and sugar.

Stage 5 - Cool

1. Let the chutney cool to room temperature; it thickens to a thick syrup or light jam.
2. Transfer to a clean jar.

Stage 6 - Serve

1. Serve cold or at room temperature alongside samosas, pakoras, chapli kebabs or any chaat.