Soak tamarind in water overnight or for 4 to 5 hours in a small bowl or pan.
With your hands, squeeze the pulp from the tamarind in the same bowl or pan containing the water.
Strain the pulp if you prefer and set aside.
Making imli chutney
Heat oil in a small pan.
Lower the flame & add cumin seeds and let them crackle.
Add ginger powder, red chili powder, asafoetida.
Stir and add the strained tamarind pulp. Cook for 2 to 3 mins.
Add the jaggery and salt and cook for 4 to 5 minutes or more till the consistency thickens.
Let the imli chutney mixture cool.
When cooled, store the imli chutney in an air-tight dry jar or container. Refrigerate and serve whenever required with chaat or snacks.
Notes
Tips
Consistency: You can have the consistency of the chutney as per your choice. Simply alter the amount of water and make the imli chutney slightly thin or thick as per your requirements.
Quality: Use fresh ingredients. Do not use aged tamarind as the taste of the chutney will be different and the color will be very dark.
Scaling: This recipe can be doubled.
Gluten-free option: For a gluten-free sauce, skip asafoetida.
Storage: You can easily store tamarind chutney in the refrigerator for 4 to 5 months. You can even freeze it to last longer. Simply thaw before using.