How to Make Speedy Meethi sonth/ imli chutney - Free download

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Before you jump to Meethi sonth/ imli chutney recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Within the Kitchen.

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As you can see, there are lots of little items that you can do to save energy, as well as save money, in the kitchen alone. Green living just isn't that difficult. It's related to being functional, more often than not.

We hope you got benefit from reading it, now let's go back to meethi sonth/ imli chutney recipe. To make meethi sonth/ imli chutney you only need 10 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Meethi sonth/ imli chutney:

1. Use 200 gm of Jaggery.
2. Prepare 250 gm of Tamarind paste.
3. Take 100 ml of water.
4. Use 1 cup of Dry fruits mix.
5. Prepare 2 tbsp of Black salt.
6. Take 1 spoon of Red chilli powder.
7. You need 1 tsp of Cumin seeds.
8. Get 1 pinch of Asafoiteda.
9. Provide 1 spoon of ground spices powder.
10. You need 2 tbsp of oil.

Instructions to make Meethi sonth/ imli chutney:

1. Heat oil in a wok.
2. Add cumin seeds and asafoetida.let it cracled.
3. Add jaggery along with water and let it be melt.
4. Add tamarind paste and mix well.crush jaggery with spoon..
5. Add chilli powder,salt and ground spices powder.mix well..
6. Boil it till the required consistency.and finally add dry fruits.sonth is ready to enjoy with Sahi bhalla and snacks.

I have already posted sweet chutney recipe in which is made from tamarind and dates and in this sweet chutney no dates are used. Try this Imli Ki Meethi Chutney recipe, or contribute your own. Here is a recipe for a Tamarind Chutney with Bananas and Raisins, its called Imli Ki Meethi Chutney and is a family recipe of Madhur Jaffery. Sweet and sour Date Tamarind Chutney (Khajur Imli Ki Chutney) is a must have dip or stir-in mix for many Indian snacks. The jaggery, cumin powder, coriander powder and red chilli powder gives it a sweet and spicy kick while ginger-garlic-sesame seeds tempering makes it more aromatic and zingy.

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