Bohri Imli Chutney
Veg
Vegan
Tamarind chutney sweetened with dates and jaggery, spiced with cumin and dried ginger — the Bohri table condiment used as a dip for lukhmi, kheema kachori, and snacks, with a thicker, date-enriched sweetness distinct from street-style chutneys.
Cuisines
Bohri
Best for
Lunch
Dinner
Snacks
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | tamarind pulp |
| 1 cup | jaggery |
| 1 teaspoon | red chili powder |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | salt |
| 1 cup | water |
| 1 tablespoon | oil |
Instructions
- 1 In a pan, heat the oil over medium heat.
- 2 Add the cumin seeds and fennel seeds, and sauté until they release their aroma.
- 3 Add the tamarind pulp and water to the pan, stirring well to combine.
- 4 Add the jaggery, red chili powder, and salt to the mixture.
- 5 Stir continuously until the jaggery dissolves completely.
- 6 Simmer the mixture on low heat for about 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.
- 7 Remove from heat and let it cool before serving.
Tips
Adjust the amount of jaggery to balance the sweetness and tanginess according to your taste.