Step 1

Soak tamarind in water overnight or for 4 to 5 hours in a small bowl or pan.

Step 2

With your hands, squeeze the pulp from the tamarind in the same bowl or pan.

Step 3

Strain the pulp and keep aside.

Step 4

Heat oil in a small pan.

Step 5

Lower the flame & add cumin seeds and let them crackle.

Step 6

Add ginger powder, red chili powder, asafoetida.

Step 7

Stir and add the strained tamarind pulp. Cook for 2 to 3 mins.

Step 8

Add the jaggery and salt and cook for 4 to 5 minutes or more till the consistency thickens.

Step 9

Let the imli chutney mixture cool.

Step 10

When cooled, store the imli chutney in an air-tight dry jar or container. Refrigerate and serve whenever required with chaat or snacks.