IMLI SAUNTH chutney

Ingredients

100 gm imli (tamarind)
100 gm dry sticks of amchoor (dried raw mango)
400 gm gur (jaggery)
1 tbsp jeera (cumin seeds)
20-25 saboot kali mirch (balck pepper corns)
2" stick dalchini (cinnamon)
10-12 laung (cloves)
seeds of 4 moti illaichi (black cardamom)
1 tsp kala namak (rock salt)
1 tsp salt

Method:

1. Soak gur, imli & amchoor together overnight.
2. Boil for 15-20 minutes.
3. Sieve through a strainer.
4. Roast laung, dalchini, moti illaichi and saboot kali mirch. Grind together.
5. Cook the pulp and add all the spices.
6. Add salt & kala namak. Cook till it reaches a sauce like consistency.

NOTE: The left over imli pulp can be used to prepare delicious jal jeera. Add salt, poodina paste and enough water to the imli pulp & strain.