Imli | A Punjabi zingy chutney with Tamarind base

What is Imli?

My Beji (grandma) has spent the last 50 years creating her own food.

When sitting with her and asking her what it is I realised Imli means Tamaring in Punjabi and therefore this chutney is her own twist on a Tamarind Sauce - a classic used alongside Pakoras, Samosas and Sholay recipes. The perfect accompaniment with its sweet and zinginess taking the edge off any spice in the food.

Perfect for me then who has grown up in England and less accustomed to the heat my grandparents are used to!

A quick recipe that will spark the taste buds of any guest you serve up next to some homemade Pakoras (link here). I guarantee it will leave them wanting more...

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INGREDIENTS | SERVES 10 | 15 MINS

• 1 -2 jars of Tamarind sauce (can find in most supermarkets in the World Food aisle)

• 2 small white or red onions (red is sweeter!)

• 4 carrots (Organic if you can - then no need to peel!)

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METHOD

1. Peel the onions and discard the outside

2. Slice very thinly and set aside into a bowl

3. Grate the carrots into the same bowl

4. Pour the Tamarind sauce into the bowl and mix until combined

5. Set aside in the fridge in a glass jar

Note: This will last for a few weeks in a sealed jar. It can also be used for any other dishes :)

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My Beji showing me how to make Shola [Chickpea Curry]

(add link)

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