Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 8–10
Difficulty: Easy

Ingredients

For the Gud-Imli Chutney

• 150 g Sarbu Jaggery Powder
• 100 g seedless tamarind (imli)
• 500–600 ml water
• 1 tsp roasted cumin powder
• ½ tsp dry ginger powder (saunth)
• ½ tsp red chilli powder
• 1 tsp Sarbu Black Salt
• ¼ tsp regular salt
• ½ tsp fennel powder
• ¼ tsp garam masala
• ¼ tsp black pepper powder

For Garnishing

• A light sprinkle of roasted cumin powder
• Fresh coriander leaves (optional)

Instructions

Step 1: Soak the Tamarind

1. Place 100 g seedless tamarind in a bowl.
2. Add approximately 300 ml warm water and let it soak for 30–45 minutes.
3. Once softened, mash the tamarind thoroughly with a spoon or clean hands.

Step 2: Prepare the Tamarind Pulp

1. Add another 200–300 ml water to the soaked tamarind.
2. Mix well and squeeze the tamarind to extract as much pulp as possible.
3. Strain the mixture through a fine sieve to remove seeds, fibres, and any remaining pieces.
4. You should have approximately 400–500 ml of smooth tamarind pulp.

Step 3: Add Sarbu Jaggery Powder

1. Transfer the tamarind pulp to a heavy-bottomed pan.
2. Add 150 g Sarbu Jaggery Powder.
3. Stir well over low to medium heat until the jaggery powder completely dissolves.

Step 4: Cook the Chutney

1. Bring the mixture to a gentle boil.
2. Cook for 10–15 minutes, stirring occasionally.
3. As the chutney cooks, it will gradually become thicker and slightly glossy.
4. Avoid overcooking, as the chutney will naturally thicken further once it cools.

Step 5: Add the Spices

Add the following to the cooked chutney:

• Roasted cumin powder
• Dry ginger powder
• Red chilli powder
• Sarbu Black Salt
• Regular salt
• Fennel powder
• Garam masala
• Black pepper powder

Mix thoroughly and cook for another 3–5 minutes on low heat.

Step 6: Adjust the Taste

Taste the chutney and adjust according to your preference.

• Add more Sarbu Jaggery Powder for extra sweetness.
• Add a little tamarind pulp for more tanginess.
• Add red chilli powder for extra heat.
• Add a little Sarbu Black Salt and roasted cumin powder for a stronger chaat-style flavor.

Step 7: Cool & Store

1. Turn off the heat and allow the chutney to cool completely.
2. Transfer it to a clean, dry, airtight glass jar.
3. Refrigerate until ready to use.

Serving Suggestions

• Serve with hot samosas, kachoris, and pakoras.
• Drizzle over aloo tikki, dahi vada, and various chaats.
• Use as a sweet and tangy topping for bhel puri, sev puri, and dahi puri.
• Pair with Indian snacks during parties and family gatherings.
• Serve alongside dhokla, bread rolls, or other savory snacks.

Nutritional Information (Approx. per serving)

Values are approximate and may vary depending on the exact ingredients and serving size.

Why Use Sarbu Jaggery Powder?

Sarbu Jaggery Powder adds a naturally rich sweetness and helps create the signature sweet-tangy flavor of traditional Gud-Imli Chutney. Its easy-to-use powdered form dissolves smoothly into the tamarind pulp, making it convenient for preparing a delicious chutney with balanced sweetness and depth of flavor.

Chef’s Tips

• Use seedless tamarind to make pulp preparation easier.
• Soak tamarind in warm water to soften it faster and extract maximum pulp.
• Cook the chutney on low to medium heat to prevent it from sticking or becoming overly thick.
• Remember that the chutney thickens as it cools, so remove it from the heat while it is slightly thinner than your desired final consistency.
• Adjust the quantity of Sarbu Jaggery Powder according to how sweet or tangy you prefer your chutney.
• For a smoother chutney, strain the tamarind pulp carefully before cooking.
• Always use a clean, dry spoon when serving and storing the chutney.