Imli Chutney (Tamarind Chutney) is a traditional Pakistani recipe for a classic tamarind paste, sugar and chill chutney. The full recipe is presented here and I hope you enjoy this classic Pakistani version of: Tamarind Chutney.
Soak the tamarind paste in lukewarm water until it softens. Remove from the water then rub between your fingers to remove any pieces of seed. Strain all the juice into a pan then place on low heat and bring to a boil. Add the salt and chilli powder and stir continuously on low heat until the mixture begins to thicken. Add the ginger and keep cooking until the mixture reaches a thick chutney-like consistency.
Remove from the heat, take out the ginger then pour into a sterilized jar that's been warmed in an oven pre-heated to 120°C for 15 minutes.
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