Imlee Chutney/Mint Imlee Chutney

IMLEE CHUTNEY BASE

Ingredients

14 ounce Tamarind Seedless Packet 

10 seedless dry dates

Directions

1. Soak tamarind and dry dates in water for 2 hours or overnight
2. Cook over low-medium heat for 1 hour and stir occasionally
3. Once cooled, blend everything really well with an immersion blender 
4. Once blended, strain the chutney

This is the base imlee chutney you can use for different types of chutneys. You can freeze the chutney to use later. 

MINT IMLEE CHUTNEY 

Best with Tikka Flavors

Ingredients

1 cup mint leaves

2 tablespoons coriander

2 tablespoons cumin seeds

1 jalapeno (can add more if you like more heat)

1 cup cilantro

1 teaspoon crushed red pepper

3 teaspoons salt

5 teaspoons sugar

1/2 teaspoon citric acid

2 cups imlee chutney base

1 - 2 tablespoons water, if needed

1. Roast coriander and cumin seeds in a pan over high heat. Be sure not to burn the seeds. Move the pan occasionally. Wait for coriander/cumin aroma from the roast. 
2. Take off the heat once you smell aroma and stir pan around for a minute. Take out of pan so it doesn't burn.
3. In a blender, blend mint, roasted coriander, roasted cumin seeds, jalapeno, and cilantro to a puree. 
4. Add crushed red pepper, salt, sugar, citric acid, and tamarind puree. 
5. If mixture is not blending, add 1 tablespoon of water at a time. 
6. Taste and adjust spices to your taste. 
7. You can refrigerate or freeze the chutney to use later.