Soak tamarind in 2 cups of water. Cover and refrigerate overnight.

Next day, take out and allow to come to room temperature.

To make the pulp, squeeze out the pulp using a strainer. Discard the seeds and roots.

Add the pulp to a pot and add 2 more cups of water.

Add salt, red chili powder, cumin powder, coriander powder, sugar and fresh mint leaves.

Let it simmer on low flame until the sauce is shiny and it sticks to the back of a spoon..

I have kept my imli sauce thick. This way it will occupy less space in the freezer.

To thin it out , I will defrost the desired quantity and add drinking water to it to get the desired consistency.

Imli Chutney - Spicy & Chatpati is ready.

Allow it to cool to room temperature.

You can store it in an airtight container for up to 2-3 weeks in the refrigerator.

Freezing instructions: Add to the zip lock bags and freeze for up to 3 months.

Serve it over all sorts of chaats, samosa, pakora etc.

Enjoy!