Can you please share some nice imli chutney recipes only using imli pulp, not the paste. I want that slightly pasty consistency of the dip, that i can’t attain unless i add more imli pulp, and then end up cooking and evaporating water for longer duration. Because of more pulp the dip turns out to be more khatti then required. Adding sugar helps but I still appreciate a proper delicious recipe, that can give me that pasty texture and a good taste too.
Also do you strain the chutney mixture at the end,and in case you do, do you remove the entire pulp or leave some behind(sans seeds).
I’ve only made it once but did get loads of compliments so it turned out well! It was so so so soooo easy:
I boiled the pulp in water for about half an hour then let it cool down for a til it was slightly warm… then took out the stones only, no skin or hair or anything (sounds gross lol) and the rest of the mixture I blitzed in the food processor till it got smooth. Don’t worry it doesn’t go completely smooth it’s stilll a bit lumpy due to the skin and stuff, but it’s a nice consistency
I boil the imli with enough water and strain it. I try to leave as much of the pulp in as possible without leaving any seeds or hair. Then I put it back on boil and add sugar, red chill flakes, red chill powder, and coriander powder. The sugar helps it become thicker. It tastes sooo good!!!
I forgot to mention in the first post, i actually do not want to leave behind the pulp because of its thread, hair, skin etc that feel in mouth while eating. I have eaten pasty consistency dips but they don’t have hair, skin and mainly clumps etc in it, and yet all pasty, which isn’t possible for me unless i leave behind some pulp. I couldn’t ask the cooks so more of guessing. I just wanted to make without leaving pulp behind(gets runny that way if i do) or if the pulp should be left behind then whats the trick to that even consistency.
Thank you ladies for your shares.
@nnabid: I think you forgot mentioning the spices. But thanks , yours sounded very interesting. I have never done it food processor way. Seems like worth a go. @mizsani: Ok i will try this way.