Soak and extract the tamarind pulp

• Soak the tamarind in half of the water for 2 hours
• Rub the pulp into the water and strain it, pressing the seeds to release all the pulp
• Wash the seeds with the remaining water, strain again and discard the seeds

Cook the imli ki chutney

• Bring the tamarind pulp to a boil in a pan
• Add the spices and jaggery and cook on a medium flame until thickened
• Adjust the sugar and salt, add the vinegar, mix well and cool completely at room temperature
• Refrigerate in an airtight container

Boil the dried plums

• Bring the water to a boil and add the dried plums
• Cook for 5 minutes

Cook the aloo bukhara chutney

• Add the sugar and spices to the plums
• Lower the flame and cook until thickened and golden brown
• Add the melon seeds and vinegar and mix well
• Store in a clean airtight container

Blend the green chutney

• Combine the coriander, mint, garlic, ginger, green chillies, sugar, cumin seeds, black salt, salt and lemon juice in a chopper
• Add the ice cube and ice cold water and blend until smooth without overblending

Store the chutneys

• Freeze the green chutney right away or store it in a glass jar in the fridge
• Keep all the chutneys in airtight containers in the fridge