Soak Imli for around 2 hours in normal water or luke warm water
After 2 hours, remove the seeds and the strands on the sides and any impurities it has.
Blend the Imli puree in a grinder using the same water.
Add water only If required, little by little
Filter the grinded Imli puree using a seive.
In a heavy bottom vessel, add the jaggery and melt it on a slow.
Once melted add the filtered Imli pulp and salt (Kala Namak).
Give it a taste and adjust it as per your preference.
It should be sweet at the same time a little tangy. The perfect sweet and sour taste you desire.
Add more crushed Jaggery if not sweet.
If it it is too tangy add more salt. Salt will remove the tanginess in it. However add salt little by little.
Add jaggery or salt until you reach the desired taste. Be careful not to overdo the salt.
Let this mixture simmer for 3-4 minutes and then switch off.
Once cooled add Roasted crushed Cumin(JeerPowder and store it in a air tight container or a glass jar in the refrigerator.
Khati mithi Imli chutney is ready to be served.