Imli chutney recipe with step by step photos – sharing a home recipe of a Tamarind chutney also known as saunth chutney or sonth chutney or imli ki meethi chutney in north India. Low fat and vegan.
This sweet tamarind chutney is spiced with dry ginger powder. Dry ginger or dry ginger powder is also called as Saunth or Sooth in hindi. hence the name of this chutney.
Imli ki chutney is often used in North Indian chaat snacks like dahi bhalle, dahi vada, samosa chaat. Its also served with samosa, kachori, pani puri and pakora.
The imli chutney is slightly thick with a smooth texture. It has the sourness of tamarind balanced with the sweetness of the jaggery and the earthiness and mild hotness coming from the dry ginger powder, cumin and red chili powder.
There is another variation of saunth made with amchur-dry mango powder. I have never tried making this variation.
At home we make saunth chutney with tamarind this way. I also make another variation of tamarind chutney with dates. You can check the recipe here -> Sweet chutney recipe.
You can store this imli ki meethi chutney in an air-tight bottle in the fridge and it lasts well for 4-5 months. Here I have used dried tamarind. You can also make saunth with tamarind paste or concentrate. Depending on the tartness of the concentrate or paste, you will have to adjust the quantity of water and jaggery.
How to make tamarind chutney
1: soak the tamarind in water, overnight or for 4-5 hours.
2: with your hands, squeeze the pulp from the tamarind in the same bowl or pan. strain the pulp and keep aside.
3: heat oil in small pan. Fry the cumin first. Then add the spice powders – dry ginger powder, red chili powder
4: stir and then add the strained tamarind pulp. cook for 2-3 mins.
5: add the jaggery and salt and cook for 4-5 minutes more till the imli chutney mixture thickens a bit.
6: when cooled, Store the imli chutney in an air-tight dry jar or container. Refrigerate and serve whenever required.
More Chutney recipes
- ½ cup seedless tamarind, tightly packed (imli)
- 1.75 cups water
- ½ teaspoon cumin seeds
- ½ teaspoon saunth powder (ginger powder)
- 1 pinch asafoetida (hing)
- ¼ teaspoon red chili powder
- 7 to 8 tablespoon jaggery or as required - adjust as per your taste
- 1 teaspoon oil
- rock salt (sendha namak) or black salt as required
preparing tamarind pulp for chutney
- Soak tamarind in water overnight or for 4 to 5 hours in a small bowl or pan.
- With your hands, squeeze the pulp from the tamarind in the same bowl or pan.
- Strain the pulp and keep aside.
making imli chutney
- Heat oil in a small pan.
- Lower the flame & add cumin seeds and let them crackle.
- Add ginger powder, red chili powder, asafoetida.
- Stir and add the strained tamarind pulp. Cook for 2-3 mins.
- Add the jaggery and salt and cook for 4-5 minutes more.
- The mixture would thicken. Let the imli chutney mixture cool.
- When cooled, store the imli chutney in an air-tight dry jar or container. Refrigerate and serve whenever required with chaat or snacks.
- You can have the consistency of the chutney as per your choice. Simply alter the amount of water and make the imli chutney slightly thin or thick as per your requirements.
- If jaggery is not available then as an alternative option you can add sugar. The taste will be little different. The amount of sugar depends upon sweetness of sugar and the sourness of tamarind. So add the sugar as per requirement.
- This recipe can be doubled.