imli chutney recipe | sweet chutney recipe | imli ki chutney recipe for chaat

4.77 from 17 votes

imli ki meethi chutney recipe - sweet and tangy chutney made with tamarind, jaggery and ginger powder. it is also known as saunth chutney.

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imli ki 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. 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 papdi chaat, dahi bhalle, dahi vada, samosa chaat. its also served with samosa, kachori, pani puri and pakoras. 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 -> tamarind chutney recipe.

you can store this imli ki meethi chutney in an air-tight bottle in the fridge and it lasts good 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.

if you are looking for more chutney recipes then do check:

sweet chutney or imli chutney recipe below:

imli chutney recipe, sweet chutney recipe, sweet tamarind chutney recipe
4.77 from 17 votes
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imli chutney recipe | sweet tamarind chutney recipe

imli ki meethi chutney recipe - sweet and tangy chutney made with tamarind, jaggery and ginger powder. it is also known as saunth chutney.

course side dish
cuisine north indian
prep time 4 hours
cook time 12 minutes
total time 4 hours 12 minutes
servings 1 small bowl
rough calories per serving 560 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • ½ cup seedless tamarind, tightly packed (imli)
  • 1.75 cups water
  • ½ teaspoon cumin seeds (jeera)
  • ½ teaspoon saunth powder (ginger powder)
  • 1 pinch asafoetida (hing)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • 7 to 8 tablespoon jaggery (gud) or as required - adjust as per your taste
  • 1 teaspoon oil
  • rock salt (sendha namak) or black salt as required

how to make recipe

preparing tamarind pulp for chutney:

  1. soak tamarind in water overnight or for 4 to 5 hours in a small bowl or pan.

  2. with your hands, squeeze the pulp from the tamarind in the same bowl or pan.

  3. strain the pulp and keep aside.

making imli chutney recipe:

  1. heat oil in a small pan.
  2. lower the flame & add cumin seeds and let them crackle.
  3. add ginger powder, red chili powder, asafoetida.
  4. stir and add the strained tamarind pulp. cook for 2-3 mins.
  5. add the jaggery and salt and cook for 4-5 minutes more.

  6. the mixture would thicken. let the imli chutney mixture cool.

  7. when cooled, store the imli chutney in an air-tight dry jar or container. refrigerate and serve the imli ki chutney whenever required with chaat or snacks.

recipe notes

tips for making imli chutney recipe:

  1. you can have the consistency of the sweet chutney as per your choice. simply alter the amount of water and make the imli chutney slightly thin or thick as per your requirements.
  2. 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.
  3. the chutney recipe can be doubled.

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how to make sweet chutney or imli ki chutney recipe:

1: soak the tamarind in water, overnight or for 4-5 hours.

soak tamarind for sauth chutney

2: with your hands, squeeze the pulp from the tamarind in the same bowl or pan. strain the pulp and keep aside.

squeeze tamarind

3: heat oil in small pan. fry the cumin first. then add the spice powders – dry ginger powder, red chili powder

add spices for sauth chutney

4: stir and then add the strained tamarind pulp. cook for 2-3 mins.

strained tamarind pulp

5: add the jaggery and salt and cook for 4-5 minutes more till the imli chutney mixture thickens a bit.

preparing saunth chutney

6: when cooled, store the imli chutney in an air-tight dry jar or container. refrigerate and serve the imli chutney whenever required.

tamarind saunth chutney

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


44 thoughts on “imli chutney recipe | sweet chutney recipe | imli ki chutney recipe for chaat

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  1. What a great way to show recipes in pics, step by step!
    May your blog flourish!

    • Thanks Priya for your best wishes.

  2. Hi! Thanks for the recipe, I’m going to try it today, I have my tamarind soaking now. I do have one question: the part that say to squeeze the pulp from the tamarind, am I discarding any part of the tamarind soaking mixture? Is the goal to put the 1/2cup tamarind and 1/2 water that is was soaking in through a strainer then discard the stuff that wasn’t able to go through the strainer? Thank you!

    • welcome atourina. the tamarind will soften after soaking in water. so the pulp has to be squeezed in the palms and added directly in the water in which the tamarind was getting soaked. you just keep on squeezing till you the tamarind can no longer yield any pulp. then this squeezed tamarind flesh and fibres are discarded. hope this explanation helps.

    • Yes🤣🤣🤣🤣🤣🤣🤣🤣

  3. Easy to make and can be used in all purpose of snacks

    • Thanks Sashwati for giving 5 star rating.