imli chutney recipe | tamarind chutney recipe | imli ki chutney

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imli chutney recipe, sweet 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.

4.8 from 20 votes
total time:
252minutes

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 chutney, imli ki 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.

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

imli chutney

4.8 from 20 votes
Prep Time:4 hrs
Cook Time:12 mins
Total Time:4 hrs 12 mins
imli ki meethi chutney recipe - sweet and tangy chutney made with tamarind, jaggery and ginger powder. it is also known as saunth chutney.
imli chutney recipe, sweet chutney recipe, sweet tamarind chutney recipe
Course:side dish
Cuisine:north indian
Servings:1 small bowl
Calories:560kcal

INGREDIENTS FOR imli chutney

(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 imli chutney

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 the imli ki chutney whenever required with chaat or snacks.

RECIPE TIPS

  1. you can have the consistency of the imli 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. this tamarind chutney recipe can be doubled.
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TRENDING RECIPE

preparation to make tamarind chutney or imli ki chutney

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

making tamarind chutney

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


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namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

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 greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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50 comments/reviews

  1. Dassana ji.. I don’t have saunth or ginger powder. Can u please help tell how to make ginger powder and also substitute for this.
    Regards

    • rupal, ginger powder is made with dried ginger. you can make at home but you need a really good mixer-grinder and dried ginger is difficult to grind. substitute for dried ginger in any recipe is fresh ginger. so in this imli chutney recipe, you can add 1 inch ginger. make a paste of it in a mortar-pestle or grate it and then after cumin seeds crackle, add the ginger paste. saute for a few seconds till the raw aroma of ginger goes away. then add red chilli powder, asafoetida. stir and add tamarind pulp. cook on a low flame so that the spice powders do not get burnt.

  2. Thank you for your lovely recipes. My son loves the snacks I’ve made using your recipes.

    I already have homemade tamarind paste. Can I use that for the chutney? If yes, how much of it should i use?

    • welcome and thanks for the feedback vaishnavi. yes, of course, you can use homemade tamarind paste. you can use half a cup of tamarind paste. in case you find the sourness less in chutney, you can add some more of the tamarind paste and cook further. later jaggery can be adjusted accordingly. hope this helps.

  3. Dear Dassana,
    Your receipies are very easy to follow, esp with the pictures and the dishes once cooked, tastes superb. I donot know cooking and I rely completely on your website to cook my daily meals.I fall short of words to thank you and God. Now you are an integral part of my existence…lol

  4. 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.

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