Tamarind Chutney Recipe (Meethi Imli Chutney)

tamarind chutney in a bowl made of areca leaf garnished with a cilantro sprig.

4.96 from 47 votes

Tamarind Chutney Recipe (Meethi Imli Chutney)

Tamarind Chutney (also referred to as Imli Chutney) is a sweet and tangy condiment originating from the North Indian cuisine. It is made by simmering tamarind pulp with jaggery, spices and dry ginger powder, creating a smooth, flavorful sauce that is commonly drizzled over chaats, snacks and fried delicacies. Since dried ginger powder is used this chutney it is also called Saunth Chutney.

Prep Time4

Cook Time12

Total Time4 12

Course: Side Dish

Cuisine: North Indian

Diet: Vegan

Difficulty Level: Moderate

Servings: small bowl

Calories: 752kcal

Author: Dassana Amit

Ingredients

½ cup tamarind - tightly packed (imli), preferably without seeds
1.75 cups water or add as required
½ teaspoon cumin seeds
½ teaspoon ground ginger powder (saunth powder)
1 pinch asafoetida (hing)
¼ teaspoon Red Chili Powder or cayenne pepper
½ cup chopped jaggery or as required - adjust as per your taste
1 teaspoon oil - any neutral tasting oil
salt as required

US Customary - Metric

Instructions

Making tamarind pulp

Soak tamarind in water overnight or for 4 to 5 hours in a small bowl or pan. You can rinse the tamarind prior to soaking it.
After the tamarind have softened, the pulp can be made. With clean fingers, squeeze, press and extract he pulp from the tamarind in the same bowl or pan containing the water.
Strain the pulp if you prefer and set it aside. Remember to remove the seeds if any and trash them.

Making imli chutney

Heat oil in a small frying pan.
Lower the heat and add cumin seeds. Let them crackle.
Next add ginger powder, red chili powder, asafoetida.
Stir to mix the ground spices and add the strained tamarind pulp. Cook for 2 to 3 mins.
Add the jaggery and salt and cook for 4 to 5 minutes or more until the consistency thickens.
Let the Imli Chutney cool.
When cooled, store the Tamarind Chutney in an air-tight dry jar or container. Refrigerate and serve whenever required with chaat or snacks.

Notes

Consistency: You can change the consistency of the chutney as per your choice. Simply alter the amount of water (while soaking the tamarind) and make the imli chutney slightly thin or thick as per your requirements.
Quality: Use fresh ingredients. Do not use aged tamarind as the taste of the chutney will be different and the color will be very dark.
Scaling: This recipe can be doubled or tripled to make for a big batch.
Gluten-free option: For a gluten-free sauce, skip asafoetida.
Storage: You can easily store this tamarind chutney for about a week. You can even freeze it to last longer for a few months. Simply thaw before using.

Nutrition