Imli Chutney | Tamarind Chutney

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Tamarind chutney is known as imli chutney in India. This tamarind chutney is made with tamarind (imli), jaggery (gud) and spices.

This tamarind chutney is a sweet, tangy, and spiced sauce. This delicious sauce is served with Indian chaat and snacks.

This imli chutney recipe is easy to prepare but people do not try this at home.

In this post, you will learn how to make tamarind chutney which tastes exactly like the market one.

tamarind chutney

The consistency of this imli chutney is thick. You can make it consistency little thin also.

Once prepared its consistency will become thick in a few days in the fridge.

Serving Suggestions

This imli chutney is used in making or served with aloo tikki, raj kachori, gol gappe (pain puri), dahi bhalla (dahi vada), Indian style burger, samosa, bread pakora, paneer bread pakora, kachori, pakora like aloo pakora, pyaz pakora, paneer pakora, gobhi pakora, palak pakora etc.

Ingredients for Tamarind Chutney

  • Tamarind: The main ingredient of this chutney is tamarind. I have taken the tamarind which has a seed. You can take seedless tamarind also. There will be no difference in the taste of it.
  • Jaggery and Sugar: For sweetening the chutney, we have to add jaggery and sugar. We will use more jaggery and half of sugar to give it the best taste. You can completely avoid the sugar in this recipe. In that case, you need to increase the jaggery in it.
  • Spices: We need these few spices for making this chutney. cumin seeds, hing, salt, black salt, kashmiri red chilli, sauf powder, saunth powder, sauf.

Optional Ingredients: I have made this recipe in a very simple way. That can be stored for a few months. But you can add other ingredients also.

  • Banana Slices and Grapes: Add banana slices and green grapes to this imli chutney for additional flavour.
  • Dates (khajur): Add the dates (khajur) at the time of the making dates in the chutney. You need to soak them for 1 hour in boiling water and then chop them.
  • Muskmelon seeds: You can add muskmelon seeds to the imli chutney for adding more flavour.

If you add these optional ingredients to the chutney then consume it in 10-15 days.

How long can we store it in the fridge?

You can store this in an airtight container and keep it in the refrigerator.

It can last up to 2-3 months in the fridge. But I would suggest that do not make it in huge quantity. Make sufficient quantity which can last up to 7-10 days. Once you finish it then prepares it again.

Imli Chutney Recipe Video

Imli Chutney | Tamarind Chutney

This tamarind chutney is a sweet, tangy, and spiced sauce. This delicious sauce is served with Indian chaat and snacks.
Course Indian Street Food
Cuisine Indian
Keyword imli chutney, tamarind chutney
Prep Time 1 hour
Cook Time 1 day 30 minutes
Servings 2 Cup

Ingredients

  • 50 gm Tamarind imli
  • ½ litre water
  • 2 tbsp oil
  • ½ tsp cumin seeds jeera
  • ¼ tsp hing asafoetida
  • ½ tsp salt
  • ½ tsp black salt
  • ½ tsp Kashmiri red chilli
  • ½ tsp Sauf powder
  • ¼ tsp saunth powder
  • ½ tsp Sauf
  • 50 gram jaggery gud
  • 25 gram sugar

Instructions

  • Soak imli in ½ litre boiled water for 1 hour.
  • Once it is puffed, then remove the seeds from the hands.
  • Blend it in the blender and then strain it in a strainer.
  • Heat the 2 tbsp oil in the Kadai.
  • Now add ½ tsp cumin seeds (jeera)
  • Add ¼ tsp hing in it.
  • And mix it well.
  • Now add all the imli pulp in it. And mix it well.
  • Cook it for the next 5-7 minutes on a medium-high flame.
  • Add ½ tsp salt to it.
  • Add ½ tsp black salt, ½ tsp kashmiri red chilli,
  • Add ½ tsp sauf powder to it.
  • Now add ¼ tsp saunth powder to it
  • Put ½ tsp sauf to it.
  • And mix it well
  • Cook it for the next 5-7 minutes
  • Now add 50 gram jaggery (gud) to it. And mix it well. Let it melt.
  • Add 25 gram of sugar in it.
  • Mix it well.
  • Cook it for another 2-3 minutes.
  • Now your imli chutney is ready.

Notes

Tip
You can add dry dates (khajur) to this chutney. Soak them in the boiled water for 1 hour. Remove its seed and make a few pieces of it. After adding imli pulp to the pan, add them also same time.

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