Tamarind Chutney Recipe (Imli Chutney)
Tamarind Chutney, also known as Imli Chutney, is a sweet and tangy Indian condiment made from tamarind pulp, jaggery, and aromatic spices. Learn how to make this chutney at home with this easy, step-by-step recipe instructions.
Chutneys are often paired with snacks and Indian food, and this tamarind sauce is the perfect dip for samosas, pakoras, and chaat recipes. Enjoy this chutney with festive meals or use it to elevate everyday snacks with its perfect balance of sweet, sour, and spicy flavors.
Ingredients and Substitutes
- Tamarind: I usually use 1 cup seedless tamarind for ease, and soak it in warm water to extract the thick, tangy pulp. If you’re short on time, you can use ready-made tamarind paste as a quicker alternative.
- Water:To soak the tamarind and help extract its pulp, you might need a bit more or less depending on how thick you want the chutney. I also add this gradually while simmering the chutney to get the perfect consistency.
- Jaggery: I love using jaggery for its deep, earthy sweetness, 1½ to 2 cups jaggery is good but if you don’t have it, you can also use brown sugar or a mix of sugar and molasses.
- Sugar: This helps to balance out the tartness of the tamarind and jaggery; I use ½ cup sugar, you can adjust it based on your preference or even skip it if your jaggery is very sweet.
- Oil: I heat this oil to temper the whole spices before adding them to the chutney base but any neutral oil like sunflower or canola works fine.
- Cumin Seeds: I always begin the tempering with cumin for its warm and earthy aroma that forms the base of the flavor. It adds extra layer of nuttiness, you can also use ground cumin if that’s easier.
- Asafoetida: Just a little bit of Hing goes a long way in adding that deep, slightly pungent, savory depth that’s essential in Indian chutneys.
- Black Peppercorns: I prefer to crush these coarsely before adding, as they add a gentle heat and complexity.
- Fennel Seeds: This gives the chutney a subtle sweet and refreshing aftertaste that I personally enjoy a lot.
- Dry Ginger Powder: This gives a lovely warmth and also helps with digestion and f you don’t have it, you could grate some fresh ginger and cook it down a bit.
- Black Salt: I like to include this for its distinct savory flavor and digestive benefits, but if you don’t have it, regular salt will do.
- Red Chili Powder: For a mild kick of heat; feel free to increase or decrease based on your spice tolerance.
- Melon Seeds (magaz): Melon seeds in chutney is optional, but I add it occasionally for richness and a slightly creamy texture.
You may also like: Coriander Chutney, Coconut Chutney, Mint Chutney, Onion Chutney
How to make Tamarind Chutney
1. In a bowl, add 1 cup tamarind with 2 cups water. Let it soak for about 4 hours or until the tamarind turns soft and pulpy.
2. Place a fine sieve or strainer over a clean bowl and pour the mixture in and extract the pulp. You should get about ¾ cup tamarind extract, perfect for chutney.
3. Heat a dry pan on medium flame and add 1 teaspoon black peppercorns, fennel seeds, and cumin seeds. Dry roast until aromatic and then grind into a fine powder to make the spice mix that gives imli chutney its classic flavor.
4. In the same pan, heat 1 tablespoon oil, then add ½ teaspoon cumin seeds and a pinch of asafoetida. Add 1.5 to 2 cups jaggery with 1 cup water. Stir and simmer for about 5 minutes until it melts into a thick syrupy consistency.
5. Once jaggery has melted, add ½ cup sugar. Simmer for another 2 minutes until the mixture bubbles and slightly thickens. This makes the syrup base for tamarind chutney.
6. Pour in the tamarind pulp extracted earlier and stir thoroughly with the jaggery-sugar syrup to blend sweet, tangy, and spicy flavors. Mix in the roasted spice powder along with 1 teaspoon dry ginger powder, 1 teaspoon black salt, and ½ teaspoon red chili powder. Stir well so the flavors balance perfectly.
7. Simmer the chutney on low heat for about 5 minutes until slightly thick. If using, add ½ teaspoon melon seeds and cook for another 2 minutes. Let it cool, then serve with Indian snacks.
Tips for Making Perfect Tamarind Chutney
Always soak tamarind in water for 3–4 hours to soften it. This helps extract the rich pulp and gives your authentic Indian tamarind chutney (imli chutney) its classic tangy flavor. Once soaked, the tamarind becomes soft. Strain the tamarind pulp using a fine sieve to remove seeds and fibers. Use the back of a spoon to press the pulp for extraction. A smooth pulp is essential for making restaurant-style tamarind dip for samosas and pakoras.
Dry roast whole spices like cumin, fennel, and black pepper before grinding. Add dry ginger powder, black salt, and red chili powder for warmth and depth. These spices transform it into a flavorful imli chutney for golgappa and Indian snacks. Freshly roasted spices add depth and aroma, giving the sweet tamarind chutney for chaat a bold Indian street food flavor.
Always use fresh jaggery and powered jaggery also works well. Balance jaggery with sugar to make a thick syrup base. This step ensures your tamarind sauce has the right mix of sweet, tangy, and spicy taste.
Simmer on low heat until the chutney thickens. Slow cooking allows flavors to blend, making your homemade tamarind chutney recipe taste better than store-bought. You can add melon seeds for a nutty flavor and smooth texture. This tip is often used in traditional North Indian imli chutney for festivals and street food. Store in an airtight container in the fridge for up to 2 weeks.
Serving Suggestions for Tamarind Chutney
- Serve this flavorful Tamarind Chutney as a classic samosa dip, or drizzle it over chaat dishes like aloo tikki, dahi puri, papdi chaat.
- It also pairs with many Indian appetizers, eat chutney with pakoras, kachori, bread rolls, and other Indian street food snacks. Use it as a tangy layer in sandwiches, wraps.
Frequently asked questions
Yes, you can make tamarind chutney without jaggery or sugar by using natural sweeteners like honey, maple syrup, or dates as alternatives.
Tamarind chutney is naturally vegan and gluten-free, as it is made from plant-based ingredients and contains no gluten content.
You can store tamarind chutney in an airtight container in the refrigerator for up to 2 weeks.
Recipe Card
Tamarind Chutney Recipe (Imli Chutney)
Equipment
- 1 Mixing bowl
- 1 Wok or deep pan
- 1 Grinder or mortar & pestle (for spices)
- 1 Fine mesh sieve
- 1 Measuring cups & spoons or spatula
Ingredients
- 1 cup tamarind seedless or with seeds
- 2 cups water for soaking tamarind
- 1 cup jaggery chopped or powdered, about 1 ½ – 2 cups
- 8 tbsp sugar about ½ cup
- 1 tbsp oil vegetable oil, sunflower oil, or mustard oil
- 1 tsp black peppercorns
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- ½ tsp cumin seeds for tempering
- 1 tsp asafoetida hing
- 1 tsp dry ginger powder
- 1 tsp black salt
- ½ tsp red chili powder
- Salt to taste optional
- Optional for flavor & texture
- ½ tsp melon seeds magaz
Instructions
- In a bowl, add 1 cup tamarind and 2 cups water. Soak for about 4 hours or until soft and pulpy.
- Place a fine sieve over a bowl, pour in the soaked tamarind, and press with a spoon to extract the smooth pulp. Discard seeds or fibers. You should get about ¾ cup tamarind extract.
- In a dry pan over medium heat, roast 1 tsp black peppercorns, 1 tsp fennel seeds, and 1 tsp cumin seeds for 2 minutes until aromatic. Cool and grind into a fine powder.
- Heat 1 tbsp oil in the same pan. Add ½ tsp cumin seeds and a pinch of asafoetida. Stir in 12–14 tbsp jaggery and 1 cup water. Simmer for 5 minutes until the jaggery melts into a syrup.
- Mix in 8 tbsp sugar and cook for another 2 minutes until slightly thickened.
- Add the prepared tamarind pulp and mix well with the jaggery-sugar syrup.
- Stir in the roasted spice powder, 1 tsp dry ginger powder, 1 tsp black salt, and ½ tsp red chili powder. Mix thoroughly and cook the chutney on low heat for 5 minutes, stirring occasionally, until it thickens and flavors blend.
- Add ½ tsp melon seeds and simmer for 2 minutes for extra richness. Let the chutney cool completely. Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
- Adjust jaggery for sweetness of chutney based on your taste. You can add dates for a thicker, sweeter tamarind chutney version.
- Keeps well in the fridge for up to 3–4 weeks. Add water if the chutney becomes too thick after storing.
