Tamarind Chutney Recipe (Imli Chutney)
A sweet, tangy tamarind chutney made from tamarind pulp, jaggery, and aromatic spices perfect for chaat, samosas, pakoras, and Indian snacks. Easy to make and great to store for weeks.
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
- 1.5 to 2 cups jaggery chopped or powdered
- 1/2 cup sugar
- 1 tablespoon oil
- 1/2 teaspoon cumin seeds for tempering
- 1 pinch asafoetida hing
- 1 teaspoon black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds for roasting
- 1 teaspoon dry ginger powder saunth
- 1 teaspoon black salt
- 1/2 teaspoon red chili powder
- 1/2 teaspoon melon seeds
- 1 cup water for jaggery syrup
Instructions
- Soak Tamarind: Add 1 cup tamarind to 2 cups water and soak for 3–4 hours until soft.
- Extract Pulp: Mash soaked tamarind and strain through a sieve to get thick pulp. Discard seeds and fibers.
- Roast Spices: Dry roast black pepper, fennel seeds, and cumin seeds. Grind to a fine powder.
- Make Jaggery Syrup: Heat 1 tbsp oil, add cumin seeds and hing. Add 1.5–2 cups jaggery and 1 cup water. Cook till syrup forms.
- Add Sugar: Stir in 1/2 cup sugar. Simmer for 2 minutes until thick.
- Add Tamarind Paste: Mix in the tamarind pulp and stir well.
- Add Spices: Add ground spice powder, dry ginger, black salt, and red chili powder. Cook for 5 minutes.
- Add Melon Seeds: Add 1/2 tsp melon seeds and cook for 2 more minutes.
- Cool & Store: Let the chutney cool. Store in an airtight jar in the fridge for up to 3 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.
- Thin with water if the chutney becomes too thick after storing.