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 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.