Imli Ki Chutney or Tamarind Chutney is a sweet and tangy sauce made from tamarind extract, ginger and spices, simmered in a sugar base and is a must have condiment for many Indian Recipes. This is also known as Saunth Chutney in various parts of India.
The sweetness of sugar in Tamarind Chutney is complimented by the sour taste of tamarinds and a mild bite from ginger and spices making it a plethora of various well balanced flavors.
Tamarind Chutney is an essential part and finds a wide variety of uses in Indian cuisine.
- It is a key ingredient in most Indian Chaats like Dahi Papdi Chaat, Bhel Puri, Dahi Vada, Aloo Tikki and Raj Kachori to name a few.
- It is also widely used as a spread in Sandwiches, Paratha Rolls, Vada Pavs and Burgers.
- Tamarind chutney is also enjoyed as a dip along with Samosas, Kachoris, Pakoras and various other Indian finger foods.
It has a smooth texture and a thick pouring consistency. It’s really quick to prepare and can be stored in the refrigerator for several days.
To make Tamarind Chutney at home follow the detailed step by step recipe with photos posted below.
See more related recipes like:
- Mint Chutney
- Mint Coriander Chutney
- Coriander Tomato Chutney
- Coconut Chutney
- Dry Garlic Chutney
- Tomato Garlic Chutney
Suggested recipe collections :
Tamarind Chutney Recipe | Imli ki Chutney
Ingredients For Tamarind Chutney Recipe | Imli ki Chutney
- 5 Tablespoons Tamarind Paste
- 1 Cup Water
- 3/4 Cup Sugar
- 1/2 Teaspoon Roasted Cumin Powder (Bhuna Jeera Powder)
- 1/2 Teaspoon Salt
- 3/4 Teaspoon Jaljeera Powder
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Black Pepper Powder
- 1/2 Teaspoon Dried Ginger Powder (Saunth)
- 1/2 Teaspoon Dry Mango Powder (Amchur)
Step By Step Instructions for Tamarind Chutney Recipe | Imli ki Chutney
- Take tamarind paste in a bowl. You can buy readymade tamarind pastes or make it at home. To make tamarind paste at home, soak 1 cup seedless tamarind (imli) in water for 5-6 hours and then squeeze the pulp.5 Tablespoons Tamarind Paste
- Mix water with the tamarind paste. Mix to remove all the knots, using your hands if necessary.1 Cup Water
- Add the tamarind extract to a saucepan and add sugar to the mixture.3/4 Cup Sugar
- Then add roasted cumin powder, salt, jaljeera powder, red chilli powder, black pepper powder, saunth powder (dry ginger powder) and amchur (dry mango powder).1/2 Teaspoon Roasted Cumin Powder (Bhuna Jeera Powder), 1/2 Teaspoon Salt, 3/4 Teaspoon Jaljeera Powder, 1/2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Black Pepper Powder, 1/2 Teaspoon Dried Ginger Powder (Saunth), 1/2 Teaspoon Dry Mango Powder (Amchur)
- Mix all the spices and bring the mixture to a boil.
- Cook it for 3-4 minutes, stirring occasionally till the sauce starts to thicken. Then turn off the heat and let it sit for a while as it cools.
- Tamarind chutney is ready. Then store it in an airtight container and refrigerate before serving.
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