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:
Suggested recipe collections :
Servings: 10 (1 Small Bowl)
Category: Dips and Spreads
Nutrition (per serving)
Ingredients For Tamarind Chutney Recipe
- 5 Tablespoons Tamarind Paste
- 1 Cup Water
- 3/4 Cup Sugar
- 1/2 Teaspoon Roasted Cumin 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 With Photos for Tamarind Chutney Recipe
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.
Mix 1 cup water with the tamarind paste. Mix to remove all the knots, using your hands if necessary.
Add the tamarind extract to a saucepan and add Sugar to the mixture.
Then add roasted cumin powder, salt, jaljeera powder, red chilli powder, black pepper powder, saunth powder (dry ginger powder) and amchur (dry mango powder).
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.
Before You Go...
We'd love to know your thoughts about this dish! Please leave a comment or share a picture on Facebook or Instagram with the hashtag #vegecravings.