Tamarind Chutney is a sweet and tangy sauce made from tamarind extract, ginger and spices simmered in a sugar base.
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.
It is an essential part of 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. This chutney is also enjoyed as a dip along with Samosa, Kachoris, Pakoras and various other Indian Finger Foods.
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. 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.
Suggested Recipe Collections :
Servings: 10 (1 Small Bowl)
Category: Dips and Spreads
Nutrition (per serving)
Ingredients For Tamarind Chutney Recipe
- 5-6 Tablespoons Imli/ Tamarind Paste
- 1 Cup Water
- 3/4 Cup Sugar
- 1/2 Teaspoon Bhuna Jeera/ Roasted Cumin Powder
- 1/2 Teaspoon Salt
- 3/4 Teaspoon Jaljeera Powder
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Kali Mirch/ Black Pepper Powder
- 1/2 Teaspoon Saunth/ Dried Ginger Powder
- 1/2 Teaspoon Amchur/ Dry Mango Powder
Step By Step Instructions With Photos for Tamarind Chutney Recipe
Mix 1 cup Water with 5-6 tablespoons of Tamarind Paste, removing all the knots with hands if necessary. You can buy readymade tamarind pastes or make it at home.
To make Tamarind Paste at home, soak 1 cup seedless imli/ tamarind in water for 5-6 hours and then squeeze the pulp.
Add the tamarind extract to a saucepan. Add 3/4 cup of 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 Saunth Powder and 1/2 Teaspoon Amchur.
Bring the mixture to a boil and cook it for a few minutes till the sauce starts to thicken.
Let it sit for a while as it cools. Then store it in an airtight container and refrigerate before serving.
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