Imli Chutney Recipe – This post may contain affiliate links, which means I may earn a small commission if you purchase through these links. This comes at no extra cost to you and helps support the content creation process. Thank you for your support!
About Imli Chutney Recipe
Imli Chutney, commonly known as ‘Tamarind Chutney,’ is a versatile accompaniment that pairs well with a variety of dishes, from street food to homemade snacks.
In Hindi, the term for tamarind is ‘Imli,’ giving this recipe its name ‘Imli Chutney.’ Also, it is often called ‘meethi chutney’ as it also uses jaggery in the recipe.
Try to use Indian Tamarind, for this recipe as it is known for its sharp sourness. Thai Tamarind tends to be sweeter.
This chutney recipe extends beyond Indian kitchens. You can drizzle it over chaats, pair it with any homemade snacks, and serve it as a dipping sauce for fritters, nachos, crackers, etc.
Trust me this sweet and sour tamarind chutney is quite addictive!
So, get your ingredients together and enjoy the sweet and tangy flavors of this delicious Homemade Imli Chutney.
Why You Will Love This Recipe ❤️
- Easily adjusted to personal taste preferences.
- It is easily scalable so make a big batch and enjoy it for months.
- It can be stored well in the refrigerator for a long time.
- Homemade, fresh and preservative-free.
- Made with easy-to-find basic ingredients.
- Enhances a variety of dishes.
- Vegan and effortlessly gluten-free (omit asafoetida (hing) for gluten-free preparation).
How to Make Tamarind Chutney
Step 1 – Prepare Tamarind Pulp
To begin, soak the tamarind in warm water. Soak it for at least 30 minutes to soften the tamarind. Squeeze and extract the pulp. Remove any seeds or fibers.
Step 2 – Cooking Tamarind Pulp
Add the tamarind pulp to a pan and bring it to a boil. Let it simmer for 10-15 minutes. Cook till the raw smell of tamarind is gone.
Step 3 – Sweeten the Chutney
Add grated or chopped jaggery to the pan. Stir and let it simmer till the jaggery completely dissolves.
Step 4 – Season the Imli Chutney
Add fennel seeds, fennel powder, roasted cumin powder, red chili powder, black salt, grated ginger, dry ginger powder, asafoetida (hing), black salt, and regular salt to the mixture.
Skip asafoetida (hing powder) to make a gluten-free version of this chutney.
Step 5 – Simmer the Tamarind Chutney
Mix everything well. Let the Imli chutney cook until it gets a thick consistency. Stir occasionally.
Step 6 – Cooling the Mixture
Let the chutney cool down to room temperature. You can also strain it through a mesh sieve or cheesecloth to remove any remaining fibers.
Step 7 – Storing
Transfer it to a clean, airtight container. Store it in the refrigerator.
Step 8 – Serving
Imli chutney is a perfect dipping sauce for a variety of snacks and chaats.
Tamarind Chutney Recipe Tips
- Taste the tamarind before cooking. You would need to adjust the quantity of jaggery (or sugar) based on the sourness of tamarind.
- In this recipe, we are using two types of salt, black and regular. So, it is important to adjust the amount of salt carefully without making the chutney too salty.
- This chutney has a pourable consistency. To check the consistency, dip a spoon in the chutney, if it coats the back of the spoon, then it is ready. Remember, it thickens after cooling down!
- Let the chutney cool down completely before storing. Transfer the chutney to a clean, airtight storage container. It can be stored for several weeks.
- If you prefer a smoother chutney texture, strain the chutney after it cools down through a fine sieve or a cheesecloth.
- You can experiment with other ingredients like black pepper, garam masala, cinnamon stick, or cardamom pods. Feel free to experiment!
Imli Chutney Recipe is versatile, and the best recipe is the one that suits your taste buds.
You might also love – Aam ki Launji | Sweet & Spicy Raw Mango Chutney
FAQ’s
1. Can I use store-bought tamarind pulp in this recipe?
Absolutely, you can use store-bought tamarind pulp! It is more salty and sour than homemade tamarind pulp as it already has citric acid and salt. So, you would need to taste the chutney before adding salt and jaggery. Adjust the ingredients till you find the right balance.
2. What is the difference between tamarind paste and chutney?
Tamarind paste is only thick tamarind pulp whereas tamarind chutney is a blend of tamarind, jaggery, and a blend of spices.
3. Can I substitute jaggery in this recipe?
You can substitute jaggery with sugar or dates. If using dates, dice the pitted dates and soak them in warm water until they soften. Blend the dates into a paste.
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Imli Chutney | Tamarind Chutney
Equipment
- 1 bowl
- 1 fine mesh seive
- 1 pan
Ingredients
- 1 cup tamarind
- 1 cup jaggery
- 1 1/2 cups water
- 1 tsp fennel seeds
- 1 tsp fennel powder
- 1 tsp cumin powder
- 1/4 tsp red chili powder
- 1/4 tsp asafoetida (hing powder)
- 1 tsp dry ginger powder
- 1/4 tsp black salt
- 1/4 tsp regular salt
Instructions
Preparation
- Soak the tamarind in warm water for about 30 minutes.1 cup tamarind, 1 1/2 cups water
- Squeeze and extract the pulp, removing any seeds or fibers.
Cooking
- In a saucepan, combine tamarind pulp and cook till the raw smell disappears.1 cup jaggery
- Add jaggery and cook on medium heat, stirring continuously until the jaggery dissolves.
- Add fennel seeds, fennel powder, cumin powder, dry ginger powder, red chili powder, asafoetida (hing powder), black salt, and regular salt to the mixture.1 tsp fennel seeds, 1 tsp fennel powder, 1 tsp cumin powder, 1/4 tsp red chili powder, 1/4 tsp asafoetida (hing powder), 1 tsp dry ginger powder, 1/4 tsp black salt, 1/4 tsp regular salt
- Adjust the consistency by adding water as needed. It should be thick yet pourable.
- For a smoother texture, you can strain the chutney to remove any remaining fibers or particles.
- Allow the chutney to cool completely. It will thicken further as it cools.
- Store in airtight containers in the refrigerator. It can be kept for a few weeks.
Video
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