Go Back
imli chutney recipe featured image

Imli Chutney | Tamarind Chutney

Imli Chutney is a delightful combination of sweet, spicy, and tangy flavors. Enjoy your homemade Tamarind Chutney with snacks, chaats, or as a flavorful addition to various dishes!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 500 ml
Course: Side Dish
Cuisine: Indian
Ingredients Equipment Method Video

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

Equipment

  • 1 bowl
  • 1 fine mesh seive
  • 1 pan

Method
 

Preparation
  1. Soak the tamarind in warm water for about 30 minutes.
    1 cup tamarind, 1 1/2 cups water
  2. Squeeze and extract the pulp, removing any seeds or fibers.
Cooking
  1. In a saucepan, combine tamarind pulp and cook till the raw smell disappears.
    1 cup jaggery
  2. Add jaggery and cook on medium heat, stirring continuously until the jaggery dissolves.
  3. 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
  4. Adjust the consistency by adding water as needed. It should be thick yet pourable.
  5. For a smoother texture, you can strain the chutney to remove any remaining fibers or particles.
  6. Allow the chutney to cool completely. It will thicken further as it cools.
  7. Store in airtight containers in the refrigerator. It can be kept for a few weeks.

Video