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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!
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Side Dish
Cuisine Indian
Servings 500 ml

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

Keyword imli chutney, indian side dish, side dish, tamarind chutney