Imli Chutney | Tamarind Chutney

This is a famous and classic Indian dip or chutney, its sweet & sour in taste and a must for many Indian snacks. To prepare this you’ll need tamarind, jaggery powder and a few spices. You can also use brown sugar or white sugar instead of jaggery powder.

Course: Sides

Cuisine: North Indian

Time: Cooking –  20 mins, Soaking – 20 mins, Total – 40 mins.

Servings: yields about 1.5 cup.


  1. Seedless Tamarind (Imli) – 1/2 cup
  2. Jaggery Powder – 3/4 cup
  3. Red Chili Powder – 1/2 tsp
  4. Cumin Seeds – 1/2 tsp
  5. Fennel Seeds – 1/2 tsp
  6. Roasted Cumin Powder – 1/2 tsp
  7. Ginger Powder – 1/2 tsp
  8. Black Salt – 1/2 tsp
  9. Asafetida – a pinch
  10. Oil – 1 tsp
  11. Salt – 1/2 tsp or as per taste
  12. Water – 2 cups.

PS: 1 Cup = 250 ML.

How to make Imli Chutney:

  1. Boil 1 cup water and soak tamarind for 20 mins. After 20 mins mash the tamarind nicely with your finger tips or a spoon. Now strain it through a sieve, pressing tamarind pulp with the help of a spoon while straining to get the most out of it. Keep aside
  2. Heat oil in a pan. Add cumin seeds and fennel seeds, let it splutter
  3. Add tamarind pulp, asafetida, red chili powder, roasted cumin powder, ginger powder, jaggery powder, black salt and salt. Mix well
  4. Add 1 cup water and bring it to a boil, cook on a low flame for about 10 mins. Turn off the flame and let it cool down
  5. Your Imli Chutney is ready. Transfer it to an air-tight container and store it in the refrigerator, it’ll remain good for up-to 2 months.


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