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, ginger powder, cumin powder, red chili powder & salt, and your chutney will be ready in mins. You can also use brown sugar or white sugar instead of jaggery powder.

Course: Sides

Cuisine: North Indian

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

Servings: yields one cup


  1. Seedless Imli (Tamarind) – 1/2 cup
  2. Red Chili Powder – 1/2 tsp
  3. Cumin Powder – 1/2 tsp
  4. Ginger Powder – 1/2 tsp
  5. Jaggery Powder – 3/4 cup
  6. Water – 2 cups
  7. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Imli Chutney:

  1. Add water and imli in a pan. Bring it to boil and cook on low flame for about 10 mins. Turn off the flame and let it cool down
  2. Mash tamarind in the water with your hands or a spoon and then strain it through a sieve. Press tamarind pulp with the help of a spoon while straining to get the most out of it
  3. Transfer the pulp into a pan. Add red chilli powder, cumin powder, ginger powder, jaggery powder and salt
  4. Cook on low flame for 2-3 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 about 15 days.


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