Imli Chutney / Tamarind Chutney

One of the most important side dish for many Indian snacks. Easy to make. Everyone relishes the sweet and sour taste.

Course: Sides

Cuisine: Indian

Time: Preparation – 5 mins, Cooking –  15 mins, Total – 20 mins

Servings: 7-8


  1. Tamarind (Imli, seedless) – 1/2 cup
  2. Water – 1 1/2 – 2 cups
  3. Red Chilli powder – 1/2 tsp
  4. Cumin powder – 1/2 tsp
  5. Ginger powder – 1/2 tsp
  6. Jaggery – 3/4 cup (or sugar – 3 tbsp)
  7. Salt to taste

PS: 1 Cup = 250 ML

How to make Imli Chutney:

  1. Add 1 1/2 cups of water and imli in a pan. Bring it to boil
  2. Cook on medium-low flame for 8-10 mins
  3. Turn off the flame and let it cool down
  4. Mash tamarind in the water. Strain it through a strainer
  5. Press the tamarind with the help of a spoon while straining to get the most pulp
  6. Transfer the pulp into a pan. Add red chilli powder, cumin powder, ginger powder, sugar or jaggery, salt and 1/2 cup water (if required, depends on thickness you want)
  7. Cook on low flame for 4-5 mins
  8. Turn off the flame. Let it cool down
  9. Your Imli Chutney is ready. Serve it with pakora, cheela, sandwich, etc
  10. Transfer it to an air tight container and store it in refrigerator. It’ll remain good for a month.

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