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Imli Chutney Recipe (Indian Tamarind Chutney)
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Imli Chutney Recipe (Indian Tamarind Chutney)

Tamarind Chutney (also referred to as Imli Chutney) is a sweet and tangy condiment originating from the North Indian cuisine. It is made by simmering tamarind pulp with jaggery, spices and dry ginger powder, creating a smooth, flavorful sauce that is commonly drizzled over chaats, snacks and fried delicacies. Since dried ginger powder is used this chutney it is also called Saunth Chutney.

Prep Time
4 hrs
Cook Time
12 mins
Total Time
4 hrs 12 mins
Servings: 1 small bowl
Calories: 752 kcal
Course: Side Dish
Cuisine: Indian

Ingredients

  • ½ cup tamarind - tightly packed (imli), preferably without seeds
  • 1.75 cups water or add as required
  • ½ teaspoon cumin seeds
  • ½ teaspoon ground ginger saunth powder, powder
  • 1 pinch asafoetida (hing)
  • ¼ teaspoon red chili powder or cayenne pepper
  • ½ cup jaggery or as required - adjust as per your taste, chopped
  • 1 teaspoon neutral cooking oil any neutral tasting oil, generic cooking oil
  • salt as required

Instructions

Making tamarind pulp
    Cup of Yum
  1. Soak tamarind in water overnight or for 4 to 5 hours in a small bowl or pan. You can rinse the tamarind prior to soaking it.
  2. After the tamarind have softened, the pulp can be made. With clean fingers, squeeze, press and extract he pulp from the tamarind in the same bowl or pan containing the water.
  3. Strain the pulp if you prefer and set it aside. Remember to remove the seeds if any and trash them.
Making imli chutney
  1. Heat oil in a small frying pan.
  2. Lower the heat and add cumin seeds. Let them crackle.
  3. Next add ginger powder, red chili powder, asafoetida.
  4. Stir to mix the ground spices and add the strained tamarind pulp. Cook for 2 to 3 mins.
  5. Add the jaggery and salt and cook for 4 to 5 minutes or more until the consistency thickens.
  6. Let the Imli Chutney cool.
  7. When cooled, store the Tamarind Chutney in an air-tight dry jar or container. Refrigerate and serve whenever required with chaat or snacks.

Notes

  • Storage: You can easily store this tamarind chutney for about a week. You can even freeze it to last longer for a few months. Simply thaw before using.
  • Consistency: You can change the consistency of the chutney as per your choice. Simply alter the amount of water (while soaking the tamarind) and make the imli chutney slightly thin or thick as per your requirements.
  • Quality: Use fresh ingredients. Do not use aged tamarind as the taste of the chutney will be different and the color will be very dark.
  • Scaling: This recipe can be doubled or tripled to make for a big batch.
  • Gluten-free option: For a gluten-free sauce, skip asafoetida.
  • Storage: You can easily store this tamarind chutney for about a week. You can even freeze it to last longer for a few months. Simply thaw before using.

Nutrition Information

Calories 752kcal (38%) Carbohydrates 177g (59%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.3g (2%) Monounsaturated Fat 4g (20%) Sodium 1227mg (51%) Potassium 791mg (17%) Fiber 7g (28%) Sugar 147g (294%) Vitamin A 199IU (4%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 0.2mg Vitamin B3 (Niacin) 3mg Vitamin B6 0.1mg Vitamin C 4mg (4%) Vitamin E 2mg Vitamin K 4µg Calcium 153mg (15%) Vitamin B9 (Folate) 17µg Iron 5mg (28%) Magnesium 121mg (30%) Phosphorus 143mg Zinc 0.3mg

Nutrition Facts

Serving: 1 small bowl

Amount Per Serving

Calories 752

% Daily Value*

Calories 752kcal 38%
Carbohydrates 177g 59%
Protein 4g 8%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 4g 20%
Sodium 1227mg 51%
Potassium 791mg 17%
Fiber 7g 28%
Sugar 147g 294%
Vitamin A 199IU 4%
Vitamin B1 (Thiamine) 1mg
Vitamin B2 (Riboflavin) 0.2mg
Vitamin B3 (Niacin) 3mg
Vitamin B6 0.1mg
Vitamin C 4mg 4%
Vitamin E 2mg
Vitamin K 4µg
Calcium 153mg 15%
Vitamin B9 (Folate) 17µg
Iron 5mg 28%
Magnesium 121mg 30%
Phosphorus 143mg
Zinc 0.3mg

* Percent Daily Values are based on a 2,000 calorie diet.