Name: Sweet Tamarind Chutney- Imli Chutney
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/2 cup tamarind (tightly packed, deseeded); 1/2 cup dates (tightly packed); 2 tablespoons raisins; 1/2 cup jaggery (grated, tightly packed); 15 red chilies (dried); 1 teaspoon roasted cumin seeds; 1/2 teaspoon saunf powder (fennel powder); 1/2 teaspoon dry ginger powder; 1/2 teaspoon roasted coriander powder; 1 teaspoon black salt

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Tamarind chutney or imli chutney is a tasty Indian condiment or chutney recipe. It is made of tamarind, dates, chilies, jaggery and few spices. It has an addictive sweet and sour taste with mild heat.

This tamarind chutney is used for making many Indian chaat recipes and also served with snacks like samosa, batata vada, mirchi vada etc. Vegan and gluten free.

For more Indian condiments and chutneys please check green chutney, momos chutney, onion raita recipes.

sweet tamarind chutney or imli chutney served with samosa

Sweet tamarind chutney or khatti meeti imli ki chutney is one of the most popular Indian condiments most commonly made in north India.

It is the key ingredient in many chaat recipes like bhel puri, pani puri and also as dip for many snacks and even breakfasts!

It is easy to make tamarind chutney at home and all you need are few basic spices and ingredients. Here is my detailed step by step recipe to make imli chutney along with tips and variations.

Table Of Contents

About This Recipe

Tamarind chutney is a sweet and sour Indian condiment made with tamarind and jaggery as base. Dried red chilies are added for heat and some whole spices for flavor.

I always add some dates and raisins to this chutney. It adds so much flavor and nice sweet taste. They are optional though.

I am big fan of homemade condiments and I always have a jar of tamarind chutney handy for making quick chaats for my kid. Once prepared you can store this chutney easily for months. You can use this chutney is many ways.

Now there are many ways to make imli chutney. The spices added varies from place to place. In some recipes saunth or dry ginger powder alone is used and this chutney is also known as saunth chutney.

Usually it takes lot of time to make tamarind chutney as we have to cook tamarind until turns soft and reduces. But here I have made this chutney in an instant pot so it gets ready in less than 30 minutes. You can also use a pressure cooker for this.

I usually use equal amounts of tamarind, jaggery and dates for this recipe. That is 1/2 cup each is what I use. You can vary the proportions as you like. If you want a sourer chutney reduce jaggery, for sweeter chutney reduce tamarind. See variations for details.

Having a jar of this imli chutney is really handy. You will love this chutney made with my recipe. It is

super easy to make

has sweet and sour taste

made with simple ingredients

vegan and gluten free

best dip for snacks and appetizers

How To Make Tamarind Chutney Recipe

Preparation

First of all soak 1/4 cup tightly packed deseeded dates and 2 tablespoons black raisins in 1 cup warm water for 15 minutes.

Drain excess water and set aside.

Pick 12-15 dried red chilies and remove the stalk.

Making Imli Chutney

Now you can use a pressure cooker or instant pot for this recipe. I used instant pot.

Place the steel insert inside your instant pot and add tightly packed 1/2 cup tamarind. Use deseeded ones or be sure to remove the seeds. Also add 1/2 cup grated jaggery, soft dates, raisins and the red chilies. Add 1/2 cup water. Do not add more water as jaggery will leave out some water. Close the instant pot. Set timer for 10 minutes in manual or pressure cook mode with pressure valve sealed.

If using pressure cook cook for 4 whistles in medium heat.

ingredients for sweet tamarind chutney in instant pot with water

Let the pressure release on its own, Drain the cooked ingredients using a colander and retain the water in the same pot.

cooked tamarind, chilies and dates for imli chutney

Transfer the cooked tamarind mixture to a mixer grinder jar or blender and add 1 teaspoon cumin seeds, 1/2 teaspoon each – dry ginger powder, roasted coriander powder or seeds, roasted saunf or fennel seeds, 1 teaspoon black salt or kala namak.

cooked tamarind, dates and spices in mixer grinder jar

Grind to a very smooth paste. Return the spiced tamarind paste or to the same pot we used for pressure cooking. Mix well with the remaining water. If the consistency is very thick you can add more water around 1/2 cup.

Press saute mode and simmer for 6-7 minutes. On stove top also you can simmer for around 7-8 minutes.

Once done, switch off the IP and let the chutney cool down well. Transfer to a clean jar and refrigerate. Use sweet chutney as required. Check serving ideas and uses.

How To Make Imli Chutney In A Pan?

To make this recipe on stovetop you will need a heavy pan with a lid.

Add 1 cups water to a heavy pan.

To that add 1/2 cup tightly packed tamarind, 1/2 cup soft deseeded dates, 12-15 dry red chillies, and 1/2 cup grated jaggery. Mix well and let the jaggery dissolve in water.

Cover the pan and cook in medium heat for 15-20 minutes or until the tamarind turns completely soft.

Drain and grind the cooked ingredients to a smooth paste along with spices.

Return to the pan and simmer for 5-6 minutes with some water if needed to adjust consistency.

Let cool and store in clean jar.

How To Store Imli Chutney?

Once done let the chutney cool down thoroughly. Transfer to a clean dry jar with airtight lid.

As this condiment is made with tamarind or imli, it keeps well for 2-3 months easily. Just use a clean dry spoon to remove as required.

Serving Suggestions & Uses

This chutney is very widely used in many chaat and snack recipes. You can add this in

ragda patties,

dilute in water and use as sweet pani for pani puri

masala puri etc.

You can also serve tamarind chutney as dip along with green chutney with snacks like batata vada, mirchi bajji, mirchi bada, bread pakora, aloo tikki.

Pro Tips To Make Sweet Chutney

Tamarind– Use good quality aged imli for best tamarind flavor. If you do not have imli, use 1/4 cup store bought tamarind pulp or paste.

Consistency– Do not make this chutney very thick as it will thicken considerably in refrigerator. The consistency should be pourable for adding in chaat and bit a more thick for serving as dip. If the chutney becomes too thick, add few tablespoons hot water to the required quantity and mix.

Scaling up– the recipe can be doubled or tripled or even halved.

Frequently Asked Questions

What if dried tamarind is not available?

Dried imli is a staple in most of the Indian kitchens. Outside India in countries like United States or UK you can get in Indian stores. If it is not available you can easily use the readymade paste or pulp. Use 1/4 cup tamarind paste for this recipe.

Is it vegan and gluten free?

Yes this recipe of tamarind chutney is naturally vegan and gluten free. You can however add pinch of hing or asafeotida if you like in this recipe.

Which tamarind is best for this chutney?

I usually buy aged tamarind for all my recipes. It has balanced sourness, not overly sour, gives a nice color and you can use less. So use aged ones if possible for this tamarind sauce recipe.

If using seedless tamarind, make sure they are from a trusted source to ensure hygiene.

Can I use sugar instead 0f jaggery?

Yes but the flavor will be different.

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Sweet Tamarind chutney (Imli Chutney)