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sweet tamarind chutney or imli chutney served with samosa
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Sweet Tamarind Chutney- Imli Chutney

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: condiment
Cuisine: Indian
Keyword: tamarind chutney
Servings: 1 cup
Calories: 1271kcal
Author: Harini


  • 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


  • First of all soak 1/4 cup tightly packed deseeded dates and 2 tablespoons black raisins in 1 cup warm water for 15 minutes.
    dates and raisins soaked in warm water
  • Drain excess water and set aside. Pick 12-15 dried red chilies and remove the stalk.
    red chilies
  • 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.
    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
  • Press saute mode and simmer for 6-7 minutes. On stove top also you can simmer for around 7-8 minutes.
    making tamarind chutney
  • 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.
    simmering imli chutney


Serving: 1cup | Calories: 1271kcal | Carbohydrates: 313g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Sodium: 2429mg | Potassium: 3647mg | Fiber: 24g | Sugar: 252g | Vitamin A: 6469IU | Vitamin C: 976mg | Calcium: 254mg | Iron: 13mg