Tamarind Chutney is a sweet and tangy condiment originating from Indian cuisine, made by simmering tamarind pulp with jaggery, spices and dried ginger, creating a smooth, flavorful sauce that is commonly drizzled over chaats, snacks and fried delicacies. Also known as Imli Chutney (‘imli’ is the Hindi word for tamarind) this sauce is quintessential when it comes to Indian chaat or fried snacking scene. I mean you actually can’t imagine any of those scrumptious chaat snacks or Samosa, Pakoda, Kachori, etc. without it!
About Tamarind Chutney Recipe
On this post, I have shared one of the easiest ways of making the simple, basic Tamarind Chutney recipes.
The first recipe is a family recipe and is absolutely finger-licking tasty. We also call this Imli Chutney as ‘saunth or soonth chutney’ as it is spiced with dried ginger powder.
Dried ginger roots or dried ginger powder is referred to as ‘saunth or soonth’ in Hindi. Hence, the name of this condiment.
Like I said, this Tamarind Chutney is often used in Indian chaat snacks like Dahi Vada, Bhel Puri, Sev Puri, Katori Chaat etc in combination with Green Chutney and Red Garlic Chutney. It is also served as a dipping sauce with samosa, kachori, aloo tikki, pakora and the likes.
We always make this Imli Chutney with dried tamarind which is easily available in India. If you live outside India, then you can purchase it on Amazon, from an Asian or Indian grocery store.
You can use tamarind paste or concentrate as well, for this chutney. Adjust the quantity of water and jaggery, as per the sourness of the paste or concentrate.
The consistency of this Tamarind Chutney is slightly thick with a smooth texture. It has the sourness of tamarind balanced with the sweetness of the jaggery (Indian unrefined sugar made from sugarcane juice) and the earthiness and mild hotness of the dried ginger powder, cumin seeds and red chili powder.
This Imli Chutney can be stored in an air-tight bottle in the refrigerator. It stays good for 4 to 5 months.
Alternative Ingredients
There are a few alternatives that you can use to sweeten or souring this particular Tamarind Chutney. I have mentioned them below:
- Jaggery: Jaggery is unrefined sugar made from sugarcane juice. If you cannot source jaggery, then add sugar. However, with sugar, the taste will be slightly different. You can easily add about ½ cup of sugar. If required, more sugar can be added.
- Tamarind: Dried tamarind is easily available in India. If you don’t have dried tamarind, then use ½ cup of tamarind paste or concentrate. Depending on the tartness of this, you will have to adjust the quantity of water and jaggery.
Step-by-Step Guide
How to make Tamarind Chutney
Make Tamarind Pulp
1. Soak ½ cup tightly packed seedless tamarind in 1.75 cups water overnight or for 4 to 5 hours.
2. With clean fingers, squeeze the pulp from the tamarind in the same bowl or pan containing the water. Strain the pulp if you prefer and set it aside.
Remove the seeds and trash them.
Make Tamarind Chutney
3. Heat 1 teaspoon oil in small pan. Fry ½ teaspoon cumin seeds first. Keep the heat to low.
Add the spice powders – ½ teaspoon dried ginger powder, 1 pinch asafoetida (hing) and ¼ teaspoon red chili powder. Mix well.
4. Next, add the prepared tamarind pulp. Cook for 2 to 3 minutes.
5. Add ½ cup chopped jaggery and salt as required. Mix well and simmer for 4 to 5 minutes or till the consistency thickens.
You could also use ½ cup of jaggery powder.
The consistency of the chutney can be easily altered by using less or more water. So while soaking tamarind you can add slightly less or more water.
6. Once cooled, store the Tamarind Chutney in an air-tight dry jar or container. Refrigerate and serve whenever required.
Serving & Storage Suggestions
You can relish and savor this yum Imli Chutney in a variety of ways. Some of them are as:
- Dipping sauce: Serve this chutney as a side condiment dip with Indian snacks like pakoda, samosa, kachori, Aloo Tikki, etc. In fact, even with potato wedges or French fries, this chutney pairs fabulously.
- Topping or mixing sauce: You can even use it as a topping sauce for chaat snacks like dahi vada, sev puri, pani puri, Dahi Puri, bhel puri or any other similar dishes.
- Storing Chutney: The chutney keeps well for about a week in the refrigreated. You could make a bulk of the chutney by scaling the recipe up and freeze it for a few months. Thaw chutney before using.
Expert Tips
- Quality: Use fresh ingredients. Avoid using aged tamarind as the taste will be very different with aged tamarind and the color will be very dark too.
- Using Tamarind Paste: The chutney can be made with premade store brought tamarind paste. But remember to dilute the paste with water to get the right consistency.
- Consistency: The consistency of this chutney can be changed easily. Simply alter the quantity of water and you can make it slightly thin or thick as per your requirements.
- Gluten free chutney: Skip asafoetida for a gluten-free tamarind sauce.
- Adding Sweeteners: You may need to add more jaggery or sugar depending on the tartness of the tamarind.
- Storage: You can easily store this chutney in the refrigerator for about a week. You can even freeze it to last longer for a couple of months. Simply thaw before using.
- Scaling: This recipe can easily be halved or doubled.
About Tamarind Dates Chutney
I also share a very tasty recipe of this sweet chutney made with dates. This is an again an easy chutney that is made with tamarind, dates and jaggery and tastes so good.
I learnt this tamarind dates chutney in my cooking school and have been following the recipe since then.
This sweet chutney can be used for making chaat items like pani puri, bhel puri, sev puri, aloo tikki and even samosa or pakoras.
It is a one-stop chutney recipe solution for all your chaat and fried savory snacks.
This chutney recipe yields about 1.5 cups of chutney. Make it and store it in the refrigerator in an airtight container. It stays good for about a couple of months.
Ingredients
- ½ cup seedless tamarind – tightly packed (imli)
- 1.75 cups water or add as required
- ½ teaspoon cumin seeds
- ½ teaspoon ground ginger powder (saunth powder)
- 1 pinch asafoetida (hing)
- ¼ teaspoon red chili powder or cayenne pepper
- ½ cup chopped jaggery or as required – adjust as per your taste
- 1 teaspoon oil – any neutral tasting oil
- rock salt (edible and food grade) (sendha namak) or black salt or regular salt as required
Step-by-Step Method
1. In a pan, take the seedless tamarind, seedless dates and water. Cook for about 8 to 9 minutes on a low to medium-low heat. The tamarind and dates should soften.
2. Add powdered or grated jaggery and mix well.
3. Let the jaggery dissolve and the mixture thicken a bit. Add all the spice powders, salt and simmer for 1 to 2 minutes more.
For a flowing and slightly thin chutney, add more water.
4. The chutney mixture is ready now. Let it cool.
5. In a blender or mixer-grinder, pour the entire chutney mixture. Grind or blend the chutney in a grinder till smooth. Add some water if required while blending or grinding.
If you prefer, you can strain the chutney through a strainer. Store the Sweet Tamarind Dates Chutney in airtight bowl or container in the refrigerator.
Add the sweet tangy dates chutney to the chaat or Indian snacks that you make at home. In the pics the chutney is served as well as added to ragda pattice – a popular Mumbai street food.
You can also serve it with chaat snacks like bread pakora, veg cutlet, bread roll, onion pakoda, hara bhara kabab etc.
FAQs
Tamarind Chutney is a flavorful Indian condiment with a perfect balance of sweetness, tanginess, and a hint of spice. It is served with chaats like pani puri, samosa chaat, aloo tikki and dahi vada. It also pairs well with samosas, pakoras, kachoris and parathas. Additionally, it can be used as a dipping sauce or drizzled over snacks to enhance their flavor.
When stored in an airtight container in the refrigerator, Tamarind Chutney can last up to a week. If frozen in small portions, it stays fresh for up to 3 months. To extend its shelf life, make sure to use clean, dry spoons when serving and avoid contamination.
To make the best Tamarind Chutney:
– Use good quality tamarind for a rich, tangy flavor.
– Balance the flavors by adding jaggery or sugar for sweetness, and spices like roasted cumin, dried ginger and black salt for depth.
– Strain the chutney to remove any fiber or tamarind seeds for a smooth consistency.
– Cook it well until slightly thickened; it will continue to thicken as it cools.
– Store properly in a clean, airtight container to retain its freshness.
More Chutney Recipes To Try!
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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 hours
Cook Time 12 minutes
Total Time 4 hours 12 minutes
Prevent your screen from going dark while making the recipe
Making tamarind pulp
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.
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.
Strain the pulp if you prefer and set it aside. Remember to remove the seeds if any and trash them.
Making imli chutney
Heat oil in a small frying pan.
Lower the heat and add cumin seeds. Let them crackle.
Next add ginger powder, red chili powder, asafoetida.
Stir to mix the ground spices and add the strained tamarind pulp. Cook for 2 to 3 mins.
Add the jaggery and salt and cook for 4 to 5 minutes or more until the consistency thickens.
Let the Imli Chutney cool.
When cooled, store the Tamarind Chutney in an air-tight dry jar or container. Refrigerate and serve whenever required with chaat or snacks.
- 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 Facts
Imli Chutney Recipe (Indian Tamarind Chutney)
Amount Per Serving
Calories 752 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 4g
Sodium 1227mg53%
Potassium 791mg23%
Carbohydrates 177g59%
Fiber 7g29%
Sugar 147g163%
Protein 4g8%
Vitamin A 199IU4%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 0.2mg12%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 0.1mg5%
Vitamin C 4mg5%
Vitamin E 2mg13%
Vitamin K 4µg4%
Calcium 153mg15%
Vitamin B9 (Folate) 17µg4%
Iron 5mg28%
Magnesium 121mg30%
Phosphorus 143mg14%
Zinc 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Tamarind Chutney recipe from the blog archives was first published on November 2013.
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