Imli Chutney or Tamarind Chutney, 20-Minute Recipe

Imli Chutney or tamarind chutney is a delicious, sweet, and sour chutney. This easy recipe is a show-stopper because it adds flavor, spice, sweetness, and acidity to your favorite meal. Whether you top your chaat with it or add it to your favorite daal, this chutney will be a hit, and you and your whole family will love it.

If you have tried my recipes, you know that I hate long and complicated procedures. What’s more, in the kitchen, I aim to keep things simple! My easy-to-follow, 20-minute imli or tamarind chutney recipe will keep you coming back for more.

About Imli ki Chutney or Tamarind Chutney

Tamarind chutney, sometimes also called sweet tamarind chutney, is a very popular Indian condiment or sauce. Moreover, it is used throughout India and Pakistan to add flavor to chaats, pakoras, samosas, gol gappey, and other favorite snack items.

Street-side cafes or dhabas often serve a variety of sauces alongside their food, and this imli ki chutney is always one of them.

In Asia, the imli or tamarind fruit is common. It has a naturally acidic flavor. The outer hard covering of the fruit is removed and the pulp is used for its tartness. Additionally, you can use the pulp to make this chutney and add it to various dishes while cooking.

Although there are several recipes for imli or tamarind chutney, some using dates or ginger, I always like to keep things simple. My recipe only calls for some basic, readily available ingredients.

Reasons to Love this Recipe

• When I say this is a 20-minute recipe, I mean it! Moreover, if you have presoaked the tamarind, this delicious chutney comes together in under 20 minutes. It’s crazy easy!
• Be aware! You will love the sweet and sour flavor so much that you must keep making more of it! The taste is unique and delicious.
• When coupled with chaat, dahi bhala, samosa, pakora, or any other snack, it hits the flavor right out of the ballpark! It adds the perfect amount of sweetness and tartness.
• My recipe will give you the authentic imli ki chutney—the flavor of India. Besides, there is probably no kitchen in India without a version of this delicious chutney in the fridge!
• Lastly, this recipe is a family favorite and a crowd-pleaser. Serve it at your next dinner party and your guests will ask you for the recipe.

Ingredients

Here is the short and sweet ingredient list for Imli or tamarind chutney.

• Imli or tamarind pulp: This recipe’s main ingredient is the pulp of the tamarind fruit. It is readily available across Asia. Although extracting the pulp can be tricky, I’ll try to keep it easy and explain it later.
• Sugar: Sugar is key to balance the imli’s tart flavor. You can add more or reduce it according to your taste.
• Spices and seasonings: The seasonings and spices are basic. Black salt is essential to give the chutney an authentic taste. The roasted cumin seeds also add an earthy aroma.

For the quantities, please view the recipe card below.

Instructions

Prepare Tamarind Pulp:

First, soak 1 cup of tamarind pods in water for about 30 minutes. This will soften the tough outer shell and make it easier to remove the pulp.

After soaking, gently squeeze, squish, and knead the tamarind pods in the water to extract the pulp. You can also do this step using a potato masher. Strain the mixture to remove any seeds or fibrous bits, leaving a smooth tamarind pulp behind. You can add a little water to make straining easier.

Mix Ingredients:

Combine the freshly prepared tamarind pulp with 4 tablespoons of sugar in a mixing bowl. The sugar’s sweetness balances the tamarind’s tanginess, creating the perfect blend of flavors.

Add 3/4 tablespoons of roasted and crushed cumin powder to the mixture. This adds a warm, earthy aroma and depth of flavor to the chutney.

Next, add a pinch of black salt. Black salt has a unique flavor profile that complements the tanginess of tamarind.

Now, add 3/4 tablespoons of chaat masala, an Indian spice mix that is tangy, salty, and slightly spicy. If you love Indian food, you need chaat masala in your pantry! It adds taste and depth to the chutney, elevating its flavor profile.

Finally, add 1/2 tablespoon of red chili flakes to the chutney for a spicy kick. Adjust the amount according to your spice preference. But remember that the chutney should be a combination of sweet, tangy, and spicy flavors.

Blend Well:

• Next, mix the tamarind pulp with the rest of the ingredients, till it forms a smooth paste.
• If the chutney is too thick for your liking, you can adjust the consistency by adding a little water. On the other hand, if the chutney is too thin, you can simmer it on low heat for a few minutes to reduce and thicken it.

Serve:

• Pour it into a clean serving bowl or jar and keep in the fridge.
• Imli ki chutney pairs well with various Indian snacks and street foods, such as samosas, pakoras, bhel puri, and chaats.
• Serve the chutney with your favorite dishes to add sweet, tangy, and spicy flavors that take the flavor to a whole new level!

And that’s it! You’re done! You can make this simple and delicious chutney following my simple recipe. Adjust the ingredients and seasonings to suit your personal taste, and enjoy this delicious condiment.

Hint: Always, soak the tamarind in hot water to quickly soften the pulp and remove the outer shell.

Wear a pair of disposable gloves if you don’t like using your hands to squeeze the pulp.

Further, you can make a large batch of this chutney and freeze it later.

Equipment

Because this recipe is so simple, the equipment used is basic.

• A large mixing bowl.
• A large spoon.
• Measuring spoons.

Storage

You can store this chutney in a clean, air-tight glass jar in the refrigerator for up to 3 weeks.

Most importantly, it freezes very well too. You can freeze it in an airtight container or Ziploc bag for up to two months.

FAQ

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]: