• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Tasty Curry
  • Recipe Index
  • Recipes
    • Appetizers and Snacks
    • Lunch and Dinner
    • Breakfast and Brunch Recipes
    • Indian Recipes
      • Indian Chinese Recipes
      • Indian Cooking Basics
      • Indian desserts
      • Indian Main Course
      • Breads
      • Chutneys Pickles and Condiments
    • Air Fryer Recipes
    • One Pot Meals
    • Instant Pot Recipes
    • Salad Recipes
    • Sandwich Recipes
    • Soup Recipes
    • International Recipes
      • Dessert Recipes
      • Italian Recipes
      • Mediterranean Recipes
  • About Rekha
  • Meal Plans
menu icon
go to homepage
  • Recipe Index
  • Recipes
    • Appetizers and Snacks
    • Lunch and Dinner
    • Breakfast and Brunch Recipes
    • Indian Recipes
      • Indian Chinese Recipes
      • Indian Cooking Basics
      • Indian desserts
      • Indian Main Course
      • Breads
      • Chutneys Pickles and Condiments
    • Air Fryer Recipes
    • One Pot Meals
    • Instant Pot Recipes
    • Salad Recipes
    • Sandwich Recipes
    • Soup Recipes
    • International Recipes
      • Dessert Recipes
      • Italian Recipes
      • Mediterranean Recipes
  • About Rekha
  • Meal Plans
  • connect with me

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Recipes
      • Appetizers and Snacks
      • Lunch and Dinner
      • Breakfast and Brunch Recipes
      • Indian Recipes
        • Indian Chinese Recipes
        • Indian Cooking Basics
        • Indian desserts
        • Indian Main Course
        • Breads
        • Chutneys Pickles and Condiments
      • Air Fryer Recipes
      • One Pot Meals
      • Instant Pot Recipes
      • Salad Recipes
      • Sandwich Recipes
      • Soup Recipes
      • International Recipes
        • Dessert Recipes
        • Italian Recipes
        • Mediterranean Recipes
    • About Rekha
    • Meal Plans
  • connect with me

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Chutneys Pickles and Condiments

    Tamarind Chutney Recipe 

    Nov 25, 2021 Modified: Nov 24, 2021 by Rekha Kakkar This post may contain affiliate links ·

    5 shares
    • Facebook
    • Twitter
    • WhatsApp
    Jump to Recipe Jump to Video

    Easy Tamarind chutney recipe to make spiced, sweet and tangy with tamarind jaggery and a few spices. This chutney is a staple to serve with all kinds of Indian chaat and fried snacks like samosa tikki dahi bhalla bhel puri etc. Tamarind chutney is also known as Imli ki chutney or Saunth. 

    tamarind chutney

    I am sharing with you here my tried and tested recipe of tamarind chutney which I have been making for years. This tastes finger-licking good. You require minimal ingredients and I am also sharing substitutions and shortcuts to make it super quick.

    This chutney is also known as saunth because the dry ginger powder is one of the main flavours added to it. In Hindi, dry powder is known as saunth that is why this tamarind sauce is also known as chutney saunth.

    Jump to:
    • Why We Love this chutney/sauce
    • Tamarind chutney Ingredients 
    • How to Make Tamarind chutney - Steps
    • Recipe Notes and Expert Tips
    • Serving Suggestions
    • Storage 
    • More Indian Chutney Recipes
    • Watch Video
    • 📖 Recipe

    Why We Love this chutney/sauce

    • Easy to make.
    • For the taste and balance of sweet, spicy and sour.
    • So many uses, you can use it in chaats as well as a dipping sauce for snacks.

    Tamarind chutney Ingredients 

    This sauce is made of the below-mentioned ingredients:

    Tamarind: The main ingredient for this chutney. Tamarind is pods that contain slightly sweet and sour pulp. You can use regular tamarind or seedless tamarind. If you do not have the time it is okay to use the shortcut and use tamarind paste or tamarind concentrate.

    Jaggery or sugar: To balance the tartness of tamarind and sweeten the recipe, jaggery or sugar is used. You can add jaggery(gud) or jaggery powder(shakkar). Both taste good. I use the one that is available at home. Jaggery is Indian unrefined sugar made from sugarcane juice or palm tree sap. If you can’t find both you may use sugar only. It tastes slightly different but still very good. 

    Spices: Cumin powder, black salt, ginger powder and red chilli powder. I have kept the spices to the minimum but these add an earthiness and are mildly hot. 

    How to Make Tamarind chutney - Steps

    Tamarind chutney step by step 1-2-3-4

    First, soak the tamarind in 2 cups of hot water for 20-25 minutes.

    After that, using your hands rub the soaked tamarind in water and squeeze the tamarind pulp.

    Strain the pulp with a mesh strainer and keep this aside.

    If you are using tamarind paste skip all of the above steps and start from the below mentioned step.

    In a pan add tamarind paste along with ½ cup water.

    Tamarind chutney step by step 3-4-5-6

    Now add jaggery powder, dry ginger powder, rock salt, cumin powder and mix everything well.

    Allow it to simmer for a few minutes till the sauce starts to thicken. 

    Switch off the heat this will thicken further when it is cooled.

    When cooled you can store it in a clean glass container in a refrigerator, and use it as required. 

    Recipe Notes and Expert Tips

    • Consistency: The consistency of the chutney is thick but of pourable consistency. If you want a more thick chutney you can reduce the amount of water or cook it a little more to reduce it.
    • Jaggery Substitute: If you can not find jaggery you can use simple table sugar or brown sugar. 
    • Tamarind Substitute: You can find Dried tamarind in India or Indian stores if you live outside India. But if you can’t find dried tamarind then use either tamarind paste or concentrate. But taste the paste before as most of the time it contains salt so you need to adjust the quantity of added salt while cooking the sauce.
    • Red chilli powder can be substituted for cayenne pepper.

    Serving Suggestions

    This chutney is a staple and is mostly served with Indian appetizers and chaat. Tamarind chutney is served as a topping or as a dipping sauce.

    Toppings: You can use this sauce as a topping for chaat snacks like dahi bhalla, sev puri, aloo tikki, samosa, bhel puri , Vada pav, Batata Vada or any other chaat snack.

    Dipping Sauce: As a dipping sauce you can serve this imli chutney with pakora, samosa, cutlets and many other fried snacks. 

    Storage 

    Once cooled you can store the tamarind sauce in a clean glass container in a refrigerator, and use it as required. It stays good for 4-5 months inside the refrigerator. Just make sure to use a clean and dry spoon for taking out the chutney or pour it out.

    You can double the quantity and make a big batch as it freezes well and you can freeze it. 

    More Indian Chutney Recipes

    • Green Chutney for Chaat 

    • Tomato Chutney

    • Coconut Chutney

    • Pudina Chutney/Mint Sauce

    Watch Video

    If You like this recipe and made it Please rate the recipe. It helps us to reach more people. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

    📖 Recipe

    tamarind chutney

    Tamarind Chutney or Imli Chutney

    Easy Tamarind chutney recipe to make spiced, sweet and tangy with tamarind jaggery and a few spices. This chutney is a staple to serve with all kinds of Indian chaat and fried snacks like samosa tikki dahi bhalla bhel puri etc. Tamarind chutney is also known as Imli ki chutney or Saunth. 
    5 from 1 vote
    Print Pin Rate
    Course: accompanimemnts
    Cuisine: indian cuisine
    Keyword: chutney, red sauce, saunth, tamarind chutney, tamarind sauce
    Prep Time: 5 minutes
    Cook Time: 8 minutes
    Soaking time: 20 minutes
    Servings: 10 Servings
    Calories: 31kcal
    Author: Rekha Kakkar

    Equipment

    • Non-Stick Pan (US)

    Ingredients

    • ½ cup tamarind – tightly packed imli
    • 2 cups water or add as required
    • 1 teaspoon ground ginger powder saunth powder
    • ½ teaspoon red chilli powder
    • 3 tablespoons jaggery powder
    • rock salt sendha namak

    Instructions

    How to Make Tamarind chutney

    • First, soak the tamarind in 2 cups of hot water for 20-25 minutes.
    • After that, using your hands rub the soaked tamarind in water and squeeze the tamarind pulp.
    • Strain the pulp with a mesh strainer and keep this aside.
    • If you are using tamarind paste skip all of the above steps and start from the below mentioned step.
    • In a pan add tamarind paste along with ½ cup water.
    • Now add jaggery powder, dry ginger powder, black salt, cumin powder and mix everything well.
    • Allow it to simmer for a few minutes till the sauce starts to thicken.
    • Switch off the heat this will thicken further when it is cooled.
    • When cooled you can store it in a clean glass container in a refrigerator, and use it as required.

    Video

    Notes

    Recipe Notes and Expert Tips

    Consistency: The consistency of the chutney is thick but of pourable consistency. If you want a more thick chutney you can reduce the amount of water or cook it a little more to reduce it.
    Jaggery Substitute: If you can not find jaggery you can use simple table sugar or brown sugar.
    Tamarind Substitute: You can find Dried tamarind in India or Indian store if you live outside India. But if you can’t find dried tamarind then use either tamarind paste or concentrate. But taste the paste before as most of the time it contains salt so you need to adjust the quantity of added salt while cooking the sauce.
    Red chilli powder can be substituted for cayenne pepper.

    Serving Suggestions

    Tamarind chutney is served as a topping or as a dipping sauce. Here’s what to eat with Tamarind chutney. 
    Topping: You can use this sauce as a topping for chaat snacks like dahi bhalla, sev puri, aloo tikki, samosa, bhel puri or any other chaat snack.
    Dipping Sauce: As a dipping sauce you can serve this imli chutney with pakora, samosa, cutlets and many other fried snacks. 

    Storage 

    Once cooled you can store the tamarind sauce in a clean glass container in a refrigerator, and use it as required. It stays good for 4-5 months inside the refrigerator. Just make sure to use a clean and dry spoon for taking out the chutney for pouring out.
    You can double the quantity and make a big batch as it freezes well and you can freeze it. 

    Nutrition

    Calories: 31kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 42mg | Fiber: 1g | Sugar: 7g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

    More Chutneys Pickles and Condiments

    • Homemade Strawberry Jam Recipe
    • Classic Cranberry Sauce Recipe
    • Mango Salsa with Tajin
    • Baba ganoush Recipe
    5 shares
    • Facebook
    • Twitter
    • WhatsApp

    Reader Interactions

    Leave me your feedback here please Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Looking For Something?

    HI! THIS IS REKHA KAKKAR

    Life is complicated so let’s keep our food simple! No this is not a quote from someone else 🙂 this actually sums up my food philosophy and why I started this food blog.

    I am Rekha, I am the Cook, writer, and photographer behind this food blog. Now a YouTuber 

    More about me →

    Popular Today

    • Palak chole Recipe
    • Veggie Rice Recipe for Diabetics
    • Mizeria Salad Recipe 
    • Shirazi Salad Recipe

    Soup Recipes

    • Borscht Recipe
    • Vegetable Weight Loss Soup Recipe - Pressure Cooker
    • Instant Pot Veggie and Quinoa Soup - Pressure Cooker Recipe
    • Instant Pot Broccoli Cheddar Soup 

    Immunity Boosting Teas

    • CFC Tea Recipe - Cumin Coriander Fennel Tea
    • Kadha Recipe|Indian Herbal Drink
    • Cinnamon Tea Recipe
    • Kahwa Tea Recipe - Kashmiri Tea

    Recent Posts

    • Palak chole Recipe
    • Veggie Rice Recipe for Diabetics
    • Mizeria Salad Recipe 
    • Shirazi Salad Recipe
    • Orange and Pomegranate Salad

    Footer

    About

    • Privacy Policy
    • About Rekha
    • Work With Me

    Newsletter

    • Sign Up! for emails and updates

    Follow Along

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases.