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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. 
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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


  • 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


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.



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. 


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. 


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