Imli Chutney
Sweet, tangy and gently spiced, this classic tamarind chutney brings a deep fruity sharpness to chaat, pakora and snacks. It cooks down into a smooth, glossy chutney that keeps well in the fridge for easy meals.
For 8 servings
- prep · ~20 min
Soak the tamarind.
Place the tamarind in a bowl with 1 cup water and let it soak until soft enough to mash easily.
TIPWarm water helps the tamarind soften faster and makes the pulp easier to extract. - mix · ~5 min
Extract the tamarind pulp.
1.Mash the soaked tamarind well with your fingers.2.Add the remaining 1 cup water and mix again.3.Strain through a sieve, pressing to collect all the pulp.4.Discard the fibers and any hard bits left behind. - boil · ~8 min
Cook the chutney base.
1.Pour the tamarind pulp into a small pan over medium heat.2.Add jaggery and stir until it melts fully.3.Add roasted cumin powder, red chili powder, dry ginger powder, black salt and salt.4.Bring it to a gentle boil, stirring now and then. - simmer · ~12 min
Simmer until slightly thick.
Lower the heat and simmer until the chutney turns glossy and coats the spoon lightly. It will thicken a little more as it cools.
TIPDo not cook it too thick in the pan, or it will set heavily after cooling. - rest · ~15 min
Cool the chutney.
Take the pan off the heat and let the chutney cool to room temperature before serving or storing.
- serve
Serve or refrigerate the imli chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use warm water for soaking so the tamarind softens faster and releases more pulp.
- 2Press the soaked tamarind firmly through the sieve to extract maximum body without stringy fibers.
- 3Keep the simmer gentle once jaggery is added; a hard boil can make the chutney taste slightly harsh.
- 4Stop cooking when it just coats the spoon lightly, because it thickens noticeably as it cools.
- 5If the chutney turns too thick after chilling, loosen it with a spoonful of warm water and whisk smooth.
- 6Cool completely before bottling to avoid condensation, which can thin the chutney and shorten fridge life.
Adapt it for your goals.
Saunth-style
Increase the dry ginger slightly for a warmer, more traditional North Indian chaat chutney profile.
spicierSpicier
Add a little more red chili powder for a sharper kick that stands up well to samosa, pakora and dahi chaat.
date sweetenedDate-sweetened
Replace part of the jaggery with soft dates for a thicker, fruitier chutney with rounded sweetness.
jaggery freeJaggery-free
Use sugar instead of jaggery if needed; the chutney will be cleaner and lighter in flavor but still balanced.
Why this is on our healthy list.
Digestive Spice Support
Roasted cumin, dry ginger and black salt are traditionally used to add digestive warmth and savory depth to chutneys.
Tamarind-Based Tang
Tamarind brings intense sour-fruity flavor, so a small amount of chutney can brighten snacks and chaat without needing rich sauces.
Less Processed Sweetener Option
Jaggery provides sweetness with a deeper, more complex taste than refined sugar, helping balance tamarind naturally.
Frequently asked questions
It should lightly coat the back of a spoon and look glossy. Do not reduce it too much in the pan, because it thickens further as it cools.
