Sweet and Tangy Tamarind Chutney (Imli Chutney)
Khatti meethi imli chutney to add flavor to chaats or other snacks like samosas, pakoras, and more!


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Sweet and Tangy Tamarind Chutney (Imli Chutney)
Course: Dips and SaucesCuisine: Vegan, IndianDifficulty: Easy1.5
Cups20
minutes20
minutes40
minutesKhatti meethi imli chutney to add flavor to chaats or other snacks like samosas, pakoras, and more!
Ingredients
100g tamarind (imli)
3 cups water
100g jaggery
1 Tbsp anardana (dried pomegranate seeds)
½ Tbsp amchur (dry mango powder)
½ tsp black salt
½ tsp red chilli powder
Directions
- Soak tamarind in hot water for at least 20 minutes. Then remove the seeds and add the pulp and water in a blender to blend until smooth.
- Heat a saucepan on medium heat and add the tamarind puree along with the remaining ingredients for the chutney. Mix and bring to a boil, stir, check for sweetness and add more jaggery if required. Turn off the heat when the chutney is thickened. Strain the chutney and let it cool down.
- Serve this chutney with chaats or Indian snacks such as pakoras, dhoklas, and samosas.
- You can batch-make and store the chutney in an airtight jar in the fridge to last for a couple of weeks.
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