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Prep Time5 minsCook Time25 minsTotal Time30 mins

Tamarind Chutney has the sourness of tamarind balanced with the sweetness of the jaggery/gur and the mild hotness coming from the dry ginger powder, roasted cumin powder, red chili powder and grounded black pepper. You can make it with dried tamarind as I have mentioned, Soak the tamarind in water, overnight or for 4 to 5 hours. Then with your hands, squeeze the pulp from the tamarind in the same bowl or pan. Strain the pulp and use that. But I got Tamarind pulp directly so using that. Depending on the tartness of the tamarind, you will have to adjust the quantity of water and jaggery.

Finally, you can store this imli ki  Khatti meethi chutney in an air-tight jar in the refrigerator for up to 6 months.

Instructions for How to make Sweet Tamarind Chutney:

  1. In a large pan/ kadai, add 200 gms tamarind pulp and then add 2 cups of water to it.
  2. Then add 450 gms jaggery/Gur to it. Mix well, making sure they are completely engrossed in water. Boil it for 10 mins or till the jaggery melts. Switch off the flame.
  3. Then sieve the prepared mixture.
  4. Again transfer it to the same pan/kadai to cook on low-medium flame.
  5. Then add 1 tsp black salt, 1 tsp Ginger powder (Sonth), 1 tsp freshly roasted cumin powder, 1/2 tsp Garam Masala, 1/2 tsp Red chili powder, 1/4 tsp grounded black pepper and 1/2 tsp or salt to taste.
  6. Cook the chutney till it becomes dense.
  7. Finger licking Sweet Imli chutney is ready, keep it in a bowl, use it instantly if desired or you can fill it in any container and store it in refrigerator and use it for up to 6 months.
Ingredients for Tamarind Chutney:
Directions with step by step pictures:
1
Imli_Chutney_Step1

1. Ingredients Preview. If you have dried imli, then to make tamarind pulp, Soak the tamarind in water, overnight or for 4 to 5 hours. Then with your hands, squeeze the pulp from the tamarind in the same bowl or pan. Strain the pulp and use that.

2
Imli_Chutney_Step2

2. In a large pan/ kadai, add 200 gms tamarind pulp and then add 2 cups of water to it.

3
Imli_Chutney_Step3

3. Then add 450 gms jaggery/Gur to it. Mix well, making sure they are completely engrossed in water. Boil it for 10 mins. & then switch off the flame.

4
Imli_Chutney_Step4

4. Then sieve the prepared pulp.

5
Imli_Chutney_Step5

5. Again transfer it to the same pan/kadai to cook on low-medium flame.

6
Imli_Chutney_Step6

6. Then add 1 tsp black salt, 1 tsp Ginger powder (Sonth), 1 tsp freshly roasted cumin powder, 1/2 tsp Garam Masala, 1/2 tsp Red chili powder, 1/4 tsp grounded black pepper and 1/2 tsp or salt to taste.

7
Imli_Chutney_Step7

7. Cook the chutney till it becomes dense. To check its consistency, pour few drops from spatula, if it falls slow then Chutney has cooked. Let it cool completely. On cooling the chutney becomes more dense.

8
Imli_Chutney_Step8

8. Finger licking Sweet Imli chutney is ready, keep it in a bowl, use it instantly if desired or you can fill it in any container and store it in refrigerator and use it for up to 6 months.

Tips:

  • To make tamarind pulp, Soak the tamarind in water, overnight or for 4 to 5 hours. Then with your hands, squeeze the pulp from the tamarind in the same bowl or pan. Strain the pulp and use that.
  • You can add melon seeds to the chutney.
  • Dilute the chutney as desired just before serving to increase the shelf life. Dilute the chutney especially for Chaat Recipes.
  • You can easily store tamarind chutney in the refrigerator for upto 6 months. 
  • Serve it as a Dipping Sauce with Indian snacks like Masala Puri, Pakoda, Samosa, Kachori etc. or as a Topping/Mixing Sauce for Chaat Recipes like Aloo Chana Chaat, Dahi Phulki Chaat, Dal Pakwan Chaat etc.
Sweet Tamarind Chutney Recipe| Saunth/Sonth Chutney| Imli ki Chutney Recipe
CategoryCuisineDiet, , , , Tags, ,
AuthorNidhi kakkar
Rating

Ingredients

Ingredients for Tamarind Chutney:

Directions

Directions with step by step pictures:
1
Imli_Chutney_Step1

1. Ingredients Preview. If you have dried imli, then to make tamarind pulp, Soak the tamarind in water, overnight or for 4 to 5 hours. Then with your hands, squeeze the pulp from the tamarind in the same bowl or pan. Strain the pulp and use that.

2
Imli_Chutney_Step2

2. In a large pan/ kadai, add 200 gms tamarind pulp and then add 2 cups of water to it.

3
Imli_Chutney_Step3

3. Then add 450 gms jaggery/Gur to it. Mix well, making sure they are completely engrossed in water. Boil it for 10 mins. & then switch off the flame.

4
Imli_Chutney_Step4

4. Then sieve the prepared pulp.

5
Imli_Chutney_Step5

5. Again transfer it to the same pan/kadai to cook on low-medium flame.

6
Imli_Chutney_Step6

6. Then add 1 tsp black salt, 1 tsp Ginger powder (Sonth), 1 tsp freshly roasted cumin powder, 1/2 tsp Garam Masala, 1/2 tsp Red chili powder, 1/4 tsp grounded black pepper and 1/2 tsp or salt to taste.

7
Imli_Chutney_Step7

7. Cook the chutney till it becomes dense. To check its consistency, pour few drops from spatula, if it falls slow then Chutney has cooked. Let it cool completely. On cooling the chutney becomes more dense.

8
Imli_Chutney_Step8

8. Finger licking Sweet Imli chutney is ready, keep it in a bowl, use it instantly if desired or you can fill it in any container and store it in refrigerator and use it for up to 6 months.

Sweet Tamarind Chutney Recipe| Saunth/Sonth Chutney| Imli ki Chutney Recipe
IngredientsDirections