Sweet Tamarind Chutney aka Imli chutney is a sweet and sour tamarind chutney which a quintessential part of every chaat recipe across India. This recipe is street style Halwai style meethi imli chutney recipe.
This chutney is the heart of Indian chaat recipes. I should have shared this recipe a long time ago. But it's never too late, isn't it. This recipe is the perfect balance of sweet, and sour taste, to make tantalizing chaat. It is also perfectly spiced and is so easy to make.
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This Sweet Tamarind Chutney is
- has a perfect balance of sweet, and tangy flavors, along with beautiful balance of spices.
- can be used in recipes like dahi bhalla, puff pastry samosa chaat, etc
- is vegan and can be gluten-free, by using gluten-free asafetida or skipping asafetida.
- stay good in the refrigerator for weeks, and freezes well too.
This chutney has the most delicious balance of spices, sweet and tangy flavors, and is easily my favorite chutney. I love it so much, and I can pair it with pretty much any foods I am eating!!!
It is also famously known as halwai wali meethi imli chutney or saunth ki chutney.
Ingredients to Make This Chutney
Tamarind - Use seedless tamarind to make this recipe or make sure to remove all the seeds before soaking and grinding it to a paste.
Water -We will use water in 2 parts, one for soaking the pulp, and then while cooking the chutney.
Oil - We will be tempering the chutney in oil, I use peanut oil, you can use any oil of your choice, because it brings out the aroma of spices in the chutney.
Whole Spices - I like to use cumin seeds and fennel seeds for the tempering, along with asafetida. If you want to make this recipe gluten-free add gluten-free asafetida, or skip it.
Ground Spices - We will use Kashmiri red chili powder, garam masala, roasted cumin powder, salt, black salt, ginger powder, and amchur (dry mango powder in this recipe).
Sweeteners - I like to use both jaggery powder and sugar to make this recipe, as it gives a beautiful glossy finish, and depth of flavor to this recipe.
Optional add-ins - I like to make this chutney this way, but there are a few ingredients that you can add to this chutney if you may wish.
- You can add freshly grounded black cardamom, because it adds a beautiful floral aroma to the chutney.
- Melon seeds are generally added to this chutney.
- You can soak 3-4 Medjool dates, along with tamarind, and then make a pulp of dates and tamarind to make this chutney.
Serving Suggestions
Adjust the consistency of the chutney as you like. If you like thick chutney add a little less water than recommended or simmer it for longer. The chutney thickens more as it cools.
This chutney is so good with all kinds of Indian chaats, appetizers, and snacks.
Serve it on the side, of Rajasthani Pyaaz ki Kachoris and Methi na Gota
Drizzle it generously on Pani puri, Dahi Vadas and Samosa Chaat.
Slather it on Vada Pavs too!!
Storage Instructions
You can store the chutney in the refrigerator in an air-tight jar, for at least 3-4 weeks. Make sure every time you use the chutney, you use a clean and dry spoon to scoop the chutney out of the container.
I also like to freeze the chutney and it stays well for up to 6 months.
Step-by-Step Recipe
- 1. In a cup add seedless tamarind. To this add hot water and soak it for at least 30 minutes.
- 2. Once, the tamarind is soaked, using your hands squeeze the pulp, and check if there are any seeds of tamarind, if yes, take them out and discard them.
- 3. Now add the softened tamarind, along with soaked water in a blender jar. Blitz until pureed.
- 4. Place a fine mesh strainer over a bowl, and transfer the prepared tamarind pulp on to the strainer and strain it. Leave it aside.
- 5. Now in a heavy bottom pot, add oil. Once hot add cumin seeds, fennel seeds and asafetida.
- 6. Once the cumin seeds splutter, add the prepared tamarind pulp, along with 1 cup of water.
- 7. To this add jaggery powder, sugar, salt, black salt, cumin powder, Kashmiri red chili powder, garam masala and amchur (dry mango powder).
- 8. Mix everything well, and let the chutney simmer on a low flame.
- 9. The sugar naturally acts as a preservative for the chutney, and it keeps well in the refrigerator for weeks.
- 10. Simmer until the chutney thickens as per the consistency you like.
Expert Tips to Make the Chutney
- The chutney recipe is quite easy to follow.
- Make sure to remove all the tamarind seeds before blitzing the tamarind pulp. The tamarind seeds will add bitterness and will ruin the taste of the chutney.
- The tamarind naturally has a lot of fibrous strands, so make sure you strain it, after extracting the tamarind pulp.
- Cook the chutney on a low flame, until it thickens.
- You can use cayenne pepper to the chutney if you like the chutney spicy.
- Use a clean and dry spoon to increase the longevity of the chutney's shelf life.
More Chutney Recipes from the Blog
Sweet Tamarind Chutney | Sweet Imli Chutney
These nutrional values are automatically generated. Use them for estimation only.
Equipment
- 1 Blender
- 1 Bowl
- 1 Strainer
- 1 Heavy Bottom Pan
Ingredients
- 100 gms Tamarind
- 2 Cups Water We will use water in 2 parts of the recipe 1 cup each.
- 1 Tablespoon Oil
- ½ Teaspoon Cumin Seeds
- ½ Teaspoon Fennel Seeds
- ⅛ Teaspoon Asafetida
- 1 Cup Jaggery
- ½ Cup Sugar
- 1 Teaspoon Kashmiri Red Chili Powder
- ¼ Teaspoon Garam Masala
- ½ Teaspoon Cumin Powder
- ½ Teaspoon Ginger Powder
- ¼ Teaspoon Dry Mango Powder
- ½ Teaspoon Black Salt
- ½ Teaspoon Salt
Instructions
- In a cup add seedless tamarind. To this add hot water and soak it for up atleast 30 minutes.
- Once, the tamarind is soaked, using your hands squeeze the pulp, and check if there are any seeds of tamarind, if yes, take them out and discard them.
- Now add the softened tamarind, along with soaked water in a blender jar. Blitz until pureed.
- Place a fine mesh strainer over a bowl, and transfer the prepared tamarind pulp on to the strainer and strain it. Leave it aside.
- Now in a heavy bottom pot, add oil. Once hot add cumin seeds, fennel seeds and asafetida.
- Once the cumin seeds splutter, add the prepared tamarind pulp, along with 1 cup of water.
- To this add jaggery powder, sugar, salt, black salt, cumin powder, Kashmiri red chili powder, garam masala and amchur (dry mango powder). 8. Mix everything well, and let the chutney simmer on a low flame.
- The sugar naturally acts as a preservative for the chutney, and it keeps well in the refrigerator for weeks.
- Simmer until the chutney thickens as per the consistency you like.
Notes
- Make sure to remove all the tamarind seeds before blitzing the tamarind pulp. The tamarind seeds will add bitterness and will ruin the taste of the chutney.
- The tamarind naturally has a lot of fibrous strands, so make sure you strain it, after extracting the tamarind pulp.
- Cook the chutney on a low flame, until it thickens.
- You can use cayenne pepper to the chutney if you like the chutney spicy.
- Use a clean and dry spoon to increase the longevity of the chutney's shelf life.
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