Imli chutney

Share Button


Preparation Time : soaking of tamarind over night + 15 minutes

Cooking Time : 1 hour

Serving : 20 members


Imli chutney , a dark deep maroon  colored gooey mass of lip smacking accomplishment that helps to create a magic when served with anything and everything . As a kid , when at any chat counter or shop used to wonder what was in this sweet chutney as we call it . I always ask for more of sweet chutney :-)) . When I started cooking , I came up with a sweet chutney recipe with dates , tamarind , black salt , cumin and chilli powder which use to taste close to what is served at all the chat shops . I did religiously follow that recipe till a few months back until I came across this recipe which was shared by my fellow home chef mubeen Sulthana . The day she shared this recipe had a sack of tamarind from our farm at home . Immediately gave it a try adding a few more ingredients with my twist to the chutney but keeping it simple not over complicating it as well .  I ended up with 4 jars of imli chutney ( I wanted just 2 ) . No complaints as I saved 2 for myself and the other 2 were packed of to my daughters place . This imli chutney can be used with any chat items , samosas , dahi wada ( thayir wada ) and at times I use it as a dressing for salads as well with a trademark Indian twist . Tamarinds always bring me nostalgic childhood memories of me eating tamarind pieces dipped in salt . I would eat it non stop resulting with cuts  in the upper skull of my mouth above the tongue . Well now a days I do have imli sweets ( tamarinds coated with sugar crystals ) in my handbag to reach out for when the munchies strike or to chance upon serendipitously when you are rummaging for a pen :-)) .


Tamarind 3 cups soaked in 5 cups of water over night
Vinegar1 teaspoon
Chilli powder2 tablespoons or to taste
Salt to taste
Black salt a pinch
Chat masala 1/4 teaspoon
Pepper powder1/4 teaspoon
Chilli flakes2 teaspoons
Crushed cumin seeds2 teaspoons
Jaggery 3 tablespoons or to taste


  1. Soak tamarind overnight with water and cook for 45 minutes .
  2. Strain the cooked pulp 2 to 3 times very well that there is nothing left in the tamarind .After that discard whatever is left in the strainer.
  3. Cook the tamarind juice again and add vinegar, chilli powder, salt, pepper, chili flakes, crushed cumin , jaggery , black salt and chat masala .
  4. Cook for another 20 minutes or until it thickens on low heat And enjoy.