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Imli Ki Chutney or Tamarind Chutney is a sweet and tangy flavored chutney typically served with Indian chaat recipes. Tamarind chutney is made with tamarind, dates, jaggery and some Indian spices!!
Imli Ki Chutney or Tamarind Chutney is a very popular chutney recipe from Indian Cuisine. It is also referred to as Saunth or Sonth Chutney (Sonth means “dry ginger“),as sonth is one of the spices added to the chutney. This sweet tamarind(imli) chutney is accompanied with many Indian chaat recipes such as Ragda Pattice, Pani Poori, Bhel Poori, Sev Poori, Aloo Tikki, and/or appetizers such as Pakoras (fritters), Samosa, Dahi Vada.
There are few ways you can make this chutney. Traditionally, tamarind chutney is made using tamarind and jaggery. I also like to add some dates for the sweetness and texture, but you can make this without dates also. Some use sugar instead of jaggery, which works just fine. I prefer jaggery for because it adds nice flavor to the chutney. A combination of dates and jaggery gives this chutney a nice balance of flavor and texture.
While making this chutney is very easy, the proportion of ingredients plays a very important role in achieving prefect flavor and texture. A balance of sweet and tangy flavor is what we are looking for in this chutney. Equal amounts of tamarind, jaggery and dates, gives a perfect, well balanced sweet and tangy chutney. I also like to add some dry Indian spices such as black salt (Pink Himalayan salt), roasted cumin powder, red chili powder, dry ginger powder(saunth).
I love to have chutneys at all times in my home, be it sweet chutney or coriander mint chutney. These two chutneys are a must have in my family. These chutneys come in so handy for making a variety of Indian recipes. I love to make this chutney in my Instant Pot, so much easier and quicker than the traditional one. I just add everything into a Instant Pot and its pretty much done. Voila!!!
How to make Tamarind Chutney?
I like to make this chutney in Instant Pot, but you can also make this on a stove top. The best part of making tamarind chutney in a Instant Pot is that it does not require any pre-soaking of ingredients. (Please checkout the recipe for stove top instructions) Add tamarind, jaggery, dates and water into the inner pot of Instant Pot. Close the lid with vent on sealing position. Set Instant Pot to Manual / Pressure cook mode (high) for 10 mins, vent sealed, followed by natural pressure release around 5-10 mins. Mash the chutney with a masher or with your hand. Remove any tamarind seeds before blending the mixture. I like to strain the chutney through a sieve for a smooth consistency, this also helps remove any fiber from the chutney. Add some dry spices black salt (Pink Himalayan salt), roasted cumin powder, red chili powder, dry ginger powder (saunth). Mix well and store it into a air tight container in refrigerator. Enjoy this sweet and tangy tamarind chutney with your favorite recipes 😋
Tips and Tricks
- Equal proportion of tamarind, jaggery and dates give a nice balance of flavors and texture to this chutney.
- I prefer seedless tamarind. If using tamarind with seeds, remove the seeds before blending the mixture.
- Dates are optional, but it gives a nice texture and sweetness to this chutney.
- If using only jaggery, double the quantity of jaggery.
- Yes, you can use only dates if desired for this recipe. Add around 3 times the dates (or as per taste).
- The consistency of this chutney is semi-thick. Adjust the consistency by adding some water for a thinner consistency.
- The tamarind, jaggery and dates may be soaked prior to cooking to speed up the cooking process.
- Dry spices black salt (Pink Himalayan salt), roasted cumin powder, red chili powder, dry ginger powder are four basic spices added to this chutney. Adjust the spice level as per taste.
I like to serve this tamarind chutney with many Indian chaat recipes such as Ragda Pattice, Pani Poori, Bhel Poori, Sev Poori, Aloo Tikki, and/or appetizers such as Pakoras (fritters), Samosa, Dahi Vada.
How to store Tamarind Chutney?
- The tamarind chutney stays fresh for a month into a refrigerator. Store it in a air tight container.
- The chutney freezes well too. You can store this chutney in freezer for upto three months. Defrost it in the refrigerator prior to use.
Tamarind Chutney/Imli Ki Chutney - Instant Pot, Stove Top
- 1/2 cup firmly packed seedless tamarind
- 1/2 cup jaggery powdered or grated
- 15 pitted dates
- 2 cups water
- 1/2 TSP roasted cumin powder
- 1/4 TSP red chili powder as per taste
- 1/2 TSP dry ginger powder
- 1/4 TSP black salt/ pink Himalayan salt
- salt as per taste
Instructions for Instant Pot Cooking:
- Add tamarind, jaggery, dates, and water in the inner pot of Instant Pot. Close the Instant pot and lock the lid. Make sure valve is in "sealing".
- Set Instant Pot on Manual/Pressure Cook mode (higfor 10 mins. Let pressure release naturally, around 10 mins.
- Open the Instant Pot. Turn on saute mode (high).
- Add dry spices - roasted cumin powder, red chili powder, dry ginger powder, black salt and salt to taste. Mix well.
- Let mixture come to a boil, cook for 3-5 mins. Turn off Instant Pot.
- Let the mixture come to a room temperature. Using a hand blender, blend it to a smooth puree.
- Note: You can also blend it in a blender.
- Place the strainer over the bowl. Strain the pulp through the strainer.
- Transfer the chutney into a clean glass airtight container and store it in a refrigerator. Enjoy tamarind chutney with some Indian chaat!!
- The consistency of this chutney is semi-thick. If desired adjust the consistency of the chutney by adding some water for a thinner consistency.
- Adjust the spice level, reduce red chili powder for less spicy chutney.
- If using only jaggery, double the amount of jaggery.
- For stove top cooking, in a pot, on a high heat, add tamarind, jaggery, dates, and water. Bring the mixture to a rolling boil. Reduce the heat to medium-low, cook the mixture for around 10-15 mins or until tamarind and dates are soften. Rest of the steps remain the same as discussed in the recipe.
- Tips and Tricks - checkout the discussion earlier in the post.
- How to store and freeze the chutney?-checkout the discussion earlier in the post.
- Black salt is also known as pink Himalayan salt.
- Chutney will thicken once it cools down.