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Blender or food processor
Helpful for smooth chutneys, batters and curry sauces without transferring large quantities by hand.
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Vegan Masala Recipe
Tamarind Chutney Recipe (Meethi Imli Chutney)
Meethi imli chutney cooks tamarind, jaggery and toasted spices into a glossy sweet-sour sauce. Its dark, fruity tang is essential over chaat and irresistible beside crisp fried snacks.
Recipe by Craig LogueHow our recipes are created
252 minPrep: 240 minCook: 12 minServes 8North IndianVegan
Imli chutneyTamarind Chutney
From the kitchen
What to expect
I keep this chutney smooth, dark and balanced so it can sit beside chaat, pakoras or samosas without overpowering them.
Serving idea
Best served simply
Serve with samosas, papdi chaat, aloo chaat or any crisp fried snack.
Useful equipment
Tools that make this recipe easier
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Electric spice grinder
Freshly ground whole spices give masalas a brighter aroma than long-opened ground spices.
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Cook the recipe
Method
- 1
Soak ½ cup tamarind in 1.75 cups water for 4 to 5 hours or overnight in a small bowl or pan.
- 2
When softened, squeeze the tamarind well into the soaking water to release the pulp. Remove seeds and fibres as you go.
- 3
Strain the pulp if you want a smoother chutney, then keep the liquid aside.
- 4
Heat 1 teaspoon oil in a small frying pan over medium heat.
- 5
Add ½ teaspoon cumin seeds and let them crackle.
- 6
Lower the heat and stir in ½ teaspoon ground ginger powder, 1 pinch asafoetida and ¼ teaspoon red chili powder.
- 7
Add the strained tamarind pulp and cook for 2 to 3 minutes, stirring so it does not catch on the pan.
- 8
Add ½ cup chopped jaggery and salt to taste, then simmer for 4 to 5 minutes until the chutney thickens slightly and the jaggery dissolves.
- 9
Cool the chutney completely before storing it in an airtight container.
Gather everything first
Ingredients
- •½ cup tamarind (imli, tightly packed, preferably without seeds)
- •1.75 cups water (or as needed)
- •1 teaspoon oil (any neutral-tasting oil)
- •½ teaspoon cumin seeds
- •½ teaspoon ground ginger powder (saunth powder)
- •1 pinch asafoetida (hing)
- •¼ teaspoon red chili powder (or cayenne pepper)
- •½ cup chopped jaggery (adjust to taste)
- •Salt (to taste)
A few useful notes
Notes
- •The chutney should settle into a smooth, pourable sauce that coats the back of a spoon. It thickens further as it cools, so stop cooking while it still looks a little looser than you want.
- •Taste after the jaggery has dissolved; tamarind can vary in sharpness, and a small extra pinch of salt can round it out.
- •Store in the refrigerator for up to 2 weeks. Reheat gently or use at room temperature; if it becomes too thick, thin it with a little warm water.
- •Strain it well if you want to use it for chaat or drizzling. Leave it slightly rustic if you prefer a chutney with more body.
Learn the technique
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