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Imli chutney or tamarind chutney is a sweet & sour Indian chutney prepared using tamarind extract (imli), jaggery, date and few spices. If you add ginger powder to this then imli chutney also called as saunth c

hutney or sonth chutney. It is a must-have chutney for all Indian chaats. imli chutney for chaat is stored in glass jar. Photo click from top.

Imli ki chutney is an integral part of Indian chaat items along with green coriander chutney. This date & imli chutney is sweet and sour, thick paste like chutney and makes a perfect dip with all Indian deep fried snacks like samosa, pakoras(fritters), chana dal vada(south Indian fritter).

This khatti meethi imli ki chutney is perfect and enhances flavors when blended in bhel puri, or sprinkled over chaat items like Dahi vada (moong dal Dahi vada), papdi chaat, samosa chat, Alu Tikki chat,pani poori, kachori, and dahi poori. This thick date and tamarind chutney can be seen on every food stalls who sell Indian chaat variety.

To make it a little spicy normally chili flakes or chili powder or dry ginger powder is used. Using dry ginger this imli date chutney is called as saunth chutney. Sometimes dry mango powder is also used. All in all, we have many variations to this sweet tamarind chutney.

This imli chutney recipe is

  • easy to make
  • can be stored for up to one month
  • perfect for all Indian deep fried snacks
  • great chutney (sauce) for chaat items
  • Homemade

To make this imli aur khajur ki chutney you can use either sugar or jaggery. Though jaggery is the most preferable ingredient in making tamarind chutney. Using jaggery chutney will be sugarfree and it enhances the flavors. It is always a great idea to make such chutneys at home because you know the ingredients and quality.

What is imli chutney or tamarind chutney?

Imli chutney or tamarind chutney is a sweet and tangy Indian chutney(sauce) which usually served with deep fried Indian snacks or used in Indian chaat snacks. It is prepared with tamarind pulp, jaggery or sugar, dates, and spices.Imli chutney is stored in glass jar. side view is clicked. dates are scattered around.

Can we freeze tamarind chutney or sweet imli chutney?

After cooling down imli chutney can be stored in the fridge for good one month. In case if you need to freeze it, transfer the chutney in the freezing tray and freeze it. Just thaw for 2-3 hours before using.

How long sweet tamarind chutney (imli chutney) can be stored?

Tamarind chutney is good to store for more than a month in the fridge. With time it gets thicken so if you find that chutney is very thick just add little water and boil it once.

How to make khajur imli ki chutney or imli chutney for chaat?

To make khajur imli ki chutney first soak tamarind in hot water, at least for 30 minutes. This will soften the tamarind and helps to extract tamarind pulp. Meanwhile, soak date in water for 15 minutes.

After 30 minutes mash the tamarind using hands and strain through a fine-mesh sieve. Discard the leftover. Grind the dates with the water they are soaked in. In a pan add tamarind extract, date puree, jaggery, and all other ingredients and cook for 15-20 minutes on medium heat. Switch off the stove once you get the desired consistency of the chutney.

You may also like snack recipes to go with Imli chutney

Green Coriander chutney

Chana dal vada

Moong dal dahi vada

Bherwa Mirch pakora (Rajasthani mirch pakora)

So let see how to make imli chutney or tamarind chutney for chaat. You can easily scale up or down the recipe as per requirement. Perfect chutney to spread on dahi vada or samosa chaat.imli chutney or tamarind chutney is stored in the glass jar. dates are scattered around it.

Imli Chutney Recipe | Sweet Tamarind Chutney

Ingredients                               2.5 Cup around imli chutney

For tamarind pulp
3 Cups water
1 Cup dry tightly packed tamarind

For date puree
15 Dates deseeded
1 Cup water

Other ingredients
1/2 Cup-1 Cup jaggery
4 Tsp red chili powder (adjust as per taste)
2 Tsp cumin seed powder
1 Tsp fennel seed
3 Tsp salt (as per taste)
2 Tsp black salt
3 Tsp magaj seeds (optional)

How to make Imli Chutney or khatti meethi imli ki chutney

  1. First of all, boil the 3 cups of water and add tamarind. Keep it aside for 30 minutes.
  2. Soak the deseeded dates in 1 cup of water and keep it aside for 15 minutes.
  3. After 30 minutes, carefully mash the tamarind and strain through a wire mesh. Discard the leftover and use the tamarind water to make chutney.
  4. Grind the dates with the water they soaked in and make a puree.
  5. Now in a heavy bottom pan add tamarind water, dates puree and jaggery powder. Cook this mixture on medium heat.
  6. As soon as it starts boiling add cumin seed powder, fennel seeds, salt, and black salt. Mix well.
  7. Keep checking the consistency and as soon as the mixture is thick enough as required switch off the stove. It takes around 10-15 minutes on medium heat. Keep stirring.
  8. Mix magaj seeds and let the imli chutney come at room temperature.
  9. Imli chutney or tamarind chutney is ready to accompany with your favorite snacks.

Notes

  1. Adjust the spice level as per taste.
  2. You can adjust jaggery quantity as per taste how you would like to have in sweetness. But 1/2 Cup jaggery is must have.
  3. Tamarind chutney is really easy to make as you can adjust everything as required. Check the consistency level and switch off the stove.
  4. Store in the fridge after use.

If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

if you liked this recipe, Do not forget to rate us at the end of the post. If you are on social media do find me there  Facebook | Google+ | Instagram | Twitter | Pinterest for such easy recipes.

imli chutney or tamarind chutney is stored in the glass jar. dates are scattered around it.
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5 from 1 vote

Imli Chutney For Chaat (Easy Tamarind Chutney)

Imli chutney or tamarind chutney is a sweet & sour Indian chutney prepared using tamarind extract (imli), jaggery, date and few spices. If you add ginger powder to this then imli chutney also called as saunth chutney or sonth chutney. It is a must-have chutney for all Indian chaats.
Course Side Dish
Cuisine Indian
Keyword imli chutney recipe, imli date ki chutney, imli ki khatti meethi chutney, imli ki meethi chutney, sweet tamarind chutney, tamarind chutney
Prep Time 30 minutes
Cook Time 20 minutes
Soaking Time 30 minutes
Total Time 50 minutes
Author code2cook

Ingredients

For tamarind pulp

  • 3 Cups water
  • 1 Cup dry tightly packed tamarind

For date puree

  • 15 Dates deseeded
  • 1 Cup water

Other ingredients

  • 1/2 Cup-1 Cup jaggery
  • 4 Tsp red chili powder (adjust as per taste)
  • 2 Tsp cumin seed powder
  • 1 Tsp fennel seed
  • 3 Tsp salt (as per taste)
  • 2 Tsp black salt
  • 3 Tsp magaj seeds (optional)

Instructions

  • First of all, boil the 3 cups of water and add tamarind. Keep it aside for 30 minutes.
  • Soak the deseeded dates in 1 cup of water and keep it aside for 15 minutes.
  • After 30 minutes, carefully mash the tamarind and strain through a wire mesh. Discard the leftover and use the tamarind water to make chutney.
  • Grind the dates with the water they soaked in and make a puree.
  • Now in a heavy bottom pan add tamarind water, dates puree and jaggery powder. Cook this mixture on medium heat.
  • As soon as it starts boiling add cumin seed powder, fennel seeds, salt, and black salt. Mix well.
  • Keep checking the consistency and as soon as the mixture is thick enough as required switch off the stove. It takes around 10-15 minutes on medium heat. Keep stirring.
  • Mix magaj seeds and let the imli chutney come at room temperature.
  • Imli chutney or tamarind chutney is ready to accompany with your favorite snacks.

Notes

  1. Adjust the spice level as per taste.
  2. You can adjust jaggery quantity as per taste how you would like to have in sweetness. But 1/2 Cup jaggery is must have.
  3. Tamarind chutney is really easy to make as you can adjust everything as required. Check the consistency level and switch off the stove.
  4. Store in the fridge after use.

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