Imli Chutney | Tamarind and Jaggery Chutney Recipe+ Video

Imli chutney, Tamarind and jaggery chutney- a very popular tangy condiment of India

Imli chutney or Meethi chutney is among the most popular chutney in India. It goes well with almost all types of snacks, chaat and street foods.

Imli ki chutney or khatti meethi imli ki chutney is quite easy to make. This chutney is also popular as saunth chutney. The name Saunth is given because the main ingredient of this tangy chutney is Saunth- which is dried ginger powder . Addition of Saunth gives a nice flavour to the chutney and is also very good for digestion.

This  Imli chutney / Red chutney have all the flavours of chaat, its sweet, sour and spicy so goes well with aloo tikki, dahi vada, paani puri , samosa and all fried pakoda and papdi etc. The main ingredient is tamarind/ Imli. For sweetness you can add either jaggary or sugar , or can add half jaggary and half sugar. I personally like to add more of jaggary and little sugar.

Ingredients of Imli Ki Chutney-

The main ingredient is obviously Tamarind. For sweetness you can add either jaggery or sugar , or can add half jaggery and half sugar. I personally like to add more of jaggery and little sugar.

Then you have to add saunth/ dried ginger powder and if you don’t have saunth powder then add some finely grated fresh ginger in it .

Roasted cumin powder, asafoetida, black salt, chili powder , ginger powder and pepper powder are the main spices to add in this chutney.

Addition of dried kachri, raisins, dry dates, melon seeds and cashews are optional , depends on your taste preference and availability.

How to make Imli ki chutney \ Meethi Saunth ki chutney-

First of all soak tamarind overnight or minimum 4 hours . if you are in hurry then can soak in hot water or boil it till it become soft.

Now mash the soaked tamarind and strain to remove the seeds and residue. Cook the pulp with jaggery till it become semi cooked. now add spices and some sugar and cook till desired consistency.

Store when cool down completely. if cooked properly it stays well for more then 6 months at room temperature and more then an year in refrigerator.

you can serve this chutney with-

• Dahi vada
• Punjabi Aloo Samosa
• Aloo Pakoda
• Baby Corn Fritters
• Cabbage pakoda
• Moong daal pakoda

Check this video of my you tube channel- Maayeka

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Print Recipe

5 from 1 vote

Imli aur Gur Ki Chutney | Tamarind Chutney

A tangy delicious Dip of tamarind and jaggery to serve with snacks , chaat and street food

Prep Time15 mins

Cook Time45 mins

Course: Chaat, Chutney /Dips, Condiments

Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine

Keyword: imli ki chutney, laal chutney, Meethi Chutney, red chutney, saunth chutney, tamarind chutney

Author: Anjana Chaturvedi

Equipment

• pan, sieve

Ingredients

• 100 gms Seedless Tamarind
• 200 gms Jaggary / Gud *
• 1 tbsp Roasted Cumin Powder / Jeera Powder
• 1 tbsp Red Chilli powder / Laal mirch powder
• 1 tbsp Chili flakes /Kuti hui laal mirch
• 1/2 tsp Peppercorns / Sabut Kali Mirch
• 1/4 tsp Asafoetida / Hing powder
• 1 tsp Black Salt / Kala Namak
• To Taste Salt
• 1 tbsp Ginger Powder / Saunth
• 1/4 cup Raisins / Kishmish
• 2 tbsp Melon Seeds / Magaz / Kharbooje Ke Beej
• 1 cup Sugar optional
• 1 tbsp ginger slices
• 2 Dry date/ chuhara

Instructions

• Soak tamarind in 2 cups of water. either overnight or minimum for 4 hours.
• If you are short of time then can soak in hot water or even boil it for few minutes.
• Now mash it well and strain to remove the seeds and the fiber and discard the residue.
• In a broad and heavy bottom pan add the tamarind extract ,1 cup water and the grated jaggary and cook on low heat for 10 minutes or till it start to thicken.
• Now if you want to make it sweeter then can add 1- 1.5 cups of sugar at this stage and if you want it little sweet and little sour then taste it now and if its good for your taste then skip adding sugar. totally depends on your taste preference.
• Now add chili powder, chili flakes, black salt, salt, pepper powder , asafoetida,ginger powder, dried or fresh ginger slices , raisins and cook for 5 minutes on low heat.
• Switch off the heat and add roasted cumin powder and dry roasted melon seeds
• Let it cool down completely and then store in a glass jar.
• Stays well for more then 6 months at room temperature and more then 1 year in the refrigerator.

Notes

Note-

Addition of dried ginger slices, raisins, dried dates/ chuhara and melon seeds are optional