How to Make Imli Chutney | Sweet And Tangy Tamarind Sauce

0.0 from 0 votes

Imli chutney, or tamarind chutney, is a mouthwatering sauce made from tamarind pulp, spices, and jaggery. The majority of Indian appetizers pair well with it.

Since one of the main components of this sauce is saunth or dry ginger, it is also known as saunth ki chutney. The perfect chutney has the ideal ratio of tang, spice, and sweetness.

It pairs superbly with the majority of Indian appetizers, including samosas, chaat, dahi baray, golgappa, pakoras, and a long list of others.

To prepare for Ramadan and Eid, I recall that Ammi made this Imli chutney recipe every year. I am sharing Ammi’s recipe with you all, and I know you will all enjoy it just as much as I do.

Ingredients For Imli Chutney

Imli ka gudda, or Tamarind pulp: is the main ingredient. You can use pre-made tamarind paste or concentrate, but if you are going to use Imli, soak it in warm water for a few hours, then mash it with a spoon or your hand to get the pulp or gudda.

Spices: I dry roast cumin, coriander, and red whole chilies and grind the mixture. The mixture will remain fresh for several months if stored in an airtight jar.

Bonus: The same spice mixture can also be use as a garnish on Dahi Vada Masala

Dry ginger, or Saunth: Another key component is dry ginger, also known as saunth, which not only adds flavor but is also a good source of digestive aids.

Jaggery or Sugar: You can use sugar or jaggery in your chutney. A genuine recipe is jaggery, though I have used both depending on the available information. The amount of sweetness needs to be adjusted based on how sour the tamarind is.

Cook it slowly to thicken it, but if it does not reach the right consistency, you can add corn flour to thicken it further. This chutney got thicker after it cooled down.

How To Store The Sauce

Imli ki chutney can be refrigerated in a glass airtight jar easily for 2 to 3 months. Use a fresh, dry spoon each time you take out the chutney so that it lasts longer. If making a big batch, you can easily freeze the chutney in a freezer tray and, when needed, thaw the cubes in the refrigerator or at room temperature. Frozen chutney, after thawing, is best used within a week.

Here Are More Sauce Recipes You Might Like:

• Cranberry Chutney Sauce
• Green Chutney | Cilantro Sauce
• Shawarma Garlic Sauce
• Shawarma Chili Sauce
• Shawarma White Sauce

I Love Seeing Your Reviews

If you’ve tried this or any other recipe from MasalaSecret.com, don’t forget to leave a comment below! You will help others who are thinking of making the recipe. I would love to hear about your experience making it, and if you snapped some shots share them on Instagram and tag us @masalasecret  or Facebook so we can repost them on our stories.