Tamarind Chutney for Chaat or Imli Chutney is a very popular chutney or sauce which is commonly used in the chaat dishes in India.
In India, Streetfoods are very popular, in every corner of the street you may find a chaat wala selling Golgappa or Pani poori. When it comes to Chaat, It is so easy if are the necessary prep works are made.
After that, you only have to assemble the ingredients. In that Tamarind chutney plays a major role and it is definitely on the list. I will be sharing few basic Chaat recipes back to back.
Ingredients for Tamarind Chutney:
Use good quality seedless tamarind for the Imli Chutney.
Jaggery & Sugar
I like the mix of both Jaggery and Sugar in the Chutney, But you can very well skip Sugar and Jaggery itself. You can also use Date or Rasinins along with Tamarind for natural sweetness. You can decrease the sugar and Jaggery in that case.
I am using Chilli Powder, Ginger powder, and Roasted cumin powder. These together give a nice punch in the chutney. You can also add in a pinch of chaat masala if you prefer.
Adjust the quantity of water depending on the consistency of the Chutney. I made it slightly thick. If you want runny add more water and if you want it thick reduce the water also simmer and thicken.
Tamarind Chutney, FAQ
Can we use Tamarind paste in Place of Fresh Tamarind
Yes definitely. In that case no need to boil the tamarind and grind it to a paste. You can dilute the tamarind paste with water and transfer to a saucepan and cook followed by the rest of the steps.
Is Tamarind Chutney Vegan
Yes, Tamarind Chutney is fully made of plant-based products and also gluten-free if you are skipping hing.
How to Prepare Tamarind Chutney for Chaat:
1) In a saucepan add in 1.5 cups of water and ½ cup of Tamarind and bring it to a boil. Once it comes to a boil switch off the flame and let it cool down completely.
2) Next transfer the cooled tamarind water along with the tamarind to a blender
Pro Tip: Use seedless tamarind, so this will be easy while grinding. Else remove the seeds and then blend to a paste.
3) Blend everything to a paste.
4) Using a strainer and remove all the discards.
5) Transfer the Tamarind water to a pan and to this add in the remaining ½ cup of water. Mix well and cook for 2 mins.
6) Now to this add-in Jaggery. I used organic Jaggery powder.
7) Next add in the Red Chilli Powder, Ginger Powder, Cumin Powder, and Salt.
8) Combine everything and add in the Sugar.
9) Mix well and then cook till the consistency is slightly thick or as you prefer. Tamarind Chutney is ready.
How to Use Tamarind Chutney:
Chaats are a very popular street food in India. Tamarind Chutney along with Green Chutney is served with almost all the Chaats. You may also use it as a dip for Samosa and Kachori.
You can also use it as a dip in your rolls or if you like you can also serve it with Pakoda.
Shelf Life and How to Freeze Imli Chutney
The best thing about this Chutney it stays good for months together. Since it has tamarind in it it has a longer shelf life.
You can keep it in a sterilized glass jar and store it in the fridge for 6 weeks. Or you can freeze it for 6 months.
I usually pour the tamarind chutney in the ice cubes tray and make cubes and then pack the cubes in a zip lock bag. Just before serving you can thaw it and use it.
Always use a clean spoon without moisture to handle the chutney for longer shelf life.
★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ?
Tamarind Chutney for Chaat | Imli Chutney
- ½ cup Tamarind
- 2 cup Water
- ¼ cup Jaggery
- 3 tbsp Sugar
- ½ tsp Red Chilli Powder
- ¼ tsp Ginger Powder
- ¼ tsp Cumin Powder
- Salt as needed, Use Black Salt
- In a saucepan add in 1.5 cups of water and ½ cup of Tamarind and bring it to a boil. Once it comes to a boil switch off the flame and let it cool down completely.
- Next transfer the cooled tamarind water along with the tamarind to a blender and grind it to paste.
- Using a strainer and remove all the discards.
- Transfer the Tamarind water to a pan and to this add in the remaining ½ cup of water. Mix well and cook for 2 mins.
- Now to this add-in Jaggery. I used organic Jaggery powder.
- Next add in the Red Chilli Powder, Ginger Powder, Cumin Powder, and Salt.
- Combine everything and add in the Sugar.
- Mix well and then cook till the consistency is slightly thick or as you prefer. Tamarind Chutney is ready.
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.