Imli Chutney Recipe: Sweet and Sour Tamarind Chutney
40 minutes
1302 reads
About Imli Chutney Recipe: Sweet and Sour Tamarind Chutney
Elevate your chaat and snacks with this vibrant Imli Chutney, a sweet and sour tamarind chutney bursting with flavor. Made with tangy tamarind paste, jaggery (gur), aromatic fennel seeds, and a touch of chili, this homemade chutney is surprisingly easy and far surpasses store-bought options.
I keep a jar of this in my fridge at all times – it's the perfect condiment for stuffed parathas, tikkis, and so much more! This recipe yields a chutney that stays fresh for 15-20 days when refrigerated, adding a delicious zing to any meal.
This Imli Chutney recipe is a family favorite and a staple in my kitchen. Try it and see how it transforms your everyday meals!
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
Spices & Aromatics
- 1 tsp Fennel Seeds also known as saunf or sauf
- 1-2 Chili adjust to your spice preference, dried, red
Tamarind Paste & Sweetener
- 2 tbsp Tamarind Paste use good quality tamarind paste; mother's recipe is a good brand.
- 100 gm Jaggery also known as gur
Instructions
Prepare the Tamarind Paste
- Dilute the tamarind paste with 1/2 cup of water to create a smooth, pourable consistency.
Tempering the Spices
- Heat the oil in a small saucepan or kadai over medium heat. Add the fennel seeds and dried red chilies. Sauté until the fennel seeds begin to crackle and become fragrant (about 30 seconds).
Combine and Simmer
- Pour in the diluted tamarind paste and add the remaining water. Stir in the jaggery. Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking and to ensure that the jaggery dissolves completely.
Cook and Thicken
- Reduce the heat to low and let the chutney simmer for 15-20 minutes, stirring occasionally. The chutney is ready when it has thickened to your desired consistency.
Cool and Store
- Remove from heat and allow the chutney to cool completely. Transfer to a sterilized glass jar or container with an airtight lid. Refrigerate for at least 2 hours before serving. The chutney will keep for 15-20 days in the refrigerator.
Recipe Notes
Expert Tips for the Best Imli Chutney
- For a smoother chutney, blend the cooked chutney briefly using an immersion blender once cooled slightly.
- Adjust the amount of jaggery and chili to your liking. For a sweeter chutney, add more jaggery. For extra heat, add more chili.
- If your jaggery has lumps, break it into smaller pieces before adding it to the chutney. This helps it dissolve faster.
- To prevent mold, ensure that the chutney is completely cooled before storing it in an airtight container.
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Recipe Nutrition
Calories: 62kcalFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6g
Kirti Misra
Articles: 101
5 Comments
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This looks incredible! Thank you.
Such a flavorful dish! Can’t wait to taste it.
This looks so inviting! Thank you.
What a delightful recipe! Thanks for sharing.
Absolutely delicious! Thanks for sharing.