Imli Chutney ( Sweet And Sour Chutney)

4.40 from 5 votes

Imli chutney (Tamarind ) is a sweet and sour chutney. I would always count this recipe as a must have in my refrigerator, as this can be used as a side dish for so many things. Whether its stuffed paratha, or tikki, take out this chutney from your freeze and enjoy your meal. Its very easy to prepare and loved by all. Why waste money on Ketchup when you can make something fresh and it can last for 15 -20 days if kept in freeze.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Served AsBrunch, Snacks
Servings 4


  • 100 gm Jaggery
  • 2 tbsp of tamarind paste I use Mother's recipe tamarind paste
  • 1 tsp of fennel seeds sauf
  • 2 red dry chillies
  • 2 cups water
  • 2 tbsp of oil prefer rice bran oil


  • Take ready to use tamarind paste and add some water to make it watery liquid.
  • Take kadai and add oil, Add fennel seeds and red chillies for tadka or seasoning. Once the fennel seeds starts crackling and splutter in the wok , Add Tamarind water.
  • Add 2 cups of water and jaggery, stir it for sometime so that so lumps of jaggery are left behind.
  • Let it simmer on the low flame for about 20 minutes, Stir occasionally. Keep checking the chutney for its thick consistency. Once attained switch of the gas and let it cool down.
  • Preserve in a glass bottle. I have started doing glass/steel jars to store anything which is liquid and has to be kept in freeze as it is unsafe to store food in plastic.

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4.40 from 5 votes

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Kirti Yadav
Kirti Yadav

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