Tamarind Chutney is a sweet & sour Indian chutney recipe made by using mainly tamarind (or Imli ) pulp along with a sweetener like Jaggery (Gur), Brown sugar or white sugar. This chutney goes well with all kind of snacks like Pakore, Samosa, Cheela or you can even have it as condiment with your meals.
This sweet & sour chutney adds an instant zing to all the preparations. It is completely Gluten free and Vegan. Whether its Dahi bhalla, Tikki or Papri chaat, it will go perfectly with everything. I prepare it well in advance before festivals or parties and store it in an airtight jar in refrigerator. Please store this chutney in either glassware or steel container as it may react with plastic.
The Gur & Imli chutney recipe which I have shared here is so easy and can be prepared in a very short time. I personally prefer to use jaggery(gur) but if you don’t have it, you can even use brown sugar or white sugar. I have used dry imli in this preparation. You can use ready made Tamarind pulp too. The recipe is quite forgiving as you can adjust the spices as per your taste or skip one-two if you don’t have one. The spices add a depth to the flavour of this chutney, however tamarind and jaggery are the heroes of our chutney here👏. I have added roasted muskmelon seeds , also called “Kharbooze ke Beej” in it as it adds a nice nutty aroma. When stored for longer time, the chutney tends to thicken up. In that case, take out the quantity which you are intending to comsume and add some warm water to it. Mix well and your chutney will be ready to use👌.
I prepared this chutney especially during Navratri fasts this time. Generally I make Coriander mint chutney but due to corona virus lockdown, we were not able to procure any fresh veggies 😔. At that time I decided to make this Imli chutney as it did not require any fresh vegetables and could be easily prepared by ingredients easily available at home. One of the main reasons for sharing this recipe was the entire world is facing the same situation and it is very crucial for us to manage with whatever resources we have in our hands right now. Hope it will help some of you who are fond of homemade chutneys😀. I am sure kids will love this “Khatti-Meethi” chutney with their Parathas & Chapatis too.
If you are making this Imli chutney for fasting then replace table salt & black salt with Sendha Namak. On similar lines skip the spices which you don’t consume during fasting
Other Chutney recipes shared are:
For more Chutney or Raita recipes, click here.
If it is summer time & you have dried tamarind or tamarind pulp, then do try this Tamarind Mint Cooler or Imli Panna Recipe. I am sure you will love it.
- Dried Imli (Tamarind)- 1 & 1/2 cups (~150 grams)
- Water – 4 cups
- Gur (Jaggery)/Sugar – 2 cups
- Red Chilli Powder – 3/4 tsp
- Roasted Jeera (Cumin) powder – 1 tsp
- Ginger Powder – 1 tsp
- Garam Masala – 1/2 tsp
- Black Salt – 1/2 tsp
- Plain Salt – 1/2 tsp (or to taste)
- Kishmish (Raisins) – 2 tbsp
- Cardamom Powder -1/4 tsp
- Muskmelon Seeds – 3 tsp
Steps To Prepare:
Soak Tamarind or Imli in 3 cups of hot water for 2-3 hours. We are doing this in order to extract tamarind pulp. You can use readymade tamarind pulp too. In that case skip this & next step, directly start from step 3.
To separate the pulp, transfer soaked tamarind on a sieve placed over a container. Using back of spoon or spatula, strain all the pulp from the mixture.
Take a non stick pan and transfer tamarind pulp into it. Add 1 cup of water to it. Mix well and add jaggery now. I have used powdered jaggery here. You can use plain white sugar or brown sugar.
(The quantity if sugar can be varied as per own preferences. If you want the chutney to be on sourer side you can reduce it.)
Let the chutney cook on low flame while stirring intermittently.
Add garam masala, roasted jeera (cumin), red chilli powder, black salt, plain salt and ginger powder to it. (If you are making it for Navratri fasting then you can use Sendha Namak instead of table salt and skip the spices which you don’t consume during fasting.) Mix well.
After 2-3 minutes add raisins to it. Give a good stir and keep cooking the chutney on low flame.
In the mean time, let us roast the muskmelon seeds. In a small pan roast the muskmelon seeds till they puff up and start crackling.
(Roasting Muskmelon seeds)
When the chutney further thicken up, add these roasted muskmelon seeds (or kharbuje ke beej) and cardamom powder. Mix well.
To determine whether our chutney is ready or not we will do following test. Take few drop of chutney in a plate. When it cools down, take some of it on your thumb and place a finger on it. It should form a string as shown in the pic below. At this point you know that our chutney is ready.
Let the chutney cool down completely and then fill it in a glass jar or bottle. Store it in a refrigerator. It should stay fine for 15-20 days easily.