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September 13, 2022 Dips

Tamarind Chutney – Sweet and Sour Imli Chutney

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Tamarind Chutney is one of the most simplistic yet delicious dips that you will come across. This chutney is a delicacy in India but quite underrated in western countries. It is extremely popular to pair with street food like Chaats, Samosas, Paani-Puri, Papdi chaat and more. Give this sweet, tangy dip a try and I bet it will become a household favorite for all.

Image of Tamarind Chutney being scooped up in a spoon

What is Tamarind Chutney?

Random @beextravegant fact: Did you know that Tamarind originated in Madagascar but was discovered by the Arabs? The Arab traders called it Tamar-al-Hindi which roughly translates to the dates of India? I had no idea too until I started to research more about where my ingredients are coming from.

This chutney is nothing but a dip made with soaked tamarind, brown sugar, salt, and spices. It can go with all kinds of dishes! A sweet and sour sauce, Imli Chutney is commonly used in many dishes in India. Street Food in India is quite a big thing and you can find a Chaat Wala or street food vendor selling Bhelpuri, Aloo Puri, or even hot samosas with a side of Tamarind dip. It’s a simple dip, easy to prep, and requires little to no effort.

How to make Tamarind Chutney?

It doesn’t take too much prep time and comes together quite easily. The secret is soaking the tamarind well and the use of Kala Namak or black salt that gives a smokey flavor. The combination of brown sugar and Kala Namak pairs really well and allows the flavour of the tamarind to stand out. Let’s dive right into the recipe!

Image of ingredients on the table - brown sugar, kala namak, tamarind block, water, red chilli powder, ginger powder or saunth, corriander powder, cumin powder
  1. Start by soaking the seedless tamarind in water overnight or for 5 hours in a bowl. Once the tamarind has soaked up the water, you can begin to squeeze the pulp out.
BLock of tamarind in a bowl with water
Tamarind soaked in a bowl with water

2. An easier method would be to soak it in boiling hot water for up to an hour and then begin the pulping process.

3. Pour the soaked tamarind into a sieve and squeeze the pulp from the tamarind with your hands. Like I always say – don’t be afraid to get your hands dirty.

Image of me pouring the soaked tamarind into a sieve over a large bowl
image of me squeezing the pulp off of the soaked tamarind

4. Add water to help pass the pulp through the sieve, until you have squeezed out most of the pulp you have only the fibres of the tamarind fruit left. Squeeze out as much pulp as possible. You should have a fairly thick and smooth tamarind pulp. Set this aside.

using a sieve to strain the tamarind pulp and remove any impurities
Pouring the sieved tamarind paste into a bowl

5. To this, add brown sugar, ginger powder, red chilli powder, cumin powder, coriander powder and black salt. Mix well with a whisk until everything is well combined.

Adding the rest of the ingredients into the tamarind paste
whisking all the ingredients together until it forms a smooth paste

6. Store the chutney in an air-tight dry jar or container in the refrigerator for up to 2 months. Serve with Indian chaat and other snacks.

Tamarind chutney poured into a bowl and some of it being scooped up with a spoon
Tamarind chutney poured into a bowl and some of it being scooped up with a spoon

Tamarind Chutney is now ready to be served on the side with snacks or chaat. Do try this recipe out and let me know how you like it.

Comment down below if you have any questions, feedback, or doubts – I will be happy to help.

Check out my other recipes on Indian Dips:

  1. Vegan Raita
  2. Mint Corriander Chutney
  3. Spicy Red Kaara Chutney
Tamarind chutney poured into a bowl and some of it being scooped up with a spoon

Tamarind Chutney – Sweet and Sour Imli Dip

Sweet and savoury dip made from tamarind, sweetner and spices. It’s a delicious dip that can be paired with chaats, samosas, paani puri, pakodas and so much more.
Print Recipe Pin Recipe
Prep Time 4 hours hrs 10 minutes mins
Cook Time 0 minutes mins
Total Time 4 hours hrs 10 minutes mins
Course Side Dish
Cuisine Indian
Servings 1 Jar
Calories 579 kcal

Ingredients
  

  • 1/2 block or 1/2 cup seedless Tamarind
  • 1/2 cup Brown sugar tamarind to sugar ratio should be 1:1
  • 1/2 – 1 tsp Red chilli powder
  • 3/4 tsp Ginger powder or saunth
  • 1/2 tsp Black salt or kala namak
  • 3/4 tsp Roasted cumin powder
  • 1 tsp Coriander powder
  • 2 cup water adjust according to requirement

Instructions
 

  • Soak tamarind in room temperature water overnight or for 4 to 5 hours in a bowl. For quick results soak it in hot water for an hour.
  • Pour this into a sieve over a larger bowl and squeeze the pulp from the tamarind with your hands.
  • Add more water to help pass the pulp through the sieve, until you have squeezed out most of the pulp and you have only the fibers of the tamarind fruit left.
  • You should have a fairly thick and smooth tamarind pulp. Set this aside.
  • To this, add brown sugar, ginger powder, red chili powder, cumin powder, coriander powder and black salt.
  • Mix well with a whisk until everything is well combined.
  • Store the tamarind chutney in an air-tight dry jar or container in the refrigerator for up to 2 months.
  • Serve with Indian chaat and other snacks.

Nutrition

Serving: 1JarCalories: 579kcalCarbohydrates: 148.5gProtein: 1.4gFat: 2.8gSaturated Fat: 0.1gSodium: 211mgPotassium: 596mgFiber: 4gSugar: 108gCalcium: 144mgIron: 3mg
Keyword Imli Dip, Tamarind Chutney
Tried this recipe?Let us know how it was!

Related

Categories: Dips Tags: Dips, Easy tamarind chutney, homemade tamarind chutney, Imili chutney, Indian chutney, Indian street food, Tamarind Chutney, tamarind chutney recipe, vegan dips

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about me

I’m a full time Instagram/TikTok/YouTube content creator, recipe developer, and freelance food videographer and photographer, specializing in short format videos (reels, tiktok, shorts etc).

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