Tamarind Chutney – Sweet and Sour Imli Chutney

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.

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!

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.

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.

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.

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.

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 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