Sweet Tamarind Chutney, also known as Imli Chutney, is a delicious and popular condiment in Indian cuisine used in chaats preparation and as a dipping sauce for snacks or other dishes. This chutney is cherished for its combination of sweet, tangy, and subtly spicy flavors.
Chutneys are a staple in Indian cuisine, offering diverse flavors. Among them, Imli ki chutney (tamarind chutney) is one of the most popular, pairing perfectly with snacks like onion pakoda, samosa, chaats, and parathas.
Homemade tamarind chutney is tasty but often lacks the restaurant-style flavor. Here’s a recipe for how to make it thick, creamy, and delicious!
Jump to:
What Is Tamarind Chutney?
Tamarind, often known as Imli, has long been a staple in most Indian households because of its outstanding tart flavor.
Tamarind chutney, also popularly known as Meethi Chutney (Sweet Chutney), Imli chutney, or Khajur Imli ki Chutney, is a sweet and sour condiment prepared with tamarind (of course), dates, jaggery, and a few Indian spices. It also goes by the name saunth chutney.
This sweet tamarind date chutney along with coriander mint chutney and red chili garlic chutney is often used for Indian chaats like bhel puri, dahi papdi chaat, sev puri, chana chaat, and pani puri.
Ingredients
You will need the following few ingredients to make the sweet tamarind date chutney recipe.
- Tamarind: Adds sourness and tanginess and is the main ingredient for this recipe. Use seedless tamarind. It is available in Indian grocery stores. You can also use tamarind concentrate or paste instead.
- Dates: Dates add sweetness and give texture to the chutney. Use pitted (deseeded) dates or remove the seeds before using them in this recipe. If using Medjool Dates, reduce the quantity.
- Jaggery: Also known as 'Gur', or 'Gud' is used to sweeten the chutney along with dates. Substitute jaggery with brown sugar, palm sugar, or regular sugar if unavailable.
- Spices: I used red chili powder, roasted cumin powder, coriander powder, dry ginger powder (saunth powder), and black salt. You can substitute black salt with regular salt if you don't have it. You can also add fennel (saunf) powder, I skipped it.
How to Make Sweet Tamarind Chutney
In a kadai or pot, add ½ cup tamarind (seedless), ½ cup pitted dates, and ½ cup powdered jaggery, along with 2 cups of water.
Note: If you don't have dates, skip them and add more jaggery.
Boil them until they turn soft and mushy, about 10-12 minutes. If the tamarind date mixture needs more water to soften, you may add an extra ½ cup of water.
Next, add all the spices like ½-1 teaspoon red chili powder, ½ teaspoon roasted cumin powder, ½ teaspoon coriander powder, ½ teaspoon dry ginger powder, ½ teaspoon saunf powder, optional (I did not use it), and ½ teaspoon black salt. Stir well and cook for another 2-3 minutes until all the flavors are absorbed.
Once the chutney has thickened to your desired consistency, Turn off the flame and let the mixture cool to room temperature.
Transfer the mixture to a blender and blend until smooth. You can also use an immersion blender to blend.
Place a sieve (fine mesh strainer) over the bowl and add the pureed tamarind mixture. Using the back of a spoon or spatula, strain the tamarind and date pulp, discarding the fibers left in the strainer.
Date tamarind chutney (kajur imli chutney) is ready to be served.
Serving Suggestions
Sweet tamarind date chutney can be served as a dipping sauce with Indian appetizer or snacks, like samosa, masala french fries, aloo bajji, khaman dhokla, aloo paratha, and more, or drizzled over chaats like dahi papdi chaat, dahi bhalle, sev puri, aloo tikki chaat, and more.
Storing Suggestions
Allow the chutney to cool at room temperature, and then store it in a dry, airtight container or jar in the refrigerator for up to 1 month. Serve chilled with chaat or other snacks as needed.
If you want to extend its shelf life, you can freeze it for up to 6 months. Divide the chutney into smaller portions and freeze them in airtight containers or freezer bags. You can freeze them in ice cube trays as well. Just thaw it in the refrigerator before use.
Frequently Asked Questions
Yes, you can make tamarind chutney without dates. Dates are used to add natural sweetness and texture to the chutney. If you don't have them, increase the amount of jaggery and reduce the water by ½ cup, and the remaining process remains the same.
More Dips & Sauces
Sweet Tamarind Chutney (Imli Chutney)
Ingredients
Spices
- ½-1 teaspoon red chili powder adjust to taste
- ½ teaspoon coriander powder
- ½ teaspoon roasted cumin powder
- ½ teaspoon dry ginger powder
- ½ teaspoon saunf powder optional (i did not use it)
- ½ teaspoon black salt (or regular salt)
Instructions
- In a kadai or pot, add tamarind (seedless), pitted dates, powdered jaggery along with 2 cups of water.
- Boil them until they turn soft and mushy. It will take around 10-12 minutes. You may add an extra ½ cup of water if the tamarind date mixture needs more water to soften.
- Next, add all the spices like, red chili powder, cumin powder, coriander powder, dry ginger powder, and black salt. Stir well and cook for another 2-3 minutes until all the flavors are absorbed.
- Once the chutney has thickened to your desired consistency, Turn off the flame and let the mixture cool completely to room temperature.
- Transfer the mixture to a blender and blend until smooth. You can also use an immersion blender to blend.
- Place a sieve (fine mesh strainer) over the bowl and add the pureed tamarind mixture. Using the back of spoon or spatula, strain the tamarind and date pulp, discarding the fibers left in the strainer.
- Date tamarind chutney is ready to be served.
Nutrition
★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
Leave a Reply