Imli ki chutney recipe quick and easy

Imli ki chutney that is tamarind sauce, is sweet and sour condiment . You can use imli ki chutney in various dishes , especially with savory snacks and chaat  like Dahi vada recipe, bhel puri, pani puri , samosa, Bread pakora recipe (spicy bread fritter) , Crispy onion pakodas with cheese stuffing etc .

Imli ki chutney adds and enhances the flavors of the dish that it is served with . This tangy and sweet sauce goes well with almost many snacks in India and is a very popular sauce/ condiment .

There are various versions of  making this sauce/condiment. In some places they make it plain without cooking it. Some people boil and cook it . In some places they make it with dates and in some places they add jaggeryto it to give it a sweet flavor .

Here, I am sharing a simple recipe of Imli ki chutney. Which is very easy to make. And you can also make it ,and store it, for about 2 to 3 days.

Ingredients to make Imli ki chutney

  • Tamarind – half cup
  • Water – 1 ½ cup
  • Red chilli powder – 1/4 tsp
  • Jaggery – 5 tbsp
  • Chaat masala – ½ tsp
  • Cumin powder – ¼ tsp
  • Black salt – ½ tsp
  • Black pepper powder – ½ tsp
  • Salt as per taste abut two pinches


Take tamarind remove its outer shell / covering and remove its seeds too . you can also use store bought seedless tamarind and use that here .

Now take half a cup of seedless tamarind. And soak it in water for about an hour. But, if you are in a hurry, and want to make this quickly. You can shorten the soaking stage by soaking the tamarind in hot water.

For that take that half cup seedless tamarind and put half cup of hot water in it and let it rest for about 15 minutes .

Once the water cools down a bit and you see that the tamarind is properly soaked we have to now blend it in to a fine paste .

To blend the tamarind

Mash the soaked tamarind with your hand a little bit. And then take it into a blender. First take the pulp and blend it to a fine paste. And then add little bit of the soaked water to blend it into a fine paste. The paste is ready now we have to cook it well .

To cook the paste to make the chutney

Heat up a pan and add the paste to it and the remaining soaked water also add 1 cup of water to the paste . You can add water to the blender jar and then add it in to the pan the clean out the blender jar as it may have residue of the pulp remaining in it . So that the flavors of the paste do not go waste and incorporates well to make the chutney .

Keep stirring the chutney we have to make it of thick pouring consistency .

So now keep stirring it , we now have to add the spices and jaggery to give it the tangy and sweet taste .

Now add 5 tbsp of jaggery powder to the tamarind paste and mix it well and keep mixing it till it dissolves in the tamarind mixture . The water should start reducing a bit by now and the tamarind paste should start thickening .

To this now add ¼ tsp red chilli powder , ½ tsp chaat masala , ¼ tsp cumin powder , ½ tsp black salt , ½ tsp black pepper powder and about two pinches of salt . you can adjust the salt as per your taste. And mix well . make sure there are no lumps in it . keep stirring it till the paste thickens up properly .

Let the water reduce and let the paste thicken up keep mixing it in between so that there are no lumps and the chutney does not stick to the bottom of the pan and burn .

So keep stirring it , once it has reached your desired thick consistency then switch off the flame and let it cool down .


Be careful not to burn the chutney in order to make it thick. That’s why at the stage of adding the water in to paste. Make sure the water heats up and reduces to at least half its quantity. And then add the jaggery powder, and other spices. So that they are easy to mix ,and incorporate well, and also there are no lumps. And the chutney would become thick easily and the spices will cook quickly.

If you do not have jaggery powder , who can grate the jaggery so that there are no hard pieces of the jaggery . also using jaggery powder would make the process very easy . firstly there would be no hard and big pieces which would form lumps in to the chutney . and also using powder would be easy for it to dissolve in the chutney so it would require very less time to cook it .

Mixing the tamarind paste well after adding jaggery is important to avoid lumps into the chutney .

add the powdered spices only after the jaggery has completely melted and the water has thickened up a bit that way it is easy to add the powdered spices mix them properly to avoid lumps and also help them cook well .

Do not add the spice powders at a very later stage. When the mixture becomes completely thick, we need the spices to cook and to release their flavors. And don’t want them to taste raw . Hence add them immediately after jaggery dissolves and mix them really well so that there are no lumps in them.

You can also add water more or less according to your liking. If you want the chutney to be runny, then add more water and bring it to a boil. If you want it thick then keep boiling but stirring it at the same time. The recipe that I have shared here , makes a medium sized jar chutney which of thick pouring consistency used for chaat/snacks like dahi vadas and pani puri and samosas .

Once the chutney becomes of medium thick consistency, and lump free switch off the flame. And let it cool down completely.

And then use it as a sauce / condiment

For Dahi vada recipe and samosas the given consistency is good enough as is.

For pani puri .You can add 2 glasses of chilled water to make it as a sweet tangy water to fill the puris.