Tamarind chutney, also known as imli chutney, is a sweet-tangy Indian condiment made from tamarind paste, jaggery, and spices. It’s perfect for pakoras, chaat, and other street-food favourites — and this version comes together in minutes.
Sweet meets tang with a side of sass. My imli chutney takes the rich, fruity sourness of tamarind, smooths it out with jaggery’s caramel hug, then slips in a whisper of smoky cumin and a cheeky pinch of black salt for that “what is that?” magic. It’s glossy, drapey, and ready in minutes — the condiment equivalent of a party guest who shows up early and brings dessert.
What Makes This Sweet-Tangy Chutney Stand Out from the Internet Pile
Most tamarind chutneys online read like a commitment — long ingredient lists, spice blends that could stock a small grocery store, and simmer times that have you questioning your life choices. This one? Six ingredients you probably already have, one pan, and less time than it takes to scroll your way out of a WhatsApp family group thread.
It’s the chutney I make when guests “pop by” and somehow expect a snack spread, or when hot, crispy fish pakoras magically appear and need a proper plus-one, or when a heaping plate of spice-loaded corn and potato chaat is waiting for that sweet-sour drizzle to pull it all together.
Nutrition Know-How
Tamarind isn’t just about flavour — it’s naturally rich in polyphenols, which act as antioxidants. Paired with jaggery’s small boost of minerals like iron and potassium, this chutney adds more than just taste to your plate.
Key Ingredients Worth Paying Attention To
I’m not going to walk you through every pinch and splash — that’s what the recipe card below is for. Here, I’m just highlighting the ingredients you need to pay extra attention to if you want this chutney to really sing.
Tamarind Pulp (Seedless) – You want that deep tang without wrestling with seeds and fibres. I
Jaggery – Not the time to swap for white sugar. Jaggery gives you flavour with personality — think caramel meets molasses.
Roasted Cumin Powder – Skip the jar that’s been in the cupboard since 2019. Toast cumin seeds fresh and grind for a smoky, warm lift.
Black Salt – That funky, sulphuric tang that makes street food addictive.
The Foolproof Method
A 10-minute soak in hot water softens the tamarind enough to mash easily, unlocking all that deep tang without overworking your wrists.
I use a spoon to break down the tamarind so it releases all its tangy pulp into the water
A fork is a better choice than a spoon for this part! Pressing the paste through a fine mesh sieve gives a smooth, drizzle-ready chutney — no lumps allowed.
Scrape the back of the sieve to grab every drop of concentrated tamarind flavour you’ve worked for.
I add everything to the mixture, then bring on gentle heat — it helps the jaggery dissolve evenly into the warm tamarind liquid and skips the grainy texture trap.
A gentle simmer thickens the chutney without scorching it — low and slow here keeps that sweet-tang harmony intact.
A funnel makes jar-filling mess-free — and less mess means fewer chances of contamination that can shorten shelf life.
My sweet-tangy lifesaver — perfect for pakoras, chaat, or honestly, spoon-to-mouth moments.
This step-by-step shows you the process. Exact ingredients and measurements are waiting for you in the recipe card below.
Tried this recipe? Tell me how it went! Your ratings and comments mean so much, and if you share on Instagram, tag me @DesiliciousRD — I love seeing what you create.
Desi~liciously Yours, Shahzadi
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Quick & Easy Tamarind Chutney (Imli Chutney)
Tamarind chutney, also known as imli chutney, is a sweet-tangy Indian condiment made from tamarind paste, jaggery, and spices. It’s perfect for pakoras, chaat, and other street-food favourites — and this version comes together in minutes.
Keyword Indian tamarind dip, sweet and sour chutney, tangy tamarind sauce, vegetarian Indian condiments
Health Benefit Anti-Inflammatory, Immune Supporting
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
Servings 25tablespoons
Calories 25kcal
Author Shahzadi Devje
Cost $3
Equipment
fine mesh sieve
funnel
Ingredients
150gtamarindseedless paste
400mlhot water
75gjaggery
½tspcumin powderroasted
½tspKashmiri red chili powder
¼tspblack salt
Instructions
Place the seedless tamarind paste in a medium heatproof jug or bowl and pour over the hot water, ensuring the pulp is fully submerged. Let soak for 10 minutes. Using a spoon, mash the softened tamarind until the water turns deep brown and the pulp loosens.
Set a fine-mesh sieve over a small saucepan. Pour the tamarind mixture into the sieve and press through with a fork, scraping any purée clinging to the underside into the pan. Discard the remaining fibres and seeds.
Add the jaggery, cumin powder, Kashmiri red chili powder, and black salt to the tamarind liquid. Place the pan over medium-low heat and bring to a gentle simmer. Cook for 4–5 minutes, stirring often, until the jaggery completely dissolves and the chutney thickens slightly and coats the back of a spoon.
Remove from the heat and let cool completely before transferring to a clean glass jar. Seal and refrigerate for up to 1 week. If the chutney thickens in the fridge, loosen with a splash of hot water before serving.
Video
Notes
The Right Way to Store Tamarind Chutney
This chutney will keep well in the fridge for up to one week if stored in a clean glass jar with a tight lid. Avoid dipping in with fingers or using spoons that have touched other foods — even a tiny bit of cross-contamination can make it spoil faster. It will naturally thicken as it sits, so when you’re ready to serve, loosen with a splash of hot water and stir until smooth.
Can you freeze it? Yes — portion it into small airtight containers, freeze, and thaw in the fridge overnight before use.
How I Actually Use This Chutney at Home
Drizzle over dahi puri or corn and potato chaat for that street-food kick.
Serve as a dipping sauce for pakoras, samosas, or spring rolls.
Mix with plain yogurt for a creamy dip that works with kebabs, or veggie sticks.
Brush over roasted vegetables like eggplant or sweet potatoes for a sweet-tangy glaze.
