Imli (Tamarind) Chutney

This is a tangy, sweet, and spicy chutney that is a key item for Indian chaat items like bhel puri, sev puri – as well as a side for samosas, vadas, etc. This chutney can be stored for up to a month and enjoyed 🙂 . Here’s my version of the chutney. 


Tamarind (imli): about the size of 3 lemons or equivalent tamarind paste
Jaggery or brown sugar: ¾ cup crushed
Red chilly powder: 1 teaspoon
Coriander (dhania) powder: ½ teaspoon
Coriander seeds: 5-6
Salt to taste 


  1. Soak the tamarind in water and heat in a microwave for about a minute. When cooled, extract all the pulp and discard the skins. You may use additional water – a total of about 4-5 cups.
  2. Heat the extracted pulp in a heavy bottomed vessel. When the solution comes to a boil, reduce the heat to medium and continue cooking with occasional stirring for about half hour.
  3. The solution would be reduced quite a bit by now. Add the rest of the ingredients and mix well. Stir till the jaggery dissolves.
  4. Continue cooking till the chutney thickens like a sauce/honey. Turn off the heat and set aside to cool.
  5. Refrigerate till use in an airtight container. The chutney is ready for use in chaats or as an accompaniment to snacks.
  6. imli-chutney.jpg


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