Tamarind Chutney (Imli Chutney)
Support Chef Mabapu Foods
Love this recipe? Scan the QR code or copy the UPI ID to send direct support!
A quintessential North Indian condiment, tamarind chutney is a sweet and sour dip made with dry tamarind, brown sugar, and spices, perfect for chaat and snacks, with health benefits from tamarind's antioxidant properties.
Bapu Cooking Mode with Maa
Interactive step-by-step guidance, cooking scales, timers, and hands-free kitchen voice control!
🥘 Ingredients List
Main Ingredients
👨🍳 Cooking Method
Rehydrating Tamarind
Remove any seeds from the tamarind block.
Combine tamarind and 500ml of water in a medium pan, bring to a boil and cook for 2–3 minutes.
Remove from the heat and let soak for 1/2–1 hour until soaked through.
Straining Tamarind Paste
Grind the soaked tamarind in a blender, just a few whirls.
Strain the pulp in a strainer (medium holes).
Pour the remaining 250ml water over the pulp gradually, stirring with a spoon or fingers to help strain the tamarind paste.
Cooking the Chutney
Return the tamarind paste to the pan.
Add the salt, brown sugar, and cayenne pepper.
Stir until the sugar is dissolved.
Heat on medium heat, stirring occasionally, and bring to a boil.
Reduce heat and simmer for 15–20 minutes.
Serving
Serve at room temperature or refrigerate in an air-tight container.
💡 Frequently Asked Questions
