Imli Ki Chutney

Tangy Chutneys and sauces go very well with fried bhajiya’s and crisp pakodas (Indian snacks) in cold weather when it is raining outside. You can also use this pungent chutney along with Indian chaats.

Store this sweet, sour and hot chutney in air-tight glass jars in the refrigerator. Use in within a month.

Imli Ki Chutney – Tamarind Sauce source

Imli Ki Chutney – Tamarind Sauce


Tamarind – 250 gms
Jaggery/Gud – 300 gms (you can also use sugar instead)
Red Chilli Powder – 1 tsp
Cumin seed/Zeera powder – 1 tsp
Black salt/Kala Namak – a pinch


1. Soak the tamarind in a small bowl with warm/hot water just enoughg to cover ir for 1 hour. Then extract a thick pulp from the tamarind by pressing it down a sieve to remove all the fibres.
2. Take a heavy bottom pan and cook the pulp. Add sugar and keep stirring till it becomes thick. Add spices and salt and cook it 3 mins more Remove from heat. Pour into sterlised bottle and store upto 1 month in a refrigerator.


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5 Responses to “Imli Ki Chutney”

  1. woooooooow mona this is helping me a lot

  2. Your recipes are awesome, Please can u show me how to make pooran puria or Kheer puria.

  3. Salam mona,
    I made the chutney but forgot it on the stove hence it became very thick, please tell me how i can save it.

    WaAlaiKuMAsSlaam Sana, try adding just a little bit of water to adjust the consistency and also taste and add seasonings if required.

  4. Can we omit sugar/Jaggery or its neceassary for the chutney to be sweeet?

    Juveria, I recommend using jaggery for this chutney. Use sugar only if jaggery is not available. Adding jaggery/sugar is important here for a good tasting chutney.

  5. Al salam alikum

    Do you use the packed tamarind?

    B.Saeed, yes I do.

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