Vegan Masala Recipe
Tamarind Chutney Recipe (Meethi Imli Chutney)
Tamarind Chutney, or Meethi Imli Chutney, is a harmonious blend of sweet and tangy flavors made from tamarind, jaggery, and spices. Its rich, smooth consistency makes it an excellent accompaniment for chaat and fried snacks, adding depth to every bite.
From the kitchen
What to expect
This Tamarind Chutney is a delightful addition to any Indian meal, bringing layers of flavor to your snacks and appetizers.
Serving idea
Best served simply
Serve alongside crispy samosas or with fresh, crunchy papdi for a satisfying snack experience.
Cook the recipe
Method
- 1
Soak ½ cup tamarind in 1.75 cups water overnight or for 4 to 5 hours in a small bowl or pan, rinsing it beforehand if desired.
- 2
Once softened, squeeze and press the tamarind to extract the pulp into the soaking water, removing any seeds as you go.
- 3
Strain the pulp if desired, keeping the smooth liquid for the next steps.
- 4
In a small frying pan, heat 1 teaspoon oil over medium heat.
- 5
Lower the heat and add ½ teaspoon cumin seeds, allowing them to crackle and release their aroma.
- 6
Stir in ½ teaspoon ground ginger powder, 1 pinch asafoetida, and ¼ teaspoon red chili powder, mixing the spices well.
- 7
Add the strained tamarind pulp and cook for 2 to 3 minutes, letting the flavors meld.
- 8
Incorporate ½ cup chopped jaggery and salt to taste, cooking for an additional 4 to 5 minutes until the chutney thickens slightly.
- 9
Remove from heat and let the chutney cool before transferring it to an airtight container.
Gather everything first
Ingredients
- •½ cup tamarind (imli, tightly packed, preferably without seeds)
- •1.75 cups water (or as needed)
- •1 teaspoon oil (any neutral-tasting oil)
- •½ teaspoon cumin seeds
- •½ teaspoon ground ginger powder (saunth powder)
- •1 pinch asafoetida (hing)
- •¼ teaspoon red chili powder (or cayenne pepper)
- •½ cup chopped jaggery (adjust to taste)
- •Salt (to taste)
A few useful notes
Notes
- •The chutney should have a smooth texture with a balanced sweetness from the jaggery and tanginess from the tamarind. Store in an airtight container in the refrigerator for up to two weeks; it thickens as it cools. Reheat gently before serving or use at room temperature with your favorite chaat or snacks.
Learn the technique
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