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A golden bowl with imli or tamarind chutney, with a spoon outside it.
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5 from 4 votes

Imli Chutney w/o Dates (Tamarind Chutney)

Learn how to make sweet and tangy Imli or Tamarind Chutney – an essential condiment for chaat and Pakistani / Indian snacks. This is a quick and easy version made with just 5 ingredients – imli / tamarind pulp, sugar and spices.
Prep Time15 minutes
Cook Time30 minutes
Soaking Time15 minutes
Total Time1 hour
Course: Chutney, Side Dish
Cuisine: Indian, Pakistani
Servings: 16 people
Calories: 33kcal
Author: Kiran

Ingredients

  • 1 cups (250g) seedless tamarind pulp
  • 1 cup (200g) sugar
  • 1 teaspoon salt to taste
  • 1 teaspoon red chili powder to taste
  • 1 teaspoon roasted cumin seeds (bhuna zeera)
  • ½ teaspoon ginger powder optional
  • 1 tablespoon vinegar optional

Instructions

  • Break the block of tamarind pulp into small chunks, and place in a medium sized bowl. Pour enough hot water to cover the tamarind pulp and let sit for around 15 - 20 minutes.
  • Take a large bowl, and place a colander on top of it. Strain the tamarind pulp through. Use your hands or the back of a spoon to help in straining the soaked tamarind through. This step can be messy but it’s essential to ensure that all the delicious tamarind pulp is squeezed through without the skin and seeds. If the tamarind pulp is difficult to push through, use more hot water.
  • Place the strained tamarind pulp in a small sauce-pan, and bring to a boil on low-medium heat. Add sugar, salt and red chili powder. Keep on low heat, while heating, till the tamarind pulp thickens into a sauce like consistency. This will take about 20 - 30 minutes.
  • Take off heat, and add roasted cumin seeds (bhuna zeera) and ginger powder (if using). Vinegar can be added as a preservative at this stage, if using.
  • Let the tamarind chutney cool - it will thicken more upon cooling. Pour into an air-tight bottle. Refrigerate and serve as needed.

Notes

Storage Instructions: 
  • Store the tamarind chutney in a clean moisture free airtight plastic or glass container in the refrigerator. If making chutney in bulk, it’s best to use multiple containers, taking one out as needed.
  • Make sure to use a clean moisture free spoon when serving the chutney, otherwise it may spoil.
  • Imli chutney can be kept in the refrigerator for 2 months easily with the addition of vinegar as a preservative.
  • It can also be frozen – again best to store in smaller containers, and take out one container as needed.

Nutrition

Calories: 33kcal | Carbohydrates: 9g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 26mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.2mg
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