Tamarind chutney, also known as imli chutney, is a sweet-tangy Indian condiment made from tamarind paste, jaggery, and spices. It’s perfect for pakoras, chaat, and other street-food favourites — and this version comes together in minutes.

Sweet meets tang with a side of sass. My imli chutney takes the rich, fruity sourness of tamarind, smooths it out with jaggery’s caramel hug, then slips in a whisper of smoky cumin and a cheeky pinch of black salt for that “what is that?” magic. It’s glossy, drapey, and ready in minutes — the condiment equivalent of a party guest who shows up early and brings dessert.

What Makes This Sweet-Tangy Chutney Stand Out from the Internet Pile

Most tamarind chutneys online read like a commitment — long ingredient lists, spice blends that could stock a small grocery store, and simmer times that have you questioning your life choices.

This one? Six ingredients you probably already have, one pan, and less time than it takes to scroll your way out of a WhatsApp family group thread.

It’s the chutney I make when guests “pop by” and somehow expect a snack spread, or when hot, crispy fish pakoras magically appear and need a proper plus-one, or when a heaping plate of spice-loaded corn and potato chaat is waiting for that sweet-sour drizzle to pull it all together.

Nutrition Know-How

Tamarind isn’t just about flavour — it’s naturally rich in polyphenols, which act as antioxidants. Paired with jaggery’s small boost of minerals like iron and potassium, this chutney adds more than just taste to your plate.

Key Ingredients Worth Paying Attention To

I’m not going to walk you through every pinch and splash — that’s what the recipe card below is for. Here, I’m just highlighting the ingredients you need to pay extra attention to if you want this chutney to really sing.

• Tamarind Pulp (Seedless) – You want that deep tang without wrestling with seeds and fibres.

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• Jaggery – Not the time to swap for white sugar. Jaggery gives you flavour with personality — think caramel meets molasses.
• Roasted Cumin Powder – Skip the jar that’s been in the cupboard since 2019. Toast cumin seeds fresh and grind for a smoky, warm lift.
• Black Salt – That funky, sulphuric tang that makes street food addictive.

The Foolproof Method

Pressing the paste through a fine mesh sieve gives a smooth, drizzle-ready chutney — no lumps allowed.
Scrape the back of the sieve to grab every drop of concentrated tamarind flavour you’ve worked for. I add everything to the mixture, then bring on gentle heat — it helps the jaggery dissolve evenly into the warm tamarind liquid and skips the grainy texture trap. A gentle simmer thickens the chutney without scorching it — low and slow here keeps that sweet-tang harmony intact. A funnel makes jar-filling mess-free — and less mess means fewer chances of contamination that can shorten shelf life.

My sweet-tangy lifesaver — perfect for pakoras, chaat, or honestly, spoon-to-mouth moments.

This step-by-step shows you the process. Exact ingredients and measurements are waiting for you in the recipe card below.

Tried this recipe? Tell me how it went! Your ratings and comments mean so much, and if you share on Instagram, tag me @DesiliciousRD — I love seeing what you create.

Desi~liciously Yours, Shahzadi

Tamarind chutney, also known as imli chutney, is a sweet-tangy Indian condiment made from tamarind paste, jaggery, and spices.

It’s perfect for pakoras, chaat, and other street-food favourites — and this version comes together in minutes.

• 150 g tamarind, seedless paste
• 400 ml hot water
• 75 g jaggery
• ½ tsp cumin powder, roasted
• ½ tsp Kashmiri red chili powder
• ¼ tsp black salt

• Place tamarind in a heatproof bowl. Pour over hot water and let sit for 10 minutes.

• Use a spoon or fingers to mash the pulp. Strain through a sieve into a small saucepan.

• Add jaggery, cumin powder, chili powder, black salt, and regular salt. Stir well.

• Bring to a gentle simmer for 4–5 minutes, until slightly thickened.

• Let the chutney cool, then serve with pakoras, samosas, or chaats.

The Right Way to Store Tamarind Chutney

• This chutney will keep well in the fridge for up to one week if stored in a clean glass jar with a tight lid.

  Avoid dipping in with fingers or using spoons that have touched other foods — even a tiny bit of cross-contamination can make it spoil faster. It will naturally thicken as it sits, so when you’re ready to serve, loosen with a splash of hot water and stir until smooth.

• Can you freeze it? Yes — portion it into small airtight containers, freeze, and thaw in the fridge overnight before use.

How I Actually Use This Chutney at Home

• Drizzle over dahi puri or corn and potato chaat for that street-food kick.
• Serve as a dipping sauce for pakoras, samosas, or spring rolls.
• Mix with plain yogurt for a creamy dip that works with kebabs, or veggie sticks.
• Brush over roasted vegetables like eggplant or sweet potatoes for a sweet-tangy glaze.

Nutrition Information:

Serving: 1tbspCalories: 25kcal (1%)Carbohydrates: 6g (2%)Protein: 0.2gFat: 0.04gSaturated Fat: 0.02gPolyunsaturated Fat: 0.005gMonounsaturated Fat: 0.02gSodium: 25mg (1%)Potassium: 38mg (1%)Fiber: 0.3g (1%)Sugar: 5g (6%)Vitamin A: 2IUVitamin C: 0.2mgCalcium: 6mg (1%)Iron: 0.2mg (1%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily.

It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.