Imli Chutney | Sweet Tamarind chutney Recipe | Imli ki khatti meethi chutney |Easy recipe of Imli gud ki chutney | Sweet tamarind chutney recipe with step by step instructions

Khatti Meethi Imli ki Chutney | Imli Chutney | Sweet Tamarind chutney Recipe is a very popular, and an  essential part of making all types of chaats in India. This is gluten free and vegan.

Along with Green chutney recipe, this tangy, sweet & delicious tamarind chutney is a must, as without these both, any chaat is incomplete.

Moreover the best part is that this delicious imli chutney is made with only 3 prime Ingredients, tamarind,  jaggery and dates along with few other basic spices.

Here are some more lipsmacking good Indian chutney recipes, that you can very easily make at home and enjoy every single day with your daily meals –

Raw Mango chutney/ Kachi kairi ki chutney

Dry garlic and coconut chutney / Vada pav chutney

I don’t know why it took me so long to post this easy peasy but very important staple tamarind chutney recipe, as this should have been here years ago. Anyhow better late than never.

Imli Chutney | Sweet Tamarind chutney Recipe, a must recipe for everyone

This chutney also known as meethi chutney, sonth or saunth in Northern parts of India.

This chutney has a distinct flavor from jaggery, tamarind and other basic spices that’s what makes it so irresistible.

It’s sweet, spicy, sour and tangy, all at the same time. Sounds delicious right.

Recently when I shared Dahi bhalla / Dahi vada and Poha alu raj Kachori on social media, I received many requests asking for tamarind chutney recipe.

Though I have one bottle always ready in my fridge all the time, I have never clicked the pictures for the same.

So here I am today, sharing the very easy imli chutney recipe, keeping in mind the coming year end festivities.

This Sweet Tamarind Chutney ticks all the boxes like….

1. Has the perfect balance of sweet, sour and tangy flavors.

2. Stays good in the refrigerator for months.

3. Is also vegan and gluten-free.

Ingredients used for making Imli Chutney | Sweet Tamarind chutney Recipe

Tamarind: it is the main ingredient for this chutney. It’s what gives the chutney that distinct tart taste.

The tamarind is soaked in hot water and then it’s juice is extracted by removing the pulp.

Jaggery : to sweeten the recipe, I use jaggery.

Dates : Along with jaggery I like to add few dates that are de seeded and soaked in warm water.

Spices: I have used roasted cumin powder, black salt, and red chili powder.

What should be the consistency of the chutney?

The consistency of this chutney depends on your personal choice. I like it thick but not very thick. It should be easily pourable over any chaat.

Serving suggestions

Imli Chutney can be served with anything or everything from samosa, kachori, dhokla, pakoda, vada to name a few.  Serve it with any chaat including –

Lal saag patta chaat / Amarnath leaves chaat

Instant khatta dhokla

Dahi vada

Ragda patties chaat

Storing the Chutney, do’s and don’ts

This chutney keeps well for months in the refrigerator. Always store it in airtight glass bottle.

Make sure, to use a dry and clean spoon every single time when taking out the chutney and it should last long.

Don’t keep the bottle out for long after using it, place it back in the fridge immediately.

More Favorite Sauces and dips

If you love this recipe,  do try making one of these delicious sauces/dips next!

Tzatziki dip

Red Kidney Bean Hummus | Rajma Hummus

Green chutney recipe

Mango Salsa

Red kidney bean hummus

Baba ganoush

No bake cheese corn dip

Guacamole Recipe

Homemade hummus

Vegan crema fresca

Step by step instructions and pictorial presentation to make Imli Chutney | Sweet Tamarind chutney Recipe

Clean and wash tamarind and remove the seeds if any.

Deseed the dates and wash it thoroughly.

Add imli and deseeded dates in a pan with 1 cup water.

Put it on heat and bring to boil. As soon as it comes to boil, turn off heat, cover the pan with a lid and let it remain like that for 25 to 30 minutes to cool.

Once cooled, grind imli n dates soaked in water into smooth paste. Sieve this mixture using a strainer.

Get rid of all the fiber and add additional 1/2 cup water while sieving the mixture.

Transfer it back on stove. Bring it to boil again.

To this add chopped jaggery. Simmer it till jaggery completely dissolves and it starts to thicken.

In between keep stirring it occasionally.

You will notice that the colour changes to dark brown.

Cook it for another 5 to 7 minutes more.

Add black salt, roasted cumin powder and red chilli powder. Stir well.

Taste the test and adjust sweetness accordingly. We like to have it khatta meetha.

You may find the consistency bit thin but it will get thicker once it cools down.

Switch off the flame. Cool the chutney properly. Then fill it in a glass jar. Refrigerate it for further use.

Your thick imli chutney is ready to be served.

Recipe card 🔽

Print Recipe

Imli Chutney | Sweet Tamarind chutney Recipe

Khatti Meethi Imli ki Chutney | Imli Chutney | Sweet Tamarind chutney Recipe is a very popular, an essential part of making all types of chaats in India. This is gluten free and vegan.

Prep Time10 minutes mins

Cook Time25 minutes mins

Course: Accompaniment

Cuisine: Indian

Keyword: chaat chutney, imli ki chutney, khatti meethi imli chutney, Sweet tamarind chutney, Tamarind chutney

Servings: 10

Author: Lata Lala

Ingredients

• 1 cup imli/Tamarind
• 3 cups water
• 3/4 cup jaggery
• 1/4 cup dates
• 1 tsp salt
• 1/2 tsp black salt
• 1 tsp roasted jeera/cumin powder
• 1 tsp red chilli powder

Instructions

• Clean and wash tamarind and remove the seeds if any. Deseed the dates and wash it thoroughly.
• Add imli and deseeded dates in a pan with 1 cup water.
• Put it on heat and bring to boil. As soon as it comes to boil, turn off heat, cover the pan with a lid and let it remain like that for 25 to 30 minutes to cool.
• Once cooled, grind imli n dates soaked in water into smooth paste. Sieve this mixture using a strainer.
• Get rid of all the fiber and add additional 1/2 cup water while sieving the mixture.
• Transfer it back on stove. Bring it to boil again.
• To this add chopped jaggery. Simmer it till jaggery completely dissolves and it starts to thicken.
• In between keep stirring it occasionally.
• You will notice that the colour changes to dark brown.
• Cook it for another 5 to 7 minutes more.
• Add black salt, roasted cumin powder and red chilli powder. Stir well.
• Taste the test and adjust sweetness accordingly. We like to have it khatta meetha.
• You may find the consistency bit thin but it will get thicker once it cools down.
• Switch off the flame. Cool the chutney properly. Then fill it in a glass jar. Refrigerate it for further use.
• Your thick imli chutney is ready to be served.

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