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–+ servings

Tamarind Chutney

224kcal
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Prep 15 minutes
Cook 30 minutes
Total 45 minutes
A sweet, tangy, and deeply flavorful Tamarind Chutney (imli chutney) that’s easy to make at home and far more economical than store-bought. Perfect for chaat, snacks, and appetizers, this versatile condiment can be made in large batches and stored for months.
Servings 10 cups
Course Accompaniment
Cuisine Indian

Ingredients

  • 8 oz Tamarind
  • 16 oz Jaggery if jaggery is unavailable, substitute with raw sugar or brown sugar.
  • 1 tsp Red Chili Powder use Kashmiri Red Chili powder reduce the spice level
  • 2 tbsp Toasted Cumin Powder see the recipe for Toasted Cumin on PureCurry.com
  • 1 tbsp Ginger Powder optional, but recommended as it adds depth and warmth
  • 2 inch Cinnamon Stick
  • 2 Bay leaves

Method

Preparation
  1. Soak the tamarind in about 8 cups of water for at least 4 hours (or overnight for best results).
    Tamarind
    2. Warm water speeds up softening if you’re short on time.
  2. Using your fingers, mash and squeeze the soaked tamarind to extract as much pulp as possible.
    Tamarind Mashed
    3. Work in batches to ensure you extract all the pulp.
  3. Strain the mixture through a sieve to separate the pulp from seeds and fibers.
    Tamarind Pressed
    4. Use a regular mesh strainer for best results. Press firmly with a spoon to maximize yield.
    I used a food mill when photographing this recipe, but I don't recommend it as I found it to be more cumbersome than helpful. The tamarind fibers get caught in the mechanism which makes it harder to turn and tedious to clean.
  4. Transfer the strained tamarind pulp to a heavy-bottomed pot.
    Tamarind Chutney Raw
Cooking the Chutney
  1. Place the pot over medium heat and add the jaggery. Stir occasionally until it melts completely.
    Cooking Tamarind Chutney
    2. Break jaggery into smaller pieces so it melts faster and evenly.
  2. Add the red chili powder, roasted cumin powder, ginger powder (if using), cinnamon stick, and bay leaf. Reduce heat to medium-low and cook for about 30 minutes.
    3. Stir occasionally to prevent sticking or burning at the bottom.
  3. Taste and adjust the balance - add more jaggery or sugar if the chutney is too sour.
    4. Flavor will mellow slightly as it cools, so avoid over-sweetening.
  4. Check consistency by dipping a spoon into the chutney. It should coat the back of the spoon and cling lightly.
    5. If too thin, simmer longer; if too thick, add a little water.
  5. Remove the cinnamon stick and bay leaf, then let the chutney cool completely before storing.
Storage
  1. Cool the chutney completely before storing it. You can store it in the fridge for a few months, but it’s unlikely that this yummy chutney will last that long.

Nutrition

Serving1cupCalories224kcalCarbohydrates54gProtein1gFat0.4gSaturated Fat0.1gPolyunsaturated Fat0.1gMonounsaturated Fat0.2gSodium12mgPotassium176mgFiber2gSugar48gVitamin A84IUVitamin C1mgCalcium45mgIron2mg

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