Sweet tamarind chutney is a distinctive, tangy condiment in South Asian cooking with a perfect balance of sweetness, spice and acidity. This easy recipe can be a new addition to your menu because it is perfect to enhance savoury snacks.
Tamarind chutney is made from the fruit pulp of the tamarind tree’s bean pods. Tamarind is often said to taste like a sweet and sour cross between lemon, apricot, dates, and molasses, and it has a dark red, raspberry colour.
This chutney is an exotic dipping sauce, and it might seem challenging to make, but the ingredients are easy to find in many grocery stores. If you can’t find the ingredients listed here, there are also a variety of substitutes you can use.
My sweet, spicy and tangy tamarind chutney goes beautifully with Pakistani and Indian snacks; like samosas, chaats, pakoras (fritters) and dahi bhalla (lentil dumplings). It is a must-have on many tables during the month of Ramadan as it is an excellent accompaniment to fried food.
While it’s popular in South Asia, it’s not limited to Pakistani/Indian cuisine. It is also popular in Mexican and Caribbean food. You can smear it over grilled meat, or serve it with fried, puffy bread, deep-fried veggies, or dumplings.
If you love pairing your snacks with homemade dips, then also try my Cilantro Mint Chutney and Green Tamarind Chutney.
Table of Content
What Is Tamarind Chutney
Tamarind chutney also called imli ki chutney is a popular condiment in the Indian and Pakistani cuisine. It's a tangy paste or sauce made from the tamarind bean. These pods contain a dense fruit pulp that turns into a caramel brown.
The pulp is mixed with various spices like jaggery, chili, ginger, cumin or some other ingredient to form a chutney.
The chutney can be made into a thicker jam-like spread that pairs well with Pakistani or Indian appetizers or a runny sauce, ideal for dipping or pouring. It has a sweet and tangy flavour profile.
Ingredients & Substitutions
Here's what you'll need to make my Sweet Tamarind Chutney:
- Tamarind - Get the block of tamarind from South Asian stores, it should be preferably be an Indian or Pakistani variety and not the Thai tamarind. Seedless tamarind is easier to work with but in this recipe I used the one with seeds. You can use also whole tamarind pods or tamarind paste but keep in mind the chutney might differ slightly in flavour.
- Jaggery (Gur/Gud) - This is simply unprocessed brown sugar commonly used in Indian cooking. You may also use piloncillo in place if you live near Hispanic grocery stores, brown sugar (the darker, the better), or molasses mixed with white sugar.
- Red Chili Powder – Imli chutney is best with a little heat, but you can remove this or add more depending on your tastes. You can also switch with cayenne pepper.
- Black Salt – Also called kala namak in Urdu and Hindi, lends a sulphuric smokiness to any dish. Many people also use chaat masala, which offers a similar flavor profile, as a substitute.
- Cumin Powder – Cumin brings depth to the sweet tanginess of tamarind. You can use cumin powder or freshly crushed cumin seeds.
- Ginger – The kick of ginger adds another dimension that complements the sweetness and sourness of this tamarind sauce.
See recipe card for quantities.
How To Make Tamarind Chutney
This recipe takes just a few minutes to make at home:
1. Soften the tamarind in a pot with hot water for 10-15 minutes.
2. Add the seasonings and jaggery to the pot and simmer for a few minutes.
3. Let the mix cool, and remove the tamarind seeds with your fingers.
4. Then, blend the chutney until it is smooth.
5. Then, strain it to remove excess fibre.
6. Store the chutney in your fridge for 3-4 weeks or freeze it for up to 3 months.
Expert Tips
- Try to use tamarind pulp with or without seeds. Don’t use the tamarind concentrate, as it has a different flavour profile.
- You can adjust the consistency of the chutney to your preference. If you like a thin dipping sauce, add more water. Remember, the chutney will further thicken when it goes inside the fridge.
- If you like a very fine and smooth chutney, feel free to strain it. But if you want less hassle, skip straining and just blend well.
- Use jaggery for a more authentic taste!
Variations
Here are couple of ways in which you an customize this homemade tamarind chutney recipe:
- One common variation is to add chopped dates (e.g. Medjool dates) or raisins. These can add more mellow sweetness and depth. They also add a delicious chunkiness, which is desirable as texture is an important aspect of chutneys.
- You can also experiment with different seasonings. Garam masala, crushed fennel seeds, cinnamon powder, fenugreek seeds, ground coriander, chaat masala and black pepper are some interesting options. Toasting whole spices also help to enhance the flavour.
- Depending on your preference, feel free to adjust the sweetness and spice level of this recipe too. Increase or decrease the amount of jaggery or omit the spice if you don't like it.
- While cooking your chutney in a pot or pan on the stove is common, you can also use a pressure cooker or instant pot for a truly hands-free approach. Especially if you are making in a larger quantity.
- Fruits l(ike sliced banana or chopped mango) and melon seeds are also a fun addition.
Serving Suggestions
- Drizzle this exotic sauce on all kinds of chaats like: Chana Chaat, Papri Chaat, Aloo Chaat (or Aloo Tikki Chaat), Dahi Bhalla Chaat (Dahi Vada), Bhel Puri and Samosa Chaat.
- Slather imli chutney inside a Bun Kabab (also called Anda Shami).
- Serve it alongside Vegetable Pakoras, Fish Pakoras, Aloo Tikki or Lahori Fried Fish to jazz up the meal.
- There is no Pani Puri or Gol Gappay without this delectable chutney.
- Make some other chutneys to give your tamarind dip some company. While this sweet and spicy tamarind chutney shines on its own, it will take your snack party to an entirely new level when paired with others like Green Chutney, Garlic Chutney or Tomato Chutney.
Here are some pairing ideas for the Tamarind Chutney:
Storage
Imli Chutney can be stored in an airtight container in your refrigerator for 3 to 4 weeks.
If you freeze this chutney it can last a long time if properly sealed, between 3 to 6 months.
Add the tamarind chutney in an airtight container, and ideally, place a layer of plastic wrap on top of it to protect it from any air. Remember to thaw the chutney well ahead if you intend to use it later. Stir well before serving.
TIP: You can also pour this tamarind sauce in ice cube trays for convenience. When frozen transfer the tamarind blocks to a ziplock bag and use one or two with your meals. This way you don't need to defrost the entire bowl of chutney.
FAQ
Use a South Asian variety of tamarind pulp readily available in Pakistani and Indian grocery stores. These tamarind blocks come with and without seeds. Either way works, just remember to remove the seeds before blending. Thai tamarind is also available side-by-side in these stores but keep in mind it tastes much sweeter and lacks that sourness.
This tamarind aka imli chutney is sweet and tangy with a slight kick of spice. It's a rich, dark brown coloured dipping sauce that perfectly compliments fried snacks.
Video
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📖 Recipe
Sweet Tamarind Chutney (Imli Chutney)
Ingredients
- 200 g tamarind block
- ¾ cup jaggery (gur) crushed
- 1 teaspoon red chili powder
- ½ teaspoon black salt
- 1 teaspoon cumin powder
- 1 teaspoon ginger powder
Instructions
- Add the tamarind to a small pot and top with 2 cups of boiling water.
- Let sit for 10 to 15 minutes until the tamarind softens.
- Move the pot to the stove. Add the red chili powder, black salt, cumin powder, and dry ginger powder and cook on low heat for 2-3 minutes.
- Take off from the stove and let it cool to room temperature.
- When the tamarind mixture is cool enough, remove the seeds by squeezing between your fingers.
- Blitz the rest of the chutney in a blender till smooth.
- Pass through a sieve to remove any excess fibre.
- Store in an airtight glass jar and keep in the fridge for 3-4 weeks or freeze for up to 3-6 months.
- Serve it with samosas, chaats and pakoras.
Video
Notes
- Use the Indian or Pakistani variety of the tamarind for authentic taste.
- Jaggery is unprocessed brown sugar and has a very a distinctive taste. However, it can be replaced with brown sugar.
- Customize the chutney's thickness to suit your taste by adjusting its consistency. For a thinner dipping sauce, simply incorporate more water. Keep in mind that the chutney will thicken further as it cools in the refrigerator.
- If you prefer a smoother chutney, strain it, but for a simpler option, blend it without straining.
Nutrition
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