Sweet & Spicy Tamarind Red Chutney

Tamarind Chutney is also known as Imli chutney (Imli is the Hindi word for tamarind). Tamarind chutney is a spiced, sweet and tangy sauce served with Indian chaat snacks or fried snacks like samosa, kachori or pakoda.


  • ½ cup seedless tamarind – tightly packed (imli)
  • 1.75 cups water or add as required
  • ½ teaspoon cumin seeds
  • ½ inch ginger
  • 1 pinch asafoetida (hing) or heeng powder
  • ¼ teaspoon red chilli powder
  • ½ cup jaggery powder or as per taste
  • 1 teaspoon oil – any neutral tasting oil
  • Himalayan Pink Salt or common salt



  • Soak the tamarind in water, overnight or for 4 to 5 hours.
  • With your hands, squeeze the pulp from the tamarind in the same bowl or pan. Strain the pulp and keep aside.
  • Heat oil in small pan. Fry the cumin seeds first. Keep the heat to a low. Then add grated ginger and then add asafoetida (hing) and red chilli powder. Mix well.
  • Then add the strained tamarind pulp. Cook for 2 to 3 mins.
  • Add the jaggery and salt. Mix well. Simmer for 4 to 5 minutes or more time until the consistency thickens.
  • When cooled, store the chutney in an air-tight dry jar or container. Refrigerate and serve whenever required.


Buy the ingredients to make Red Tamarind Chutney here:


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