Learn how to make thick, tangy, and sweet tamarind chutney at home just like the ones served at chaat stalls and sweet/snacks shops. This easy Imli Ki Chutney recipe uses simple ingredients like tamarind, jaggery, cumin, and spices to create the perfect combination for samosas, kachoris, dahi bhalla, and all your favorite Indian street foods.
Namaste! 🙏 I am Savita Shekhawat, and today I am sharing the secret to making the perfect street-style, thick, and glossy Imli Chutney at home. Made with rich tamarind pulp, sweet jaggery, and a quick aromatic Tarka, this classic chutney is the soul of Indian chaats, samosas, and dahi vadas. It's incredibly easy, gluten-free, vegan, and can be stored for weeks!
Check off ingredients as you gather them.
Prepare the Tamarind Pulp: Soak 100g of tamarind in water for 4-5 hours until completely soft. Mash it thoroughly with your hands to extract all the pulp, then strain it through a sieve. Add a little extra water if needed to strain smoothly.
Prepare the Tarka: Heat 2 teaspoons of oil in a heavy-bottomed Kadhai. Add 1 teaspoon of cumin seeds and let them splutter until slightly golden.
Add Spices & Pulp: Lower the flame, add the red chili powder, and sauté for just 20-30 seconds (be careful not to burn the spice!). Immediately pour in the prepared tamarind pulp and stir well.
Bring to a Boil: Keep stirring continuously so the mixture remains smooth. Once it comes to a boil, add salt, mix well, and let it simmer until it starts to thicken slightly.
Add Jaggery: Stir in the finely chopped jaggery. Cooking it on medium-low flame, stir constantly for 1 to 1.5 minutes until the jaggery dissolves completely and the chutney turns beautifully thick and glossy.
Cool and Store: Turn off the heat. Let the chutney cool down completely to room temperature. Pour it into a clean, dry glass jar and store it in the refrigerator to enjoy with your favorite snacks!
This traditional Imli Ki Meethi Chutney has the perfect balance of tangy tamarind, natural sweetness from jaggery, and mild spices. As the chutney cools, it thickens naturally, so avoid overcooking it. It pairs wonderfully with samosa, kachori, pakora, dahi vada, chaat, and other Indian snacks.
Use seedless, good-quality tamarind for a smoother chutney, and strain the pulp well to remove all fibers. Add the jaggery only after the tamarind has simmered to preserve its rich flavor. Once cooled completely, store the chutney in a sterilized glass jar in the refrigerator and always use a clean, dry spoon for a longer shelf life.
You can easily store this chutney in an airtight glass jar in the refrigerator for up to 2-3 weeks, or freeze it for up to 2 months!
Yes, you can use sugar, but jaggery (Gur) gives it that authentic, rich, dark color and a beautiful traditional depth of sweetness.
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25+ Years Cooking Legacy
Born into the traditional food culture of Haryana and married into the rich cultural heritage of Shekhawati, Savita Shekhawat shares generations-old family recipes, hand-ground spice traditions, and home-tested cooking methods with modern kitchens.
Her recipes combine authentic Indian flavors with clear, step-by-step guidance, helping home cooks recreate traditional dishes with confidence.
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Hello friends! 🙏 I, Savita Shekhawat, warmly welcome you to my kitchen. Today, I am going to share a simple homemade method that allows you to prepare delicious, natural raisins from fresh grapes right at home—without any adulterants, preservatives, or harmful chemicals. Store-bought raisins often undergo various processes to ensure a long shelf life, whereas homemade raisins are completely pure, nutritious, and full of flavor. If you have grapes at home, do give this easy method a try.
