Tamarind Chutney | Imli Chutney |Amtanichi Chutney

Tamarind chutney recipe with step-by-step photos and instructions.

Tamarind chutney is a sweet, sour and tangy Indian condiment used in the flavouring of chaat recipes. It is prepared using tamarind, dates, jaggery and different spice powders. It also serves as a dip for samosas, kachoris, etc. This chutney turns out very glossy and shiny in texture.

Tamarind is called as ‘Amtaan‘ in Konkani. Although, tamarind is the key ingredient here, this chutney also uses dates as they have a natural sweetness. You can skip dates and increase the quantity of jaggery. However, jaggery renders a conventional flavour. If using as a dip do not dilute with water. For chaats, add water as required to get the desired consistency.

Chaat Chutneys

Basically, any chaat item requires 3 types of chutneys; tamarind chutney, red chutney and green chutney. However it is easy to prepare any chaat if you have tamarind chutney. A handy tip – You can substitute red chutney with chilli powder and green chutney with finely chopped coriander and mint.

Also do check out my other chutneys..

Red Chutney

Green Chutney

For all the chaat chutney recipes in one post do check out the link below:-

Chaat Chutneys

Shelf-life of Imli Chutney

Tamarind is called as ‘imli’ in Hindi. Tamarind chutney or imli chutney has a very long shelf-life. It can be prepared and stored for 2-3 months in the refrigerator and for longer duration in the freezer. However I would recommend you not to store that long. 🙂 When you want to use the chutney, just remove a little quantity and add water to get the desired consistency.

Tips to prepare tamarind chutney

1. Preferably use fresh and light brown coloured tamarind. Aged tamarind is very dark in colour. It will yield a dark coloured chutney.
2. Use tamarind which is clean, seedless and has less or no threads at all.
3. You can substitute dates with raisins or skip them altogether. Just increase the quantity of jaggery.
4. Depending on the quality of tamarind and dates more water may be required while cooking. Adjust accordingly.
5. Also you can use sugar instead of jaggery. However, jaggery tastes best.
6. The key to a good tamarind chutney is to balance all the flavours appropriately. Do not overdo any one flavour. For example, do not make the chutney too sweet or too tangy.
7. Store tamarind chutney in a dry, air-tight glass container in the refrigerator.
8. This recipe can be halved or doubled.

How to prepare tamarind chutney?

1. Deseed the tamarind and dates. Keep all the other ingredients ready.

2. Take tamarind, dates and jaggery in a wide pan. Add water and keep on the gas stove on low-medium flame.

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3. The tamarind and dates will turn soft after a couple of minutes and the jaggery will melt. Let the mixture boil on medium flame. The mixture will start thickening after some time.

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4. Once the mixture thickens add coriander powder, cumin (jeera) powder, dry ginger powder.

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5. Add salt and cook till everything blends very well. The mixture will become like a slurry.

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6. Blend this mixture in a mixie to a smooth paste.

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7. Store the tamarind chutney in a dry glass air-tight jar and refrigerate.

To use – for chaats take the required amount of chutney and dilute with water to get the desired consistency. To use as a dip for samosas, kachoris use as it is without diluting.

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