Tamarind chutney- Imli Chutney or Saunth Chutney made with seedless tamarind, Jaggery or Gur and Ginger Powder.
If you were looking for a sweet and sour chutney to add to chaats or serve with samosas, then I have got you!
You can use this chutney in Dahi Bhallas, Bhel Puri, Pani Puri, Samosa , Tikkis..Really all kinds of chaat.
Tamarind Chutney is also called imli chutney or Saunth Chutney. Saunth chutney is a more local name for this chutney in the northern part of india. The name is because of the one ingredient- dry ginger powder that's used in the chutney.
This is a very old recipe that my mother has passed on to me. Collectively we have been making this for over 60-70 years!
The greatest challenge in making this chutney is getting the balance of the sweet, salty and sour correct.
Tamarind chutney is a very common indian condiment. It is the sweet and sour component of chaats. Which is an Indian street food.
Making this chutney is easy. Getting the right balance is the trick.
Here is what you will need
- Black Salt
- Red chili powder
- Carrom Seeds
- Optional - Raisin
How to make Saunth Chutney
Make the Roasted Cumin Mix or the Bhuna Jeera Masala
Roast the Cumin till its dark brown and making popping sounds. At this stage, the cumin will give out a very strong aroma. You want it to almost burn.
Lightly roast the peppercorn and carrom seeds(Ajwain).
Mix the roasted peppercorn, Ajwain, cumin and salt. Blend it into a powder.We will use about 1 tablespoon of this masala.
Step 1:Prepare the Tamarind
Boil the tamarind in water till it has disintegrated and is mashy.
Sieve it to remove the seeds and fiber.
Step 2: Cook
Add it to a pan.Add jaggery, black salt, chili powder and bhuna jeera masala.
Boil it till its bubly. Add more water if needed.
The chutney will thicken once it cools.
Step 3: Check the balance.
There is no way to check this except tasting the chutney. It should have a strong burst of taste
Storing Saunth Chutney
This Chutney can easily last upto 3 months in the refrigerator. Make sure to store it in an air tight jar.
I also freeze some in cubes. Especially if i have made a large batch.
Serving Sauth Chutney or Tamarind Chutney
You can drizzle this chutney over samosas, french fries , eat it with chilas, roti.Anything really.
It goes best in chaats.Along with the Green Coriander Mint chutney.
Do give my Indian Chaat dip- a sort of a deconstructed Chaat for parties and entertaining a try.
Also try this high protein Bhel made with Edamame.We love it at home!
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- ½ Cup Tamarind
- ¼ Cup Jaggery more if needed to balance the chutney
- 2 Cups Water more if needed
- ½ teaspoon Dry Ginger Optional
- ¼ Cup Raisins Optional
- Salt to balance
Bhuna Jeera Masala
- 1 tablespoon Cumin
- 1 teaspoon Pepper
- 1 teaspoon Ajwain
- 1 teaspoon Red Chili
- 1 tablespoon Black Salt
Bhuna Jeera Masala
- Dry Roast the Cumin till it splutters and is dark brown.
- lightly roast the ajwain and pepper too.
- Powder roasted ajwain, pepper, cumin and black salt together.
Making the Tamarind Chutney
- Add the tamarind and water to a pot. Bring it to boil and let it cool.
- Sieve this mixture while pressing and mashing the tamarind.
- Throw away the pulp and rinse the pot.
- To the same pot, add the tamarind pulp back.
- Add all other ingredients- Jaggery, dry Ginger & 1 table spoon Roasted Jeera Masala(Bhuna Jeera Masala).
- Bring it to a boil, stirring in between
- Add more water if you want to make the chutney thinner.
- Adjust the Jaggery, salt and Roasted Jeera Masala.
- Taste and adjust the salt, sugar and spice.
- It should taste sweet and sour at the same time.
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