• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Instant Pot
  • Indian
  • Air Fryer
  • Shop

yellowthyme logo

menu icon
go to homepage
  • Recipes
  • Air Fryer
  • Instant Pot
  • Shop
subscribe
search icon
Homepage link
  • Recipes
  • Air Fryer
  • Instant Pot
  • Shop
×
Home » Indian Recipes

Published: Oct 18, 2022 · Modified: Apr 13, 2023 by chhavi

Tamarind Chutney - Imli Chutney for Chaats

Jump to Recipe Print Recipe

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.

Ingredients

Here is what you will need

  • Tamarind
  • Jaggery
  • Black Salt
  • Red chili powder
  • Cumin
  • Carrom Seeds
  • Peppercorn
  • 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!

Find us on Instagram , Pinterest & Facebook here!
If you liked my recipe, do leave a comment!
It will help others find this amazing recipe too!


Tamarind Chutney - Imli Chutney for Chaats

No ratings yet
Print Recipe Pin Recipe Rate Recipe
Servings: 10
Calories: 50kcal
Author: Chhavi

Ingredients 

  • 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

Instructions

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.

Nutrition

Calories: 50kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 706mg | Potassium: 55mg | Fiber: 1g | Sugar: 10g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
50
If you liked the recipe, please leave us a rating
No ratings yet
Follow me on InstagramMy handle is @yellowthyme

More Indian Recipes

  • Curd Rice - South Indian Style Yogurt Rice
  • Murg Makhani - Indian Butter Chicken Curry
  • Chana Dal ( Instant Pot & Stove Top)
  • Rose Lassi- Indian Drink

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Chhavi!

More about me →

Father's Day Recipes

  • Oven Baked Buttermilk Roast Chicken (Whole)
  • Air Fryer Breaded Buffalo Shrimp
  • Instant Pot Garlic Mashed Potatoes (No Drain)
  • Instant Pot Easy Mexican Rice & Beans
  • Kerala Shrimp Coconut Curry
  • Air Fryer BBQ Chicken Wings-(Extra Crispy)

Summer Recipes

  • Black Bean Corn Feta Dip
  • Mango Corn Salsa- Pico de Gallo
  • Indian Cucumber and Coconut Salad (4 of 5)
    Easy Indian Cucumber Peanut Salad
  • Air fryer Corn on the Cob

Footer

↑ back to top

About

  • All About me
  • Privacy Policy

Recipes

Instant Pot Recipes

Desserts & Cakes

Appetisers

Indian Food

Millets and More

Salads

Contact

  • Get in Touch
  • Instagram
  • Facebook
  • Pinterest

As an Amazon Associate I earn from qualifying purchases.