Tamarind Chutney is a sweet, tangy, and mildly spicy Indian sauce made with tamarind pulp, jaggery, and aromatic spices. Commonly known as Imli Chutney, it is widely served with samosas, chaats, pakoras, and street food snacks. Its rich flavor perfectly balances sweet and sour tastes, making it a favorite condiment in Indian cuisine.
Add tamarind pulp and water to a pan and bring it to a boil.
Stir well and cook for 5–7 minutes on medium heat.
Add jaggery and mix until completely dissolved.
Add red chili powder, roasted cumin powder, black salt, and regular salt.
Simmer the chutney until it thickens slightly.
Remove from heat and let it cool completely.
Store in an airtight container and serve with chaats or snacks.
Tamarind pulp – 1 cup
Black salt – 1/2 teaspoon
Jaggery – 1/2 cup
Salt – as per taste
Red chili powder – 1 teaspoon
Water – 2 cups
Roasted cumin powder – 1 teaspoon
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