Imli Chutney
The perfect balance of sweet, sour, and tangy flavors in one classic Indian condiment. This tamarind and date chutney is an essential companion for chaat, samosas, and pakoras, bringing every snack to life.
For 16 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Soak Tamarind and Dates
- b.In a medium bowl, combine the seedless tamarind block and pitted dates.
- c.Pour 2 cups of hot water over them.
- d.Let the mixture soak for at least 30-60 minutes, or until both the tamarind and dates are very soft.
- 2
Step 2
- a.Extract the Pulp
- b.Once softened, use your hands or a potato masher to thoroughly mash the tamarind and dates in the soaking water to release their pulp.
- c.Place a fine-mesh sieve over a large, heavy-bottomed pot.
- d.Pour the mixture through the sieve in batches, using the back of a spoon to press the solids against the mesh to extract as much liquid pulp as possible into the pot.
- e.Discard the fibrous solids left in the sieve.
- 3
Step 3
- a.Cook the Chutney Base
- b.To the pot with the strained pulp, add the grated jaggery and the remaining 0.5 cup of water.
- c.Place the pot over medium heat and bring the mixture to a gentle boil.
- d.Stir continuously until the jaggery has completely dissolved, which should take about 5-7 minutes.
- 4
Step 4
- a.Add Spices and Simmer
- b.Reduce the heat to low. Add the dry ginger powder, roasted cumin powder, red chili powder, garam masala, black salt, and regular salt.
- c.Stir well to combine all the spices.
- d.Allow the chutney to simmer for 15-20 minutes, stirring occasionally to prevent it from sticking.
- e.The chutney is ready when it has thickened and coats the back of a spoon.
- 5
Step 5
- a.Cool and Store
- b.Turn off the heat and let the chutney cool completely to room temperature. It will thicken further as it cools.
- c.Once cooled, transfer the chutney into a clean, dry, and airtight glass jar.
- d.Store in the refrigerator for up to one month.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a perfectly smooth chutney, you can blend the soaked tamarind and dates with their water before straining.
- 2Adjust the amount of jaggery and chili powder to suit your personal preference for sweetness and spice.
- 3The final consistency should be similar to ketchup. If it's too thick after cooling, stir in a little hot water. If too thin, simmer for a few more minutes.
- 4Using a seedless tamarind block saves a significant amount of time and effort.
- 5Always use a clean, dry spoon when serving the chutney to prevent contamination and extend its shelf life.
- 6This chutney freezes beautifully. Pour it into an ice cube tray, freeze, and then transfer the cubes to a freezer-safe bag for easy, single-serving portions.
Adapt it for your goals.
Spicier Version
Increase the red chili powder to 1 teaspoon or add 1/2 teaspoon of crushed red pepper flakes for extra heat.
Fruity TwistFruity Twist
Add 1/4 cup of raisins or finely chopped dried apricots along with the dates for a different layer of sweetness and texture.
With FennelWith Fennel
Add 1/2 teaspoon of roasted and coarsely ground fennel seeds (saunf) along with the other spices for a fragrant, slightly anise-like flavor.
Quick VersionQuick Version
Use 1/2 cup of store-bought tamarind concentrate instead of the block. Skip the soaking step and combine it directly with soaked dates and water in the pot.
Why this is on our healthy list.
Rich in Antioxidants
Tamarind is a good source of polyphenols, which are powerful antioxidants that can help protect the body against oxidative stress caused by free radicals.
Aids Digestion
Tamarind has been traditionally used as a natural laxative. The spices in the chutney, like ginger and cumin, are also known to support healthy digestion and reduce bloating.
Natural Source of Iron
Both dates and jaggery are natural sources of iron, which is essential for producing red blood cells and preventing anemia.
Frequently asked questions
When stored in a clean, airtight glass jar in the refrigerator, this chutney lasts for up to a month. For longer storage, you can freeze it in portions for up to 6 months.