Tamarind Chutney: A 20-min staple flavour bomb

This tamarind chutney (meetha chutney) is a versatile dip, side or condiment and a must-have for Indian chaats

Tamarind chutney (aka meetha chutney, imli chutne, red chutney or sweet chutney), along with coriander chutney (aka spicy chutney, green chutney or teekha chutney) are the staples for chaats and as dips for North indian snacks (think: samosas!).

Like several other Indian recipes, this one also has many regional variations. It is also much harder to make than the easy to make coriander chutney. However, I decided that this one would be the classic North Indian recipe, the one we all are used to seeing as a dip for samosas. I have also tried to cut all the complications in the tamarind chutney recipe to make it simple and quicker.

However, this tamarind chutney still packs all the sweet and tangy flavours that the chutney is known for. If you grew up anywhere in Northern India or trace your roots to Northern India, you surely enjoyed this chutney with several fried snacks. Probably, your grandparents made a large batch to use as a dip for all the mouthwatering snacks they made!

If you are like me, you mostly got it in little plastic bags or zip-lock pouches when you bought takeaway kachoris and samosas. And, maybe, nowadays you pick up a supermarket chutney in a squeezy pouch to relive all the childhood nostalgia.

What if I were to tell you that this version of the famed tamarind chutney is easy to put together and can be stored for a long time. Moreover, it does not contain any of the artificial flavours or preservatives that a store bought version is likely to contain. And lastly, it is not as unhealthy as it seemed. Packed with the goodness of dates, it is rich in iron and even comes with health benefits, if enjoyed in moderation.

What you need

(makes one bowl, ~800 ml chutney)

🔸 4 tbsp tamarind concentrate
🔸 10 tbsp date syrup
🔸 5 tsp jaggery, powdered (you can also substitute it with 2 tsp maple syrup)
🔸 2 tsp black salt
🔸 3 tsp red chili powder (I recommend Byadgi chili/hot paprika/Kashmiri red chili based on desired heat)
🔸 2 tsp cumin powder
🔸 2 tsp coriander powder
🔸 1 tsp ajwain powder (aka bishop’s weed or carom seeds powder)
🔸 2 tsp ginger powder
🔸 2 cups (~500 ml) water

Tamarind Chutney Recipe | Imli Chutney Recipe

1️⃣ In a large bowl, add tamarind concentrate, date syrup and the jaggery powder to water. Mix well and ensure that there are no lumps.

A few things to note here are the ingredients. I suggest buying an Indian tamarind concentrate. It has a more tart flavour profile. I love this Natco Tamarind Concentrate. However, if you can only find the ones used in South-East Asian curries (for eg this Tamarind paste), I suggest using a bit more of the tamarind paste (1.5 times) and bit less of the jaggery (0.75 times). This is because the South-East Asian tamarind pastes tend to be slightly sweeter and less tart than its Indian counterpart.

I buy jaggery powder (this Svatv Jaggery powder is quite accessible and high quality) because it is much easier to handle than jaggery cubes or blocks. It also dissolves in room temperature water, making it ideal for the tamarind chutney recipe.

2️⃣ Now, bring the water with the dissolved tamarind, date and jaggery powder to a boil on a low-medium heat.

3️⃣ Once it comes to a boil, add the ginger powder, cumin powder, chili powder, ajwain powder to the boiling water. Stir continuously on a low heat and let the mixture reduce a bit.

4️⃣ Remove from heat and immediately stir in the coriander powder and salt. The residual heat is enough to let the coriander powder blend in.

5️⃣ Finally, once it cools down, stir in the black salt. You can optionally add some chaat masala. This will accentuate the ‘chatpata’ taste that we have discussed in several blogs.

Serve it with a fried Indian snack, spread it on Indian-inspired toasties (like this Samosa Masala Toastie) or store it for later.

You can use a glass jar to store it in the refrigerator for up to 15 days. You can also freeze it in silicone ice cube moulds for up to 3 months. Thaw and use it whenever needed.

If you loved this tamarind chutney recipe, try this Green Coriander chutney too. Add these chutneys to the Sukha Bhel to make it the bhel you find only in select Indian restaurants.

If you make your chetneys and dips at home, let me know your favourites in the comments below!