- Ready in a few minutes
- Easy to make, using tamarind pulp
- Vegetarian and vegan
You will often see imli chutney as one of the three main chutneys in chaats and served with Indian appetizers. Tamarind chutney, also known as meethi chutney or sounth chutney is usually served alongside green chutney and garlic chutney for chaats.
If you want an easy substitute for imli ki chutney, give apple butter chutney a try. It is a family favorite.
Tamarind by it self is VERY tangy. So, tamarind chutneys are usually balanced out with either dates or raisins to add sweetness. The combination makes for a delicious sweet and tangy chutney that is an essential addition and accompaniment to many Indian dishes.
Note: You can skip the dates if you prefer, but it definitely elevates the flavor of the chutney. I also have the recipe of tamarind only sauce.
This imli ki chutney recipe uses tamarind pulp instead of seeded tamarind. This saves a TON of time. It is very easy to find this at Indian grocery stores.
Using fresh tamarind entails seeding them then soaking in water. Then you would extract the flavor from them. Using tamarind pulp cuts through all the work.
Ingredient Notes and Substitutes
- Tamarind pulp: find it at your local Indian store!
- Jaggery: You can substitute sugar if you prefer but jaggery powder gives a delicious depth of flavor.
- Dates: Raisins can be used instead of dates
- Spices: I have used salt, cumin/coriander and red chilli powder. You could also add in some ginger powder.
Making the chutney
Storing Imli Chutney / Date Tamarind Chutney
- This keeps well for atleast a month at a minimum in a glass container. If you have a fridge that keeps very cold, it can easily last two months.
- If the chutney has become too thick, add a tablespoon of warm water at a time to loosen and bring it to the correct consistency.
- This can also be frozen in a freezer safe bag or container for use later.
Try it? Leave a review, love to hear feedback! Or tag me on Instagram @some_indian_girl
Tamarind Date Chutney or Imli Ki Chutney With Khajur (for chaats, samosa etc.)
- Food processor/blender
- 2 cups dates 298 g
- 3 tbsp jaggery powder
- 3 tsp tamarind puree
- 1 tsp salt
- 1 tsp red chilli powder lal mirch
- 1 tsp cumin coriander blend dhana jeeru
- 1½ cup water adjust to get consistency you prefer
- Soak dates in water atleast 30 minutes. Save the water to use in chutney so you don't lose nutrients from dates to add back in last step.
- Drain dates and blend into smooth puree. Add tamarind puree.
- Add spices. Blend to smooth paste.
- Add water from soaked dates in step 1 and adjust to achieve the consistency you prefer.