Tamarind Chutney/Imli Ki Chutney/Sweet Tamarind Chutney - Instant Pot, Stove Top

Imli Ki Chutney or Tamarind Chutney is a sweet and tangy flavored chutney typically served with Indian chaat recipes. Tamarind chutney is made with tamarind, dates, jaggery and some Indian spices!! 

WHAT IS IMLI KI CHUTNEY (TAMARIND CHUTNEY)

Imli Ki Chutney or Tamarind Chutney is a very popular condiement recipe from Indian Cuisine. It is also referred to as Saunth or Sonth Chutney (Sonth means "dry ginger"),as sonth is one of the spices added to the chutney.

This sweet tamarind (imli) chutney is accompanied with many Indian dishes such as Ragda Pattice, Pani Poori, Bhel Poori, Sev Poori, Aloo Tikki, and/or appetizers such as Pakoras (fritters), Samosa, Dahi Vada.

HOW TO MAKE IMLI KI CHUTNEY (TAMARIND CHUTNEY)

There are few ways you can make this chutney. Traditionally, tamarind chutney is made using tamarind and jaggery. I also like to add some dates for the sweetness and texture, but you can make this without dates also.

Some use sugar instead of jaggery, which works just fine. I prefer jaggery for because it adds nice flavor to the chutney. A combination of dates and jaggery gives this chutney a nice balance of flavor and texture.

While making this chutney is very easy, the proportion of ingredients plays a very important role in achieving prefect flavor and texture. A balance of sweet and tangy flavor is what we are looking for in this chutney.

Equal amounts of tamarind, jaggery and dates, gives a perfect, well balanced sweet and tangy chutney. I also like to add some dry Indian spices such as Pink Himalayan salt, roasted cumin powder, red chili powder, dry ginger powder(saunth).

I love to have chutneys at all times in my home, be it sweet chutney or coriander mint chutney. These two chutneys are a must have in my family. These chutneys come in so handy for making a variety of Indian recipes.

I love to make this imli ki chutney in my Instant Pot, so much easier and quicker than the traditional one, no need for soaking the tamarind. I just add everything into a Instant Pot and its pretty much done. Voila!!!

HOW TO MAKE IMLI KI CHUTNEY (TAMARIND CHUTNEY)

I like to make this imli ki chutney in Instant Pot, but you can also make this on a stove top. The best part of making tamarind chutney in a Instant Pot is that it does not require any pre-soaking of ingredients. (Please checkout the recipe for stove top instructions)

INSTRUCTIONS FOR INSTANT POT IMLI KI CHUTNEY (TAMARIND CHUTNEY)

Add tamarind, jaggery, dates, and water in the inner pot of Instant Pot. Close the Instant pot and lock the lid. Make sure valve is in "sealing" position.

Set Instant Pot on Manual or Pressure Cook mode (high) for 10 minutes. Let pressure release naturally, around 10 minutes.

Open the Instant Pot. Turn on saute mode (high).

Add dry spices - roasted cumin powder, red chili powder, dry ginger powder, black salt and salt to taste. Mix well.

Let mixture come to a boil, cook for 3-5 minutes. Turn off Instant Pot.

Let the mixture come to a room temperature. Using a hand blender, blend it to a smooth puree.

Place the strainer over the bowl. Strain the pulp through the strainer.

Transfer the chutney into a clean glass airtight container and store it in a refrigerator. Enjoy this sweet and tangy imli ki chutney (tamarind chutney) with your favorite recipes ?

INSTRUCTIONS FOR STOVE TOP IMLI KI CHUTNEY (TAMARIND CHUTNEY)

Add tamarind, jaggery, dates, and water in a pot. Bring the mixture to a rolling boil. Reduce the heat to medium-low, cook the mixture for around 10-15 minutes or until tamarind and dates are soften. Rest of the steps remain the same as discussed in the recipe.

CAN I USE TAMARIND PULP FOR THIS IMLI KI CHUTNEY

Yes, you can use tamarind pulp, easily available at the Indian / Asian grocery stores. Follow the same recipe as discussed. Depending upon how sweet and tangy you like the chutney, adjust the sweetness and spices as per taste.

TIPS FOR DELICIOUS IMLI KI CHUTNEY (TAMARIND CHUTNEY)

Equal proportion of tamarind, jaggery and dates give a nice balance of flavors and texture to this chutney.

I prefer seedless tamarind. If using tamarind with seeds, remove the seeds before blending the mixture.

Dates are optional, but it gives a nice texture and sweetness to this chutney.

If using only jaggery, double the quantity of jaggery.

Yes, you can use only dates if desired for this recipe. Add around 3 times the dates (or as per taste).

The consistency of this chutney is semi-thick. Adjust the consistency by adding some water for a thinner consistency.

The tamarind, jaggery and dates may be soaked prior to cooking to speed up the cooking process.

Dry spices Pink Himalayan salt, roasted cumin powder, red chili powder, dry ginger powder are four basic spices added to this chutney. Adjust the spice level as per taste.

HOW TO SERVE IMLI KI CHUTNEY (TAMARIND CHUTNEY)

I like to serve this imli ki chutney (tamarind chutney) with many Indian dishes such as Ragda Pattice, Pani Poori, Bhel Poori, Sev Poori, Aloo Tikki, and/or appetizers such as Pakoras (fritters), Samosa, Dahi Vada.

HOW TO STORE IMLI KI CHUTNEY (TAMARIND CHUTNEY)

The tamarind chutney stays fresh for a month into a refrigerator. Store it in a air tight container.

The chutney freezes well too. You can store this chutney in freezer for up to three months. Defrost it in the refrigerator prior to use.

Enjoyed this Imli Ki Chutney! Here are some more chutney recipes from the blog.

Coriander Mint Chutney - green chutney served with appetizers

Cranberry Mint Cilantro chutney - variation to Coriander Mint Chutney

Cranberry Coconut Chutney - coconut, cranberry chutney served with dosa, idli

Tomato Chutney - tomato relish served with some Indian flatbread

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