Sweet Tamarind Chutney (Chutney for chaats + VIDEO)

Sweet tamarind chutney is a sweet and sour sauce used in most of the chaats preparation.  Tamarind chutney is slightly thick and has smooth texture with sweetness from jaggery balanced with sourness from tamarind, mild hot from chilli powder and dry ginger powder.

It is also known as imli ki chutney, saunth chutney, sweet tamarind sauce, imli ki meethi chutney.

Tamarind is one of the essential ingredients used in chaats such as dahi papdi chaat, masala puri chaat, bhel puri, sweet potato chaat, pani puri, aloo tikki chaat. It is also served as dip for samosa, onion bhaji.

Let’s see in detail how to make sweet tamarind chutney;

Ingredients

1 cup = 250ml ; 1 tbsp =15ml

Tamarind pulp: 1 cup

Ginger powder: 1 tbsp

Salt: as required

Black salt: 1 tbsp

Jaggery: 1 cup

Cumin powder: 1 tbsp

Fennel powder: 1 tbsp

Chilli powder: 1 tbsp

Water: 1 cup

Instructions

In a pan add tamarind pulp and water.

Now add jaggery and mix well and bring mixture to boil on medium heat stirring regularly.

Now add 1 tbsp each ginger powder, cumin powder, chilli powder, fennel seed powder, black salt and salt.

On medium heat, boil the mixture stirring regularly until it starts to thicken.

Keep stirring to avoid burning.

Once chutney reaches desired consistency turn off the flame.

Allow chutney to cool down completely before serving. Store remaining chutney in refrigerator.

Notes

Tamarind chutney has a long shelf life and it must be kept refrigerated.

Jaggery is available in asian groceries store.

Substitute jaggery with sugar if jaggery is not available.

Soak tamarind in hot water for 15 minutes and strain to extract pulp.

Tamarind can be substituted with ready to use tamarind paste.

To get right consistency, just lift the spoon out of the pan and make sure it lightly coats the spoon.

Sweet Tamarind Chutney for Chaats / Sweet Tamarind Sauce

Sweet tamarind chutney is a sweet and sour sauce used in most of the chaats preparation.  Tamarind chutney is slightly thick and has smooth texture with sweetness from jaggery balanced with sourness from tamarind, mild hot from chilli powder and dry ginger powder.
Prep Time5 mins
Cook Time30 mins
Soak Time15 mins
Total Time50 mins
Course: Chutneys
Cuisine: Indian
Author: Geetha Priyanka

Ingredients

Nut free, Gluten free, Vegan

    1 cup = 250ml ; 1 tbsp =15ml

    • 1 cup Tamarind Pulp
    • 1 tbsp Ginger Powder
    • Salt
    • 1 tbsp Black Salt
    • 1 cup Jaggery
    • 1 tbsp Cumin Powder
    • 1 tbsp Chilli Powder
    • 1 tbsp Fennel seed Powder
    • 1 cup Water

    Instructions

    • In a pan add tamarind pulp and water
    • Now add jaggery
    • Mix well and bring mixture to boil on medium heat stirring regularly.
    • Now add 1 tbsp each ginger powder, cumin powder. chilli powder, fennel seed powder, black salt.
    •  Salt as required.
    • On medium heat, boil the mixture stirring regularly until it starts to thicken. 
    • Keep stirring to avoid burning.
    • Once chutney reaches desired consistency turn off the flame. 
    • Allow chutney to cool down completely before serving. Store remaining chutney in refrigerator.
      sweet-tamarind-chutney

    Video

    Notes

    Tamarind chutney has a long shelf life and it must be kept refrigerated.
    Jaggery is available in asian groceries store.
    Substitute jaggery with sugar if jaggery is not available.
    Soak tamarind in hot water for 15 minutes and strain to extract pulp.
    Tamarind can be substituted with ready to use tamarind paste.
    To get right consistency, just lift the spoon out of the pan and make sure it lightly coats the spoon. 

    KEEP IN TOUCH

    Do let me know if you make this chutney. I love to get feedback from readers.

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