Sweet Tamarind Chutney for Chaats / Sweet Tamarind Sauce


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.
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 like dahi papdi chaat, masala puri, bhel puri, pani puri, aloo tikki chaat. It is also served as dip for samosa, onion bhaji. 
Sweet tamarind chutney recipe with step by step photos and video.
Prep Time5 mins
Cook Time30 mins
Soak Time15 mins
Total Time50 mins
Course: Chutneys
Cuisine: Indian
Author: Geetha Priyanka


Nut free, Gluten free, Vegan

    1 Cup = 240ml

    • 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


    • 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.



    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. 

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