Tangy Tamarind Chutney (Imli Chutney)



  • 1 cup tamarind
  • 1 cup jaggery
  • salt to taste
  • 1/2 tsp. red chilli powder
  • 1 tsp. cumin powder
  • 1 tsp. aniseeds
  • a pinch of asafoetida


Soak the tamarind in water for half an hour. Extract the pulp and put it in a thick bottomed pan along with all the ingredients. Let it boil for some time, stirring all the time. You will know it is done when it acquires a darker glazed appearance.

You can use this chutney with all your chats, bhelpuri, pakodas, dahiwadas and kachoris. Enjoy!

1 Comment

  1. Adi says: Reply

    Excellent recipe for imli chutni – Thanks!

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