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!

One Reply to “Tangy Tamarind Chutney (Imli Chutney)”

  1. Excellent recipe for imli chutni – Thanks!

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